Ah, mashed potatoes—those fluffy clouds of comfort that somehow make every meal feel like a warm hug. They’re a staple, aren’t they? Kind of like Taylor Swift’s latest album, always there to lift your spirits.
My grandma always insisted on using Yukon Golds, claiming they had the perfect balance of creaminess and flavor, and I can’t say she was wrong. Maybe it’s the butter or the little splash of cream, but these potatoes? They’re like a cozy blanket on a cold night.
Steps
- Begin by peeling the potatoes and cutting them into quarters. Place the cut potatoes in a large pot filled with cold, salted water.
- Add garlic cloves if desired, and bring the pot to a boil. Cook the potatoes uncovered for about 15 minutes, or until they can be easily pierced with a fork.
- Thoroughly drain the potatoes and let them sit for a few minutes to ensure all the liquid is evaporated. Optionally, return the drained potatoes to the warm pot to dry them further.
- While the potatoes are draining, heat the milk or cream on the stove or in the microwave until warm. This will help maintain the temperature of the potatoes when mashing.
- Add melted butter to the drained potatoes and begin mashing by hand with a potato masher. Gradually incorporate the warm milk or cream, mashing until the desired creamy consistency is reached.
- Season the mashed potatoes with salt and pepper to taste, then serve hot. Optionally, you can garnish with chives or additional butter.
Ingredients
- 4 pounds Russet or Yukon Gold potatoes
- 3 cloves garlic (optional)
- ? cup melted salted butter
- 1 cup milk or cream
- Salt to taste
- Black pepper to taste
Nutritional Values
Calories: 1672 | Carbohydrates: 272g | Protein: 40g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 136mg | Sodium: 592mg | Potassium: 6384mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1904IU | Vitamin C: 88mg | Calcium: 456mg | Iron: 16mg
FAQ
- What type of potatoes are best for mashed potatoes?
- Russet or Idaho potatoes are ideal due to their high starch content. Yukon Gold potatoes are also a good choice, offering a buttery texture. It’s best to peel Russet or Idaho potatoes as their skin is tough, whereas some skin can be left on Yukon Gold potatoes for added texture.
- Can I prepare mashed potatoes in advance?
- Yes, you can make mashed potatoes ahead of time. Allow them to cool completely, then store them in an airtight container in the refrigerator. To reheat, place them in a greased casserole dish, dot with butter, and bake at 325°F until heated through.
- What are some variations or additions to mashed potatoes?
- You can enhance the flavor of mashed potatoes by adding ingredients like sour cream, Greek yogurt, or cream cheese. Cheese varieties such as cheddar, parmesan, or gouda work well. Additional flavors can be introduced with roasted garlic, caramelized onions, or fresh herbs.
- How should I mash the potatoes for the best texture?
- For the creamiest mashed potatoes, use a hand masher or potato ricer. Avoid using electric mixers or food processors, as these can break down the starches and result in a gummy texture if overmixed.
- Can leftover mashed potatoes be frozen?
- Yes, leftover mashed potatoes can be frozen. Place them in a freezer bag and flatten for easy thawing. When reheating, add a tablespoon of milk per cup of potatoes and warm them in the oven or microwave, stirring occasionally.
Tips
- Choose the Right Potatoes: For the creamiest mashed potatoes, opt for Russet or Idaho potatoes due to their high starch content. Yukon gold potatoes are also a good choice, offering a more buttery texture. If using Yukon gold, consider leaving some skin on for added texture.
- Mash by Hand for Best Texture: Use a hand masher or potato ricer to achieve the creamiest consistency. While electric mixers can be used, they risk overmixing and breaking down the starches, which can result in a gummy texture.
- Preheat Your Dairy: Warm your milk or cream before adding it to the potatoes. This step helps the potatoes absorb the liquid better and keeps them nice and hot.
- Don’t Skimp on Butter: Adding ample butter is key to achieving that rich, creamy texture that makes mashed potatoes irresistible. Use salted butter for additional flavor, or adjust the seasoning to taste if using unsalted butter.
Equipment
- Potato Ricer
- Hand Masher
- Hand Mixer (optional, but suggested in the recipe)
- Stand Mixer (optional, but mentioned in the recipe)
- Food Processor (optional, but mentioned in the recipe)
- Casserole Dish (for reheating or serving the mashed potatoes)
