Mashed potatoes are the ultimate comfort food and a must-have side dish for holidays, Sunday dinners, and family gatherings. They are rich, creamy, and pair perfectly with everything from roasted turkey to grilled chicken. When made correctly, mashed potatoes are smooth, fluffy, and buttery, bringing warmth and satisfaction with every bite.
Best Mashed Potatoes:
The potatoes require the right type of potatoes, proper cooking techniques, and a touch of seasoning. Whether you enjoy them plain, garlicky, or extra buttery, this recipe guarantees perfection. Once you master this version, you’ll never settle for bland or lumpy potatoes again.
History of Mashed Potatoes:
Mashed potatoes originated in the 18th century and quickly became a staple in European and American cuisine. The earliest known recipe is attributed to Antoine Parmentier, a Frenchman who popularized potatoes in France. Today, mashed potatoes are a beloved comfort food enjoyed worldwide, often served during festive meals and family feasts.
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Best Mashed Potatoes
Ingredients
- 2 lbs Yukon Gold or Russet potatoes
- ½ cup unsalted butter, softened
- 1 cup whole milk or heavy cream, warmed
- 2 tsp salt (to taste)
- ½ tsp black pepper
- Optional: 3 cloves roasted garlic, 2 tbsp sour cream, or chives for garnish
Instructions
- Peel and cut potatoes into equal-sized chunks.
- Place them in a large pot and cover with cold salted water.
- Bring to a boil and cook until fork-tender, about 15–20 minutes.
- Drain well and return potatoes to the pot to remove excess moisture.
- Mash using a potato masher, ricer, or hand mixer.
- Add butter and warm milk gradually while mashing.
- Season with salt and pepper to taste.
- Stir until smooth, fluffy, and creamy.
- Garnish with chives or extra butter before serving.
Notes
- Use starchy potatoes for the fluffiest results.
- Warm milk prevents potatoes from becoming gummy.
- Do not overmix, or potatoes can turn gluey.
- Add roasted garlic for extra flavour.
- Keep covered until serving to stay warm.
Tips for Mashed:
- Salt the water before boiling for deeper flavour.
- Use a ricer for ultra-smooth texture.
- Reserve some potato water for a lighter consistency.
- Mix in sour cream for extra tang and creaminess.
- Double the recipe for holiday feasts.
FAQ’s for Potatoes:
Q:Which potatoes are best for potatoes?
Yukon Golds and Russets work best for a creamy, fluffy texture.
Q:Can I make potatoes ahead of time?
Yes, refrigerate and reheat with a splash of cream or butter.
Q:How do I keep potatoes warm?
Place them in a slow cooker on low or cover with foil.
Q:Can I make them without dairy?
Yes, use olive oil and plant-based milk for a dairy-free version.
Q:Why are my potatoes gummy?
They were likely overmixed or made with waxy potatoes.
Conclusion:
The best potatoes are creamy, buttery, and perfectly seasoned. With just a few simple ingredients and the right technique, you can create a side dish that steals the spotlight. Whether for Thanksgiving, Christmas, or a weeknight dinner, these mashed potatoes will always satisfy.