How to Make the Best Mashed Potatoes
Mashed potatoes are very simple to make, but remembering a few important details will take this classic side dish from good to amazing!
- 4 lbs gold or yellow potatoes , peeled and chopped into 1 inch pieces
- 1/2 cup salted butter
- 1 cup milk or cream
- 1 teaspoon salt , or to taste
- 1/2 teaspoon ground black pepper
Add chopped potatoes to a large pot of salted cold water.
Bring to a boil, then reduce heat slightly and simmer for about 20 minutes until potatoes are just fork tender.
Drain potatoes and spread into an even layer on a sheet pan. Toast in a 350°F for 15 minutes.
Meanwhile, warm butter and milk or cream in a saucepan until butter is melted.
Return potatoes to the pot and add butter mixture, salt and pepper. Use a vegetable masher or electric mixer to beat until smooth. Be careful not to over mix, or potatoes may become gummy.
Serve immediately or keep warm in a slow cooker for up to 4 hours.
To make ahead, place in a greased casserole dish and top with 2 additional tablespoons of cubed butter. Cover with foil and refrigerate until needed, up to several days. To reheat, warm in a 350°F oven for 30 minutes. Stir until smooth.
Calories: 252kcal, Carbohydrates: 30g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 428mg, Potassium: 977mg, Fiber: 6g, Sugar: 2g, Vitamin A: 404IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 7mg