You've Been Making Mashed Potatoes Wrong (Until Now)

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My mashed potato recipe uses just 5 ingredients and is perfectly balanced to be fluffy, creamy, and still sturdy enough to hold a pool of gravy. I include recommendations of my favorite add-ins for a flavorful, next-level side dish! Print the Recipe: Ingredients 3 lbs (1.3 kg) potatoes russet or gold ½ cup (113 g) salted butter 1 cup (236 ml) whole milk ½ teaspoon table salt or fine sea salt + additional for boiling potatoes and to taste ⅛ teaspoon freshly cracked black pepper + additional to taste Optional add-ins (add one or all of them!) ¼-⅓ cup (60 g) full-fat sour cream 2 cloves garlic pressed ½ cup (50 g) freshly shredded parmesan cheese Shop my Amazon store: Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Potato peeler (Affiliate Link): Large pot (Affiliate Link): Small saucepan (Affiliate Link): Potato ricer (recommended) (Affiliate Link): Instructions 00:00 Introduction 00:17 Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes. 00:43 Peel potatoes (if desired) and cut into 1 ½” (4cm) pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute. 01:42 Place potatoes in a large pot of cool water (make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow). Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally. Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary). 02:29 While potatoes are cooking, heat milk in a microwave safe dish until warm (or heat over medium-low heat in a small saucepan. 03:00 Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, stirring occasionally, this allows the steam to cook off excess water and will help keep your potatoes from being watery/grainy. 03:58 Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth. 05:08 Check that your butter is softened (if not, pop in the microwave for just a few seconds, it should be room temperature). Scatter the butter pieces over the potatoes and stir until butter is melted and completely incorporated. 05:58 Drizzle warmed milk over the potatoes and add salt and pepper, stir until combined. 06:26 If using any add-ins (I highly recommend the sour cream!), stir them in now until combined. 07:20 Serve warm. Notes Milk Whole milk is my preference, but use whatever you have on hand (almond milk works, too). Smooth potatoes A potato ricer will give you smoother mashed potatoes, but avoid the urge to mix your way to completely smooth potatoes, or they’ll end up gluey. After boiling/draining your potatoes, run them through the ricer back into the pot, then stir in your butter/milk and remaining ingredients. Gluey potatoes are typically a result of over-mixing. Add-ins Add one or all of these add-ins for super flavorful, next-level mashed potatoes. You could also try substituting cheddar cheese for the parmesan. Storing Store in an airtight container in the refrigerator for up to 5 days. If reheating on the stovetop, you may wish to add another splash of milk to loosen the potatoes as they’ll often stiffen in the fridge. Freezing Allow potatoes to cool, cover tightly, and freeze for up to 5 months. Thaw overnight in the refrigerator or transfer to a saucepan and thaw over low heat. I'd love to see what you're making! Tag me on Instagram: Sign up for my Email List: