I think all mashed potatoes are great, but these are the BEST!
Baked, fried, roasted. Boiled, scalloped, au gratin. Hash browns, home fries, Tater Tots. No matter how you make them, I love potatoes. Any which way. And I am not alone, since the potato is the most popular vegetable in the United States. Versatile, delicious, inexpensive, and nutritious, the potato is a kind of culinary hero and, for my money, there is no more scrumptious or comforting way to prepare them than this BEST Mashed Potatoes Recipe.
But potatoes were not always so beloved. Imagine this: in 1748, the French government outlawed the potato, claiming it was poisonous, caused leprosy, and was only fit as food for hogs. Thank goodness for Antoine-Augustin Parmentier. He was the army pharmacist under Louis XV and was captured by the Prussians during the Seven Years’ War. While in prison, he had been fed only potatoes (in mashed form!) and discovered their nutritional value (and he did NOT get leprosy). When he returned home in 1763, he studied nutritional chemistry and his pioneering work on the value of the potato convinced the French government to repeal the law. Parmentier is the potato hero; shortly after the law was repealed, guess what was invented? French fries! (Well, not SHORTLY after, but eventually.)
We pay homage to Parmentier in our way with these BEST Mashed Potatoes, which really are the best because the process—incorporating the butter first and then gradually adding the warm milk—makes them so silky smooth, and really lets that buttery deliciousness shine through. And once your potatoes are tender and drained, this dish comes together in no time.
The thing about mashed potatoes is that they can be the ultimate comfort food (just serve them with Roast Chicken and Green Beans and tell me I’m wrong) or the perfect side to an upscale, high-end meal (their velvety texture is perfect with Filet Mignon and Grilled Asparagus). Whatever you serve these BEST Mashed Potatoes with, you won’t be disappointed.
What’s the Difference Between Russet Potatoes and Yukon Golds?
There are so many potato varieties (like, well over 5,000 around the world!). Some are particularly good for specific dishes and others work in all sorts of recipes. It just depends on what you need and what you’re going for. Some potatoes are classified as starchy, meaning they’re high in starch and low in moisture, while others are called waxy, which have more moisture but lower starch content. So how do you choose which kind of potato to use?
Even though they have different tastes and textures, the best mashing potatoes are either russets or Yukon golds. Russets, also known as Idaho potatoes, may be the most popular potato type in the U.S. The quintessential starchy potato, russets make the best baked potatoes, the crispiest french fries, and the fluffiest mashed potatoes. Yukon golds are a mix of starchy and waxy. With a buttery flavor, Yukons have a more dense texture than russets and produce a creamier mash. So, if you want fluffy mashed potatoes, choose the russets. Want creamier mashed potatoes? Choose the Yukon golds. Or to get the best of both worlds, combine them!
FAQs & Tips
How do I prep and store these potatoes?
The BEST Mashed potatoes can be stored in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 1 month; they will last longer than a month in the freezer but after that amount of time, you run the risk of ice crystals forming and changing the texture. Thaw frozen mashed potatoes in the refrigerator before reheating.
Don’t be a careless cutter!
After peeling, cut all of your potatoes the same size to ensure even cooking (we don’t want any chunks of undercooked potato in our mash!).
Dry those wet potatoes
Even if you drain your potatoes really well, there could still be some residual water on the surface. So after you drain them, put them right back in the hot pot you boiled them in and stir them around a bit (gently!) until all the moisture is gone.
Serving Suggestions
Is there any entree that isn’t improved when served with mashed potatoes? Whenever I make Beef Stew or Fried Chicken or even Chicken Curry (curry is great with rice, of course, but wait until you try it over mashed potatoes), my go-to side is these BEST Mashed Potatoes. What would Salisbury Steak with Mushroom Gravy be without mashed potatoes (we all know that mashed potatoes are made for gravy!). And often, when I am entertaining, I’ll serve this elegant Roast Pork Loin with these Mashed Potatoes, some swirls of savory Brown Gravy and Roasted Brussels Sprouts.
I always make extra Mashed Potatoes so I can have leftovers; then, I form patties out of the cold mashers and sauté them in butter until they are crispy on both sides. And then we have them for breakfast with Sunny-Side Up Eggs on top, or for lunch topped with Poached Salmon and Homemade Basil Pesto. And if you love Shepherd’s Pie, these leftover mashed potatoes are the perfect top layer.
The BEST Mashed Potatoes!
Ingredients
- 4 pounds potatoes russet or Yukon Gold
- 1 cup milk
- 1/3 cup unsalted butter
- Salt to taste
- Pepper to taste
Instructions
- Begin by peeling and cutting the potatoes into quarters. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, gently warm the milk in a small saucepan or in the microwave until it’s just heated through.
- Once the potatoes are cooked, drain them well and return them to the pot. Add the butter to the pot with the potatoes and start mashing them to your preferred consistency.
- Gradually add the warm milk to the mashed potatoes, continuing to mash until they are smooth and creamy.
- Season the mashed potatoes with salt and pepper to taste, and give them a final stir to combine everything evenly.
- Serve the mashed potatoes hot, garnished with a pat of butter or fresh herbs if desired.
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