Homemade Mashed Potatoes
Creamy, buttery, and perfectly seasoned, these mashed potatoes will steal the show at any meal. Simple ingredients and a foolproof method make this recipe the ultimate comfort food!
Servings: 6 servings
Calories: 232kcal
Ingredients
- 2 pounds starchy potatoes Russet or Yukon Gold work best, peeled and cut into chunks
- ½ cup milk see notes
- 4 tablespoons butter or more for a more indulgent dish
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt plus more for cooking the potatoes
Instructions
- Cook the potatoes: Add potatoes to a large pot and cover with cold water. Bring to a boil and salt generously. Reduce heat to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.
- Heat milk: While potatoes are cooking, combine milk, butter, salt and nutmeg in a small saucepan. Heat gently until steaming. Whisk well.
- Drain potatoes: Once cooked, drain potatoes very well. Place potatoes back in the pot and set over lowest heat for 30-60 seconds, uncovered, shaking the pot every 5-10 seconds. Allow them to get really dry, but don't burn them! Alternatively, just let them sit in the colander for 2 minutes. Do not cool them any longer than this.
- Mash: Mash hot potatoes using a potato masher. Add ½ of hot milk mixture and incorporate with potato masher. Gradually add more as needed, but be careful: Adding too much milk will turn your creamy mashed potatoes into soup!
- Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.
Notes
Ingredient notes
- Potatoes: Use Russets or Yukon Gold for the creamiest texture. Avoid waxy potatoes, as they can make the mash gluey.
- Milk: Whole milk is best for richness, but 2% or cream can work if needed. Warm it before adding to the potatoes to prevent lumps.
- Butter: Unsalted is recommended for better control of seasoning, but salted works if you reduce added salt.
- Nutmeg: Adds a subtle depth of flavor, but it’s optional if you prefer a more traditional taste.
Recipe tips
- Dry the potatoes: After draining, return them to the pot over low heat or let them sit briefly in the colander. This removes excess moisture and ensures fluffier results.
- Mash gently: Over-mixing releases too much starch and can make your mashed potatoes gummy. Use a potato masher and mash just enough to achieve a creamy texture.
- Add milk gradually: Start with half the milk mixture, then slowly add more until you reach the perfect consistency. Too much milk can make the mash soupy.
- Keep ingredients warm: Warm milk and butter blend more easily with the potatoes, giving you smooth and creamy results.
Storage tips
- Make ahead: Prepare the mashed potatoes ahead of time and reheat gently with a splash of milk or butter to restore creaminess.
- Leftovers: Store in an airtight container in the fridge for up to three days. Reheat with a pat of butter or splash of milk to refresh the texture.
- Freezing: Portion mashed potatoes into airtight containers and freeze for up to two months. Thaw overnight in the fridge and reheat slowly, stirring in milk or butter as needed.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 661mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg