This is the creamy mashed potato slathered in sauces and gravies in hundreds of my recipes. Homemade mashed potatoes have never been so easy to make and so delectable! They are simple, buttery, precisely seasoned, and impossible to resist eating straight out of the pot!
Serve with whatever you want.
This is the mashed potato slathered in sauces and gravies in hundreds of my recipes.
It’s appeared alongside roasts and countless chicken recipes. It is hidden beneath a heap of meatballs drenched in mouthwatering sauces and perched on the side of dishes with enormous steaks dripping with garlic butter.
You’ve seen hints of it in recipe videos for anything from huge holiday centerpieces like Roast Turkey to quick midweek meals like Honey Garlic Pork Tenderloin and slow-cooked comfort foods like last week’s Fall Apart Beef Stroganoff Stew.
I prepare it, consume it frequently, and serve it at everyday meals and special occasions!
Ingredients for homemade mashed potatoes
Potatoes, salt, butter, and either milk or cream are all you need (for a more luxurious finish). If you utilize the proper cooking method, you won’t need to mess with extra ingredients!
To get a fluffy yet creamy mash without fiddling with potato ricers and other devices (this is, after all, the simple mash you’re going to prepare all the time! ), floury and all-rounder potatoes work best.
Australia: Sebago potatoes, which are dirt-brushed and inexpensive, are excellent all-purpose ingredients for mashed potatoes.
Maris Piper, UK
The BEST homemade mashed potato recipe!
It is simple. However, there are a few particular pieces of advice and procedures:
- Equal-sized slices of potato;
- Cook potatoes until they are incredibly soft in salted water, which will season them throughout. When prodded with a fork, it ought to practically crumble;
- Drain, then put the saucepan back together and add butter, milk, or cream;
- Mash until smooth and fluffy.
- Swirl the top of the serving bowl after the transfer.
- Therefore, you can add a butter drizzle to elevate the mash ultimately!
You can flavor mashed potatoes in several ways.
- Although I don’t like the tang that cream cheese or sour cream provides to the mash, feel free to add a dollop if you like!
- One or two minced garlic cloves should be cooked in melted butter before adding to the mashed potatoes.
- No further explanation is required for BACON pieces!
- Slice or finely chopped green onions.
I always like adding a bit of melted butter and some chopped parsley or chives as a garnish.
What to put alongside mashed potatoes
I guess everything. Anything!
Mash is designed to be drenched in sauce and eaten with your preferred steak, roast chicken, superb standing rib roast, or slow-roasted hog with mind-boggling crackling.
Additionally, it enjoys a nest of juicy Swedish meatballs soaking in creamy gravy or a Salisbury steak snuggled on top of it before being covered in mushroom gravy.
Here are some recommendations for additional recipes that beg for a side of mashed potatoes!
- 1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1” cubes (Preferably Sebago, Russet or Maris Piper, Note 1)
- 1 tbsp salt (for cooking)
- 50 g unsalted butter , chopped
- 85 ml milk , preferably warmed
- 1/2 tsp sal
- Extra melted butter
- Chives or parsley , chopped
- Add to a big pot with one tablespoon of salt. 4″ or 10 cm of water should be added above the potatoes.
- Heat to a rolling boil over high heat, then quickly decrease the heat to a simmer. Cook potatoes for 15 minutes or until very soft (jab with a fork to test, they should fall apart).
- Rinse off and add back to the pot. Leave for one minute, shaking the jar occasionally to promote water evaporation.
- If desired, use milk to make it looser after adding the flavorings and thoroughly mashing.
- Use of a beater, stick blender, food processor, or blender is NOT recommended. You can use a stand mixer or a handheld mixer to pulse, but take care to stop as soon as the mixture becomes creamy (potatoes will quickly go from perfect to gluey using appliances).
- Transfer to the serving basin, add butter and decorate with lovely swirls. After serving, garnish with chives!
MAKE AHEAD / KEEPING WARM
CHOOSE 30 minutes or less – Bowl should be entirely covered with plastic wrap and kept warm (near a burner) for 30 minutes. Stir gently before serving. Place a bowl of mashed potatoes over a saucepan of hot, boiling water for up to 2 hours. You can also maintain around 3 cm (1 inch) of water slowly simmering. Water should not contact the bowl.
Press parchment or baking paper onto the potato surface and simmer in a slow cooker for up to 4 hours, then closely cover with foil. Maintain a WARM setting in the slow cooker (60 C/140 F or less).
Use this recipe for Make Ahead Mashed Potatoes the day before (it’s a restaurant trick!)
1. The best potatoes are floury and all-purpose:
Australia: Sebago potatoes, which are inexpensive and widely available, are excellent all-around.
US: Ideal Russet
Maris Piper, UK
2. Use a handheld beater or kitchen stand mixer sparingly because doing so activates the starch in the potato, making it gluey (eww!). The mash will become smoother yet denser and creamier after being beaten. It will never be completely smooth; the potato will first turn to glue. The only way to achieve ultra-smooth mash is to pass it through a sieve, which is how restaurants do it. It requires specialized tools, which is a pain in the rear!. This Ultra Creamy Paris Mash recipe is based on Guillaume’s well-known dish. It’s impressive, but it uses an excessive quantity of butter!