THE MOST PERFECT MASHED POTATOES

Creamy, buttery Mashed Potatoes are a must on every table whether it's for the holidays or a weeknight meal. A simple side that goes with just about anything and it can be prepared ahead of time.

The holidays are around the corner and mashed potatoes are a must on the menu. It’s one of those perfect sides that go with just about anything.

Mashed potatoes are an essential dish everyone should know how to make. No fancy ingredients are needed here as these are perfect using only the basic ingredients - the right potatoes, cream, butter, and salt. That’s it. Preparation is key to making creamy, perfect mashed potatoes.

How to make perfect mashed potatoes

Cook the potatoes until fork tender, drain them, then add them back into the saucepan over medium low heat. Stir them to dry them out.

This not only removes excess water from the potatoes but also breaks them up making it easier to mash when the cream and butter are added. Less water means the potatoes absorb more cream and butter.

I usually cook five pounds of potatoes for my family gatherings. I feel it's better to have a little too much than not enough. Any leftovers can be reheated in a saucepan with some milk or cream.

You can also make potato pancakes. My father-in-law would take out his perfectly seasoned cast iron pan, add some butter, form patties with leftover mashed potatoes, and fry them for a few minutes on each side until browned. They’re crispy on the outside and creamy on the inside and super delicious.

Tips for making mashed potatoes in advance

If you’re like me and want to get as many things done before company arrives, here are some tips:

Peel the potatoes the night before, cut into even slices - about ¾" - and place in a pot with cold salted water. Store in the refrigerator overnight. Next day, boil and continue with the recipe.

OR…

Peel the potatoes, rinse, slice, and place in a large pot with cold salted water and continue with the recipe. After you’re finished whipping and seasoning them, drizzle some cream creating a thin layer to coat the top.

Place the pan into a skillet larger than your saucepan and add some hot water. Set the heat to low. Place the cover slightly askew.

As long as the water is hot - not boiling - your mashed potatoes will stay hot without burning. I would only recommend this for an hour or two. When ready to serve, stir and plate.

More butter means better mashed potatoes

Before serving, top with an additional pad or two of butter just for presentation. I don’t clutter my mashed potatoes with garnishes of chopped herbs just for color. I keep it simple. I don’t need to make it pretty, I’m looking for delicious.

How to make perfect mashed potatoes video

Life is too short for mediocre food.

PERFECT MASHED POTATOES

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Creamy, buttery Mashed Potatoes are a must on every table whether it's for the holidays or a weeknight meal. A simple side that goes with just about anything and it can be prepared ahead of time.

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 - 8 servings

Author: Natalie Gregory

Ingredients

• 3 pounds potatoes russet or Yukon gold work best
• 2 tablespoons kosher salt for boiling potatoes
• 1 ¼ cups light cream or half and half See NOTES
• 1 stick butter sliced into 1" pieces
• Kosher salt to taste

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Instructions

• Peel the potatoes then rinse under cold water. Cut into even sized slices - about ¾" - then place in a large saucepan. Cover with cold water with at least 1" above potatoes.
• Add 2 tablespoons of kosher salt to water. Bring to a boil and continue to gently boil for 15 to 20 minutes or until the potatoes are fork-tender.
• Meanwhile, heat the cream or half and half in microwave for 30 seconds until warmed. Alternatively, heat cream or half and half in small saucepan until warmed.
• Drain and return potatoes to saucepan over medium heat. Stir with wooden spoon to cook off excess moisture for about a minute. This not only dries potatoes, but starts to break them up for easy mashing.
• Stir in 1 ¼ cups cream and add butter. Mash until smooth. Add the remainder of cream for a creamier texture.
• Stir in additional kosher salt to your taste.
• Serve with an additional pad or two of butter.

Notes

You can use half heavy cream and half whole milk.

The potatoes may stiffen up a bit if they sit or are used for leftovers. If you want a creamier texture, add ¼ cup of milk or cream to loosen them up.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!