Creamy Mashed Potatoes Recipe

                                                     Creamy Mashed Potatoes Recipe

Discover how to make creamy and dreamy mashed potatoes with our easy recipe! Say goodbye to lumpy or bland potatoes. You'll enjoy the smooth and flavorful side that will quickly become your favorite. It takes little effort and delivers maximum taste—that's our promise for these foolproof mashed potatoes.

Preparation Time: 10-15 minutes (peeling and cutting potatoes)

Cooking Time: 15-20 minutes (boiling potatoes)

Total Time: 25-35 minutes

Difficulty: Easy

Serve: 2

INGREDIENTS 

·       Potatoes: 2 large (about 1.5 lbs or 680g) Russet, Yukon Gold, or Maris Piper potatoes 

·       Butter: 2 tablespoons (unsalted preferred) 

·       Milk (or Cream): 1/4 cup - 1/2 cup (60ml - 120ml) warm milk or half-and-half (for richer results) 

·       Salt: 1/2 teaspoon, or to taste 

·       Black Pepper: 1/4 teaspoon, or to taste (freshly ground is best) 

·       Optional Garnish: Fresh chives, chopped parsley, or a pat of butter 

TOOLS & EQUIPMENT 

·       Large Pot: For boiling potatoes 

·       Potato Peeler: For peeling potatoes 

·       Knife: For cutting potatoes 

·       Colander: For draining potatoes 

·       Potato Masher or Fork: For mashing potatoes (a ricer can be used for extra smooth results) 

·       Measuring Cups and Spoons: For accurate ingredient quantities 

·       Large Bowl: For mashing and serving 

INSTRUCTIONS 

Step 1.

Prepare Potatoes: 

   - Wash and peel the potatoes. 

   - Cut the peeled potatoes into 1-inch (2.5 cm) uniform pieces to ensure even cooking. 

Step 2.

Boil Potatoes: 

   - Place the cut potatoes in the large pot and cover them with cold water by about an inch. 

   - Add a generous pinch of salt to the water to season the potatoes from inside out. 

   - Bring the water to a boil over medium-high heat. 

   - Reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork (about 15-20 minutes, depending on potato size). 

Step 3.

Drain Potatoes: 

   - Carefully drain the cooked potatoes using a colander. Let them sit in the colander for a minute or two to allow excess steam to escape. This helps prevent watery mashed potatoes. 

Step 4.

Mashed Potatoes: 

   - Return the hot, drained potatoes to the empty pot or a large bowl. 

   - Add the butter to the hot potatoes. The heat will help it melt. 

   - Start mashing the potatoes with a potato masher or a large fork until mostly smooth. 

   - Gradually add the warm milk (or cream), a little at a time, while continuing to mash until you reach your desired consistency. For creamier potatoes, add more milk; for thicker, add less. 

Step 5.

Season and Serve: 

   - Stir in salt and black pepper. 

   - Taste and adjust seasonings as needed. You may want a bit more salt or pepper. 

   - Serve immediately, garnished with fresh herbs or an extra pat of butter if desired. 

Macros (Approximate per serving) 

v  Calories: 250-350 (varies based on potato type, amount of butter/milk) 

v  Carbohydrates: 30-45g 

v  Protein: 4-6g 

v  Fat: 10-20g 

(Please note: These are rough estimates. Exact macros depend on precise ingredient brands and preparation methods.) 

Tips & Variations 

·       Warm Milk is Key: Using warm milk (or cream) helps the potatoes absorb it better and prevents them from getting cold too quickly. 

·       Don't Over-Mash: Over-mashing can make the potatoes gummy. Stop when they’re smooth and creamy, leaving a few small lumps for texture. 

·       For Extra Creaminess: Use heavy cream or half-and-half instead of milk. You can also add a tablespoon of cream cheese or sour cream for a tangy richness. 

·       Garlic Mashed Potatoes: Add 1-2 cloves of minced garlic to the boiling water with the potatoes, or sauté minced garlic in the butter before adding it to the potatoes. 

·       Herby Mashed Potatoes: Stir in freshly chopped chives, parsley, or rosemary at the end. 

·       Cheesy Mashed Potatoes: Fold in 1/4 - 1/2 cup of shredded cheddar, Parmesan, or Gruyere cheese at the end. 

·       Brown Butter Mashed Potatoes: Melt the butter in a small saucepan over medium heat until it turns a light golden brown and smells nutty. Strain out any solids and add the browned butter to the potatoes. 

FQAs 

Q1- Can I make mashed potatoes ahead of time? 

A1: Yes, you can! Mashed potatoes can be made a few hours in advance. Reheat them gently over low heat on the stovetop, adding a splash of milk or butter to restore creaminess if needed. You can also reheat them in a microwave, stirring frequently. 

Q2- My mashed potatoes are watery. What went wrong? 

A2: This usually happens if the potatoes weren't drained well or too much liquid (milk/cream) was added. To fix slightly watery mashed potatoes, return them to the pot over low heat and stir gently to help some moisture evaporate. You can also add a tablespoon of potato flakes (instant mashed potato powder) to absorb excess liquid, though this can change the texture a bit. 

Q3- What's the best type of potato for mashing? 

A3: Starchy potatoes like Russets (Idaho potatoes) are great for fluffy mashed potatoes because they break down easily. Yukon Golds have a naturally buttery flavor and creamy texture. Maris Piper (common in the UK) is also a good choice. Avoid waxy potatoes like red new potatoes, as they can become gummy when mashed.