I know what you’re thinking…do mashed potatoes really need a recipe? Most of the time I just throw things in the bowl with the mixer running until I’ve reached the desired consistency. While this works for most people, sometimes having specific measurements helps to achieve perfect results, every single time.
I’ve found that melting the butter and mixing it with your milk/cream before mixing, helps achieve smoother, well incorporated potatoes. No fancy ingredients here – just potatoes, butter and cream. Salt and pepper to taste and add your own herbs if desired.
The result is classic, delicious creamy mashed potatoes that are perfect for your Thanksgiving meal!
How to Prepare Classic Mashed Potatoes
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Ingredients:
- 2 pounds of premium Yukon gold potatoes
- 1/2 cup of creamy unsalted butter
- 3/4 cup of rich half-and-half cream
- 1 tsp of fine sea salt
- 1/2 tsp of freshly ground black pepper
- 1 tsp of freshly chopped herbs (optional for added flavor)
Directions:
- Begin by peeling the Yukon gold potatoes and dicing them into uniform pieces. Place them in a spacious saucepan and cover with cold water.
- Set the saucepan over medium heat and let the potatoes come to a gentle boil. Allow them to cook until they turn soft and can be easily pierced with a fork, which should take around 20-25 minutes.
- Once done, drain the water and transfer the potatoes to a large mixing bowl.
- In a separate small saucepan or using a microwave, gently melt the butter and combine it with the half-and-half cream.
- While mashing the potatoes, slowly pour in the melted butter and cream mixture. For a silkier texture, opt for an electric mixer. However, if you prefer a rustic feel, a manual potato masher would be ideal.
- Season your mashed potatoes with salt, pepper, and if desired, sprinkle in the chopped herbs. Mix until everything is well incorporated.
- Transfer to a serving dish and enjoy your comforting Classic Mashed Potatoes.
Frequent Asked Questions:
Should I Keep Potatoes Whole or Cut Them Before Boiling?
It’s best to cube your potatoes into about 1 to 1.5-inch chunks for even cooking before boiling.
What Kind Of Milk Is Best for Mashed Potatoes?
Half-and-half, which is a mixture of half whole milk and half heavy cream, is ideal for achieving the perfect balance of creaminess.
How Much Butter Is Needed for Mashed Potatoes?
For every 5 pounds of potatoes, use 1.5 cups (3 sticks) of butter.
Should You Heat Milk Before Adding to Mashed Potatoes?
Yes, heating your milk or half-and-half before mixing it into the potatoes helps maintain the temperature and ensures a smoother consistency.
How to Reheat Mashed Potatoes
For reheating, gently warm them in a pot over low heat, or use a slow cooker or Instant Pot for larger servings.
How to Freeze Mashed Potatoes
Cool them completely before sealing in a freezer-safe bag or container. They can last up to 3 months frozen.
Recipe Variations to Try
To add more flavor to your mashed potatoes, consider mixing in minced garlic, fresh herbs, shredded cheese, cooked bacon bits, or even a couple of cloves of garlic cooked in melted butter and cream.
Helpful Tips for Perfecting Mashed Potatoes
Warm your cream before adding, don’t overcook or overmix the potatoes, and drain well to avoid a watery texture.
What Do I Do to the Water Before I Cook My Potatoes?
Salt the water (about a tablespoon per 5-6 quarts) and start with cold water in your boiling pot.
The Big Secret for Creamy Mashed Potatoes
Adding a small spoonful of mayonnaise can enhance the creaminess of your mashed potatoes
Classic Mashed Potatoes
Ingredients
- 2 pounds Yukon gold potatoes
- 1/2 cup butter
- 3/4 cup half-and-half
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp herbs chopped (optional)
Instructions
- Peel and dice your potatoes into small chunks. In a medium saucepan, cover with water and bring to a boil.
- Cook the potatoes until they are very tender (about 20-25 minutes). Drain, and add to a mixing bowl.
- In a small saucepan or in the microwave, melt the butter, and stir in the half-and-half.
- Mix/mash the potatoes while gradually adding the butter/cream mixture. (If you like smooth potatoes, use an electric mixer. If you like chunkier potatoes, use a potato masher.)
- Add salt, pepper, and herbs to taste.
- Serve immediately.
