Perfect Mashed Potatoes
Perfect Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 1/2 cups 2% milk
- 1/2 cup heavy whipping cream
- 4 garlic, cloves, peeled
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 cup unsalted butter, cut into 4 tablespoons
Instructions
- 1
Peel the potatoes and cut them into evenly sized 1-inch cubes. Place the cut potatoes into a large bowl of cold water to prevent browning while you prepare the rest of the ingredients.
⏱️ 10 min
- 2
Drain the potatoes and transfer them to a large, heavy-bottomed pot. Add the 2% milk, heavy whipping cream, peeled garlic cloves, kosher salt, and freshly ground black pepper to the pot. Pour in enough liquid so that it just covers the potatoes. Place the cut unsalted butter on top of the potatoes.
⏱️ 5 min
- 3
Place the pot on a stovetop burner over medium-high heat and bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low and simmer, uncovered, for approximately 15 minutes, or until the potatoes are very tender and easily pierced with a fork. If too much liquid remains, increase the heat slightly to allow some evaporation.
⏱️ 15 min
- 4
Once the potatoes are tender, remove the pot from the heat. Using a potato masher, mash the potatoes directly in the pot with the remaining liquid. Do not drain the liquid, as it contains all the rich flavors. After initial mashing, use a wooden spoon to stir and further incorporate the ingredients until you reach your desired consistency. The creator prefers a mashed potato with some chunks, so avoid over-mashing if you desire a similar texture.
⏱️ 5 min
- 5
Taste the mashed potatoes and adjust seasoning with additional salt and pepper as needed. Serve immediately as a creamy, flavorful side dish.
Kitchen Tools
Nutrition Facts (per serving)
Perfect Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 1/2 cups 2% milk
- 1/2 cup heavy whipping cream
- 4 garlic, cloves, peeled
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 cup unsalted butter, cut into 4 tablespoons
Instructions
- 1
Peel the potatoes and cut them into evenly sized 1-inch cubes. Place the cut potatoes into a large bowl of cold water to prevent browning while you prepare the rest of the ingredients.
⏱️ 10 min - 2
Drain the potatoes and transfer them to a large, heavy-bottomed pot. Add the 2% milk, heavy whipping cream, peeled garlic cloves, kosher salt, and freshly ground black pepper to the pot. Pour in enough liquid so that it just covers the potatoes. Place the cut unsalted butter on top of the potatoes.
⏱️ 5 min - 3
Place the pot on a stovetop burner over medium-high heat and bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low and simmer, uncovered, for approximately 15 minutes, or until the potatoes are very tender and easily pierced with a fork. If too much liquid remains, increase the heat slightly to allow some evaporation.
⏱️ 15 min - 4
Once the potatoes are tender, remove the pot from the heat. Using a potato masher, mash the potatoes directly in the pot with the remaining liquid. Do not drain the liquid, as it contains all the rich flavors. After initial mashing, use a wooden spoon to stir and further incorporate the ingredients until you reach your desired consistency. The creator prefers a mashed potato with some chunks, so avoid over-mashing if you desire a similar texture.
⏱️ 5 min - 5
Taste the mashed potatoes and adjust seasoning with additional salt and pepper as needed. Serve immediately as a creamy, flavorful side dish.