How To Make Easy Mashed Potatoes

Let's inspect the world of mashed potatoes - a comforting dish that brings warmth to any meal. To make this fluffy, creamy gem all you'll need are the following things.

• Potatoes: Mix 4 pounds total - half Yukon gold and half Russet potatoes (the best potatoes). Yukon golds bring the smooth, buttery texture while Russets add the perfect fluffiness. Together, they create the most delightful mashed potatoes anyone could ask for.
• Garlic: Three peeled cloves give the perfect gentle flavor that everyone loves. For garlic lovers, feel free to toss in up to twelve cloves. Each clove adds an extra layer of warmth to your creamy creation.
• Butter: One stick (8 tablespoons) creates the perfect richness without going overboard. The butter melts into every bite, making the potatoes taste absolutely wonderful. Plant-based butter works just as well for a dairy-free option.
• Milk: Two cups of whole milk transforms your potatoes into a smooth, creamy delight. Pour it in slowly while mashing to get the texture just right. Plant milk works great too - just make sure it's plain and unsweetened.
• Cream Cheese: Eight ounces of room-temperature cream cheese makes everything extra creamy. Cut it into small cubes about an inch big. The tiny bits melt easily, creating swirls of tangy goodness throughout your mashed potatoes.
• Sea Salt: Two teaspoons of fine sea salt brings out all the delicious flavors. Remember to add it bit by bit while cooking. If using regular table salt, start with one teaspoon since it has a stronger taste.
• Toppings: Sprinkle three tablespoons of chopped chives or green onions on top for color and freshness. Add plenty of black pepper - about one teaspoon gives the perfect kick. These simple additions make your mashed potatoes look as good as they taste.

You don’t have to really struggle when you are making creamy and fluffy mashed potatoes. Using these few easy steps, you will make a dish that people will smile at your table. It is a 45 minute recipe to make, and serves 8-10 people.

What You'll Need:

• 5 pounds potatoes (mix of Yukon Gold and Russet)
• 2 large garlic cloves, mince
• Fine sea salt
• 6 tablespoons butter
• 1 cup whole milk
• 4 ounces cream cheese at room temperature
• Fresh chives or green onions
• Black pepper

Detailed Step-by-Step Guide:

Step 1 - Prepare Your Potatoes

Start by washing your potatoes thoroughly under cool water. You can leave the skins on if you want – they’re good for nutrition and a lovely texture. Put each potato in chunks of golf ball size.

Try to make them all the same size so they cook evenly. Drop them into a large pot of cold water as you cut. This prevents the potatoes from turning brown and helps remove extra starch. If you're planning ahead, you can keep them in this cold water for up to 4 hours.

Step 2 - Boil the Potatoes

Fill your pot with fresh, cold water until it covers the potatoes by one inch. Add minced garlic and one tablespoon of salt to the water. The salt seasons the potatoes from inside out.

Turn your stove to high heat and bring to a strong boil. Lower the heat slightly so water stays calm. Let them cook for 10-12 minutes. Test with a knife - it should slide through easily.

Step 3 - Prepare the Butter Mix

Prepare the butter mixture as you start to cook your potatoes. Put your butter, milk and two teaspoons of sea salt in a microwave safe bowl or small pot. Once everything is combined, microwave or put on low heat on the stove until then butter melts.

Stir everything together. The mixture should be warm but not boiling hot. This warm liquid will blend much better with your potatoes than cold ingredients would.

Step 4 - Dry the Potatoes

After they’re cooked, drain your potatoes well in a colander. Here comes a special trick: place the drained potatoes back in the hot pot, and put it back over the warm burner on low heat.

Hold the pot handles with oven mitts and gently shake the pot for about 1 minute. You'll see steam rising - this means extra water is evaporating, which will make your potatoes extra fluffy instead of watery.

Step 5 - Mash to Perfection

Take the pot off the heat. Now it's time to mash. Use your potato masher and press down stiffly, moving around the pot in a circular pattern. Lift and repeat, making sure to get all the chunks.

Keep mashing until you reach your desired texture - some people like a few small lumps for character, while others prefer them completely smooth. Take your time with this step - rushing can leave unwanted lumps.

Step 6 - Mix the Ingredients

Now comes the most important part. Pour half of your warm butter mixture over the mashed potatoes. Using a wooden spoon or rubber spatula, gently fold the liquid in using a bottom-to-top motion, like you're folding egg whites into a cake batter.

Once absorbed, add the remaining butter mixture the same way. Finally, add small pieces of the room-temperature cream cheese. The gentle folding prevents the potatoes from becoming sticky or gluey.

Step 7 - Final Seasoning

Add more salt or pepper as needed. Spoon into a serving bowl. Top with fresh chives or green onions, sprinkle black pepper, and serve hot. These mashed potatoes complete any meal perfectly.

Making a delicious batch of mashed potatoes takes 45 minutes total. Starting with fresh potatoes, you'll need 15 minutes to clean and cut them into pieces.

The magic happens in the next 15-20 minutes as they bubble in hot water. Lastly, for 10 minutes, go into mashing and blending in butter and milk until smooth.

How Long To Boil Potatoes For Mash?

The boiling stage makes or breaks your mashed potatoes. Once the chunks hit the water, they need 15 minutes of bubbling time. Small pieces soften quickly, while larger ones take their sweet time getting tender.

Each potato chunk needs the right amount of heat to become perfectly soft all the way through.

Grab a fork and poke your potatoes. They should feel as soft as fresh bread. Hard spots mean more cooking time needed - patience creates perfectly smooth potatoes without any unwanted lumps. When potatoes reach the right softness, they mash easily and blend smoothly with butter and milk.

Fast cooking often leads to disappointing results. Give your potatoes the time they deserve. Starting with cold potatoes means adding extra minutes since they need time to warm up. Room temperature potatoes cook more evenly and save you time in the long run.

Watch your potatoes carefully during boiling. Too much water makes them soggy, while too little leaves them dry. Keep the water at a gentle boil - violent bubbling can break up your potato pieces. Some days, potatoes might need a few extra minutes to get perfectly tender.

Creating the perfect bowl of mashed potatoes comes down to a few game-changing secrets. Let these tips guide you toward fluffy, creamy spuds that'll make everyone ask for seconds

1. Start with a magical blend of potatoes. Mix Russets and Yukon Golds in equal parts. The Russets bring clouds of fluffiness, while Yukon Golds add their natural buttery charm. Together, they create a texture that melts hearts and wins smiles at every table.
2. Size matters when cutting your spuds. Aim for chunks about as big as golf balls, keeping them all matching. This simple step means every piece cooks at the same pace. No more biting into mushy edges or finding hard centers hiding in your mash.
3. Keep an eagle eye on those boiling potatoes. Overcooking turns them into sad, waterlogged lumps. After ten minutes, slide a knife into one - it should glide through like butter. That extra minute in hot water might seem harmless, but it makes all the difference between perfect and soggy spuds.
4. Here comes a chef's secret: after draining, return those steaming potatoes to their pot. Let them dance over low heat for just a minute. This little shake-up drives away extra moisture, leaving behind potatoes ready to become light, fluffy clouds.
5. Treat your potatoes like gentle giants when mixing. Fold in the milk and butter with care, as if tucking them into bed. Stop once everything comes together - too much mixing leads to sticky, gummy potatoes that stick to the roof of your mouth.
6. Season your spuds in layers, like building flavors in a fine sauce. Salt goes in three times - first in the water, then with the butter mix, and finally at the end. Take little tastes along the way. Build the seasoning slowly until every bite sings with perfect flavor.

Let me make mashed potatoes less stressful for your busy days. Making them ahead saves precious time and keeps the kitchen calm when cooking big meals. These creamy spuds stay perfect long after you first whip them up.

Cool those freshly mashed potatoes down before storing them away. Stash them in the fridge and they'll stay tasty for two whole days.

Better yet, pop them in the freezer - these buttery clouds of potato goodness last two full weeks in there. The magic lies in all that cream and butter - they lock in the smooth, silky texture even after freezing.

Here's a neat trick to keep your dish free while storing these spuds. Grab some foil and plastic wrap. Line your favorite dish with foil first, then add the plastic layer.

That plastic shield stops any metallic taste from sneaking into your potatoes. Spoon in those cooled potatoes and let them freeze solid. Then just pull the edges of the foil - out comes your potato block, shaped perfectly to fit back in later.

Now wrap that frozen block like a precious gift. First goes the plastic wrap, then a cozy foil blanket on top. This keeps your potatoes safe from freezer burn and locks in all their creamy goodness.

When dinner calls, slide that block back into its dish and warm it up. These make-ahead mashed potatoes bring the same comfort as ones straight from the pot - nobody will guess they waited patiently in your freezer.

Gone are the days when leftover mashed potatoes meant waste. With a few simple tricks, you can bring yesterday's fluffy spuds back to their creamy glory. Just seal them tight in a container, and they'll stay fresh in your fridge for four solid days.

1. Microwave method

The microwave brings speed to the table. Pierce the plastic wrap a few times, creating tiny steam vents. Set it at medium-high power and grab your spoon - a good mix every few minutes ensures even warming. Soon enough, steam will rise from your perfectly heated potatoes.

2. Crock-Pot method

Your Crock-Pot works pure magic on cold mashed potatoes. Scoop them into the pot, seal the lid tight, and set it to high. Walk away and let it work its charm - in about an hour, you'll lift that lid to find hot, creamy potatoes ready for serving.

3. Instant Pot method

The Instant Pot sits ready as another champion of reheating mashed potatoes. Drop those potatoes in, switch to warm, and let them rest for an hour. The gentle heat transforms every bite back to smooth, delicious perfection.

4. Oven method

Sometimes the classic oven method delivers the best results. Grab your biggest pot, load up those potatoes, and slide them into a toasty 350-degree oven. After thirty minutes, lift the lid to discover steaming, perfect potatoes. The steady heat reaches every corner, ensuring warmth through and through.

Each method brings its own special touch to the task. Whether time runs short or your schedule allows for slower warming, these techniques turn leftover potatoes into something worth savoring all over again. The choice depends on your day - pick what works best and enjoy those potatoes as if they were freshly made.

Don't let those extra mashed potatoes sit forgotten in your fridge. These creamy leftovers transform into amazing new dishes that might even outshine their original form. From crispy bites to soft bread rolls, leftover potatoes can do so much more.

1. Perfect Potato Salad

Take those plain mashed potatoes straight into picnic paradise by creating the perfect potato salad. Fold in creamy dressing, add crisp pickles, hard-boiled eggs, and smoky bacon pieces. This simple remix turns yesterday's side dish into today's star attraction, bringing new life to every creamy bite.

2. Mashed Potato Pancakes

Transform your leftovers into golden-brown potato pancakes that crackle with each bite. Press the cold mashed potatoes into patties, dust them with flour, and fry until crispy edges form around that soft center. These pancakes bring the perfect balance of smooth insides and crunchy outsides.

3. Colcannon

Give your spuds an Irish twist by making colcannon. Fold tender cabbage or kale into your warmed mashed potatoes, then add a scatter of green onions. This humble dish brings comfort in every forkful, proving that simple ingredients create extraordinary flavors.

4. Loaded Baked Potato Dip

Turn party time into potato time with loaded baked potato dip. Mix your mashed potatoes with cheese, crispy bacon bits, and fresh green onions. Serve it warm, and watch your guests gather around this bowl of creamy comfort. Skip the usual prep - your leftover mash makes this dip come together in minutes.

5. Potato Rolls

Surprise everyone by turning those potatoes into soft, pillowy dinner rolls. The mashed potatoes work secret magic in the dough, creating incredibly tender bread that melts in your mouth. These rolls prove that potatoes belong in the bread basket too.

6. Potato Knishes

Wrap your mashed potatoes in flaky pastry to create beautiful knishes. These golden parcels hide their creamy potato filling inside crisp, buttery layers. Each bite brings the perfect mix of tender dough and smooth potato center, making these treats impossible to resist.