The Best Mashed Potatoes
Learn how to make Mashed Potatoes that come out perfectly creamy every time; creamy, delicious, and fluffy! Mashed potatoes (and stuffing) are the best part of any holiday meal. The tips below ensure perfection every time! Potatoes are great and can be baked, fried, or cooked in a Potato Casserole. Homemade mashed potatoes definitely top the list of favorites for us! The best kind of potatoes for mashed potatoes are starchy potatoes liike Russet or Idaho potatoes. Yukon gold work too but they’re more buttery and not quite as starchy. If you’d like, leave some of the skin on if using Yukon gold potatoes. The skin adds texture.
This recipe is for classic mashed potatoes so there are no additions of cheeses or exotic spices. Of course, you can add those if you’d like. Butter: This is one place where there really are no substitutes. Add real butter to your potatoes and plenty of it. I prefer salted if I have it but unsalted works and the potatoes can be salted to taste. Cream/Milk: I use regular whole milk in this recipe, you can also use cream if you have it on hand. Remember to heat the dairy for the best potatoes. Garlic/Seasonings: Again, keeping this recipe simple, I simply add salt & pepper. If you’d like a little bit of garlic, chop a few cloves and let them boil with the potatoes.
Ingredients:
- 4 pounds potatoes russet or Yukon gold
- 1/3 cup salted butter melted
- 1 cup milk or cream
- salt & pepper to taste
- 3 cloves garlic optional