|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A bowl of hot, perfectly mashed, buttery potatoes is one of those dishes that will never go out of favor. They are the backbone of both British and Irish cuisine and a must-have at the American holiday dinner table. Although we've probably all had our fair share of lumpy potatoes, perfect mashed potatoes are actually quick and easy to make—all you need is a pan, water, potatoes (Yukon Gold are best), a masher, lots of butter, and about 25 minutes of your time.
Mashed potatoes are an ideal accompaniment to roast turkey and chicken, sausages, and roast meats, and are part of certain British and Irish dishes, especially the classic bangers and mash and the famous bubble and squeak.
Click Play to See This Creamy Mashed Potatoes Recipe Come Together
2 pounds potatoes (peeled and quartered)
1 teaspoon salt
6 tablespoons milk
1/2 cup (1 stick) butter (cubed)
Salt and freshly ground black pepper
Gather the ingredients.
Put the quartered potatoes into a pot of cold water, add the teaspoon of salt, and bring to a boil.
Once boiling, lower the heat, cover with a lid, and simmer for approximately 15 minutes, or until the potatoes are cooked through and soft when pierced with a sharp knife.
Drain the potatoes in a colander and set aside.
Place the milk and butter in the pan used to boil the potatoes and return the pan to the heat.
Warm gently until the butter has melted into the milk.
Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to taste.
Best Potatoes for Mashing
Not all potatoes are created equal when it comes to mashing as each has a different amount of starch. Yukon Gold potatoes, a yellow variety, have the perfect makeup for turning into mashed potatoes. They have a dense, uniform flesh and a medium level of starch, as well as a natural buttery flavor, meaning the potatoes already have a head start on that signature taste. Also, when cooked, Yukons don't become grainy, mushy, or watery like other potato varieties can. Although many reach for the Russet when making mashed potatoes, this spud has a high starch content which means it will absorb water when boiled, resulting in flavorless, watery, and gluey mashed potatoes. If you need to use Russets, bake instead of boil before mashing with the other ingredients.
Best Tool for Mashing
There are a few tool choices when it comes to mashing potatoes, from a simple fork to a food mill. Well-known restaurant chefs use a food mill, which creates velvety smooth results; a potato ricer turns out noodle-like strands of potato that need to be fluffed up with a fork prior to mixing with other ingredients. The most familiar tool, a potato masher, produces quick results, but the mixture will not have a uniform smoothness—and that goes double when using a fork.