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Craving creamy, fluffy mashed potatoes? You’re in luck! You can whip up delicious mashed potatoes in just a few simple steps. All you need are some potatoes, milk, butter, and basic seasonings.
Boil peeled potato chunks until tender, then mash them with warm milk and melted butter. Add salt and pepper to taste. For extra flavor, try mixing in some garlic or sour cream. In no time, you’ll have a comforting side dish perfect for any meal.
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need for easy mashed potatoes:
- 2 pounds potatoes (Russet or Yukon Gold)
- 1/2 cup milk or cream
- 4 tablespoons butter
- Salt and pepper to taste
You can swap the potatoes if needed. Try red potatoes or even sweet potatoes for a twist.
For milk, any type works – whole, 2%, or skim. Plant-based milks are okay too. Cream makes richer potatoes.
Butter adds flavor, but you can use margarine or olive oil instead.
Salt and pepper are key. Feel free to add garlic powder, chives, or cheese for extra taste.
Want to make it healthier? Use low-fat milk and less butter. Or try mashing in some cauliflower with the potatoes.
Remember, these amounts are flexible. You can adjust based on how many people you’re feeding or how creamy you like your potatoes.
Tips, Tricks & Storing
Choose the right potatoes for mashing. Starchy varieties like Russet or Yukon Gold work best. They break down easily and create a creamy texture.
Don’t cut your potatoes too small. Larger chunks absorb less water, leading to fluffier mashed potatoes. Aim for 1-2 inch pieces.
Salt your cooking water generously. This seasons the potatoes from the inside out, enhancing their flavor.
Use a potato ricer for ultra-smooth results. It removes lumps and creates a silky texture without overworking the potatoes.
Warm your milk and butter before adding them. Cold ingredients can make your potatoes gluey. Heated dairy mixes in more easily.
For extra flavor, try adding roasted garlic, cheese, or herbs to your mashed potatoes. Get creative with mix-ins!
To store leftovers, place them in an airtight container in the fridge. They’ll keep for 3-5 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.
You can also freeze mashed potatoes for up to 2 months. Thaw overnight in the fridge before reheating.