Ultimate Creamy Mashed Potatoes
Unlock the secret to the fluffiest and creamiest mashed potatoes with this master recipe. Adapted from one of Recipe*Zaar's renowned MEAN CHEF's Recipes, every step is designed to ensure perfectly textured mashed potatoes. The key lies in using dry, properly cooked potatoes, employing a ricer for a smooth consistency, and achieving the perfect balance of butter and warm half-and-half. This recipe can easily be customized with a variety of add-ins such as grated parmesan cheese, roasted garlic cloves, or even vegetables like celery root, parsnips, or carrots for a twist on the classic. Ideal for holiday gatherings or a comforting weeknight dinner, these mashed potatoes will become the star of your table.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
russet or Yukon gold potatoes
2 lbs (peeled, eyes and blemishes removed, cut into 2 inch chunks)
salt
3/4 teaspoon (divided)
butter
4 ounces (softened)
whole milk or half-and-half
1 cup (warmed)
ground black pepper
to taste
Instructions
1
Place the peeled and chunked potatoes into a large saucepan. Cover them with cold water and add 1/2 teaspoon salt.
2
Bring the water to a boil over medium heat. Once boiling, reduce the heat slightly and continue to cook the potatoes until they are easily pierced with a thin-bladed knife, approximately 15 to 20 minutes. Be cautious not to overcook the potatoes, as this can lead to a gummy texture.
3
Once cooked, drain the potatoes thoroughly in a colander to ensure excess moisture is removed. Return the drained potatoes to the pan and place it over low heat for a couple of minutes to further dry out the potatoes, stirring occasionally.
4
Using a potato ricer, rice the potatoes back into the still-warm pan. This will ensure a light and fluffy texture.
5
Add the softened butter to the riced potatoes and gently mix with a wooden spoon until fully combined.
6
Gradually incorporate the warm milk or half-and-half into the potato mixture, stirring gently to create a creamy consistency.
7
Season with 1/4 teaspoon salt and a generous pinch of ground black pepper, adjusting to taste.
8
Serve the mashed potatoes immediately for the best flavor and texture. Optionally, top with additional butter or herbs for a finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the best types of potatoes to use for this recipe?
Russet or Yukon gold potatoes are recommended for the best results.
How many pounds of potatoes are required?
You will need 2 pounds of potatoes.
How should I prepare the potatoes before cooking?
Peel them, remove eyes and blemishes, and cut them into 2 inch chunks.
Should I start the potatoes in hot or cold water?
Cover the potatoes with cold water to start.
How much salt should be added to the boiling water?
Add 1/2 teaspoon of salt to the water.
How long do the potatoes need to boil?
Boil them for approximately 15 to 20 minutes.
How do I check if the potatoes are finished cooking?
They are done when they are easily pierced with a thin-bladed knife.
What happens if I overcook the potatoes?
Overcooking can lead to an undesirable gummy texture.
Why should I return the drained potatoes to the pan over low heat?
This step helps to further dry out the potatoes by removing excess moisture.
What tool is recommended for the smoothest consistency?
A potato ricer is recommended to ensure a light and fluffy texture.
Should the butter be cold or softened?
The recipe calls for 4 ounces of softened butter.
When should I add the butter to the potatoes?
Add the softened butter to the riced potatoes and mix until fully combined before adding liquid.
What temperature should the milk or half-and-half be?
The milk or half-and-half should be warmed before being added.
What types of milk can I use?
You can use either whole milk or half-and-half.
How should the milk be incorporated?
Gradually incorporate the warm liquid while stirring gently to create a creamy consistency.
How much seasoning should be added at the end?
Season with 1/4 teaspoon of salt and a generous pinch of ground black pepper.
Can I make these mashed potatoes ahead of time?
For the best flavor and texture, they should be served immediately.
What are some suggested garnishes?
You can top the dish with additional butter or fresh herbs.
Can I add garlic to this recipe?
Yes, roasted garlic cloves are a suggested customization.
What cheese goes well with these potatoes?
Grated parmesan cheese is a great optional add-in.
Can I mix other vegetables into the mash?
Yes, you can include celery root, parsnips, or carrots for a different flavor profile.
Is this recipe vegetarian-friendly?
Yes, this recipe is vegetarian.
Who is the inspiration behind this recipe?
This recipe is adapted from MEAN CHEF's Recipes from Recipe*Zaar.
What is the total amount of salt used in the recipe?
The recipe uses 3/4 teaspoon of salt in total, divided between boiling and seasoning.
What kind of pepper is best?
Ground black pepper is recommended.
What is the key to the fluffiest mashed potatoes?
The secret is using dry potatoes and a potato ricer.
Is this recipe suitable for holidays?
Yes, it is ideal for holiday gatherings or comforting weeknight dinners.
What kind of spoon should I use for mixing?
A wooden spoon is suggested for gently mixing the butter and milk.
How many main ingredients are in this recipe?
There are 5 main ingredients: potatoes, salt, butter, milk, and pepper.
What size should the potato chunks be?
The potatoes should be cut into 2 inch chunks for even cooking.