Best Mashed Potatoes
Best Mashed Potatoes
I pride myself on making the best mashed potatoes ever. I make such good mashed potatoes that they don’t even need gravy because they are so flavorful. Although, I still make gravy! The best mashed potatoes are achieved by just following a few simple tips and tricks. The full, printable recipe is linked at the bottom. I will share my tips and tricks before we get to the recipe. If you follow my steps, you too, will make the best mashed potatoes.
If you like light and fluffy mashed potatoes that are pillowy and soft, then russets are the way to go. This is because russet potatoes have a lot of starch, yielding light as air mashed potatoes. The recipe posted here makes about 8 servings. I try to use 6 medium sized russets. Although in this particular picture I used five because one was a jumbo.
Large, Even Chunks
A lot of people think that the best way to make mashed is to cut their potatoes into small bits. This is FALSE. The smaller you cut the potatoes, the more water they absorb when boiling. Cut large even chunks so that they do not absorb too much water. For a medium sized russet, I cut each one into 6 and more than 8 pieces. If you cut your potatoes small, they will absorb too much water and will be thin and terrible when you mash them.
Don’t be afraid of salt
Use about two tablespoons of kosher salt when you boil the potatoes. Sometimes I even use more. Potatoes need A LOT of seasoning to have flavor. I use the two tablespoons and then even more salt when I am mashing them. When you are mashing them, add salt a little at a time, taste and adjust.
Warm It Up
While your potatoes boil, warm your milk, pepper, and herbs. I don’t add the salt to this mixture, and instead add a little at a time when I am mashing like I said in the paragraph above. Warming the milk and the butter helps to make a lighter, fluffier mash when you are mashing them.
Draining Is Important
Drain your potatoes really well in a colander. Make sure you get the most water off the potatoes. I put the same hot pan you boiled the potatoes in back on the stove on a low flame. When the potatoes are drained, add the potatoes back to this pan, this will help evaporate even more water out of and off your potatoes.
Add your warm milk and butter mixture and mash away. I use an old fashioned hand masher, because if you follow these steps, you will not need an electric hand mixer.
Enjoy these mashed potatoes! I know that you will love them and be so impressed with the texture and the flavor.
- 6 Medium Sized Russet Potatoes
- 1 Stick of Salted Butter + 2 tablspoons
- 1/2 Cup of Milk
- 2 Tablespoons of Salt for cooking + more to taste
- Black Pepper to taste
- 1/2 tablespoon dried parsley
- Peel your potatoes and cut into large, even cuts. For medium sized potatoes you should have about 6 chunks cut, but no more than 8.
- Add the potatoes to a pot and add 8 cups of water plus 2 tablespoons of salt. Bring to a boil, reduce heat and let boil on a low boil for about 20 minutes, or until the potatoes are fork tender.
- In a small saucepan, add the mil, the stick of butter, the black pepper and the parsley. Warm on low until the butter is melted.
- Drain the potatoes on a colander and place the same pot back on a low flame. Make sure you drain the potatoes very well and place back in the hot pan on the low flame, and let the potatoes evaporate off more of the water from the heat from the pan.
- Add the meted butter and milk mixture and begin mashing. Taste and add more salt until it is your preference.
- Transfer to a bowl, add the 2 tablespoons of butter to the top, some dried parsley and black pepper.