Classic Mashed Potatoes
The perfect side dish, Classic Mashed Potatoes go with all your favorite main dishes. They’re quick and easy to make and they’re at the top of the “comfort food” list. Smooth, creamy, and fluffy, they’re good alone, with a pat of butter, or with a gravy or sauce. Flexible and delicious.
Mashed potatoes are a popular side dish, and for good reason.
They’re easy to make, taste delish, and you only need a few ingredients.
In addition, they go with many main dishes such as, Chicken and Mushroom Skillet, Italian Zucchini Meatballs, Turkey Meatloaf, and Tilapia and Asparagus Foil Packets.
Making Classic Mashed Potatoes
First, set out 1 cup of half-and-half to warm up.
The butter should also be room temperature, so that it melts easily when you add it to the hot potatoes.
Have a large pot nearby filled maybe halfway with cold water and a tablespoon of salt.
Begin peeling your potatoes, then cut them into like-sized pieces so they cook evenly.
They will also cook more evenly if you stir them once or twice while cooking.
Place the potatoes into the cold water, and make sure the water completely covers the potatoes.
Then, bring to a boil. Reduce the heat to medium and allow them to cook at a low boil for 10 – 15 minutes.
How to tell when the potatoes are done.
The pieces should be fork-tender, which means a fork should go into a piece of potato easily.
If it doesn’t go in easily, the potato is still hard and needs to cook more.
If you poke a potato with a fork and the potato falls apart, well, you’ve over cooked them. You can still use them, but the consistency of your mashed potatoes will be on the soupy side.
To find the right consistency, check after 10 minutes, then just plan on poking them often towards the end.
Once fork-tender, drain them in a colander, then place the potatoes back into the pot.
With the heat on low, mash away. Use a hand masher if you have one, because it makes creamy, smooth, and fluffy mashed potatoes.
Also, this gives any excess water time to steam out.
Then, add the half-and-half, plus the butter, salt, and pepper, and continue mashing.
You can also use electric beaters, although it’s easy to over-work the potatoes with those, then they’re gummy. Weird. Nobody likes weird mashed potatoes.
Give them a taste test to see if you need more salt or pepper, then serve.
Also, check out this recipe for Cauliflower Mashed Potatoes and one for Sweet Potato Mash.
NOTES:
- For the fluffiest and best tasting mashed potatoes, use Russet, Yukon Gold, or a combination of both.
- Cooking time always varies based on the potato and the size you cut them into. For perfect mashed potatoes, make sure they are fork-tender.
- Storage: allow mashed potatoes to completely cool, then place them into a sealed container. Keep in the refrigerator for 3 or 4 days, or freeze up to 1 month.
- To re-heat mashed potatoes, add a little bit of milk as they sometimes dry out in the refrigerator.
- Defrost in the refrigerator overnight, or from frozen in the oven, or on the stove.
- Basic mashed potatoes do not need butter added to them, especially if serving with a gravy. The butter does add to the creamy texture and enhances the flavor, however.
- For Garlic Mashed Potatoes, roast a small head of garlic (or several cloves) while the potatoes are boiling. Add the roasted garlic to the potatoes when mashing for extra rich garlic flavor.
- For Loaded Mashed Potatoes, add lots of cheddar cheese, bacon crumbles, and chopped green onion.
- You can also add softened cream cheese or sour cream for some extra tart yummy flavor.
- Leftovers are delicious fried in a pan, like a pancake. Flip once, brown on both sides. Serve with a fried egg on top. Good morning, World!
Classic Mashed Potatoes
Ingredients
- 3 lbs. Russet and/or Yukon Gold potatoes, cut into 1 1/2" pieces
- 1 cup half-and-half, room temperature
- 3/4 cup butter, room temperature
- 1/2 tsp. each salt and pepper to taste
Instructions
- Add cut potatoes to cold salted water in large pot. There should be enough water to cover the potatoes. Bring to boil, then reduce heat to medium. Stir once or twice while cooking.
- After 10 minutes, check for doneness. Potatoes should be fork-tender.
- Drain potatoes in colander, then return to pot. Turn heat on low and mash. Allow excess water to cook out.
- Add half-and-half, butter, salt, and pepper. Mash until smooth and fluffy. Enjoy!
Notes
Nutrition
Classic Mashed Potatoes
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