Best 8 The Best Mashed Potatoes Recipes

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If you're looking for the creamiest, most flavorful mashed potatoes, you're in the right place! This article will guide you through all the steps to creating the perfect dish, from selecting the right potatoes to perfecting your technique. You'll learn how to achieve the perfect texture, flavor, and consistency, and how to incorporate different ingredients to create unique and delicious variations. Whether you're a beginner or an experienced cook, this article will provide you with the knowledge and skills you need to make the best mashed potatoes you've ever tasted.

Let's cook with our recipes!

THE BEST MASHED POTATOES!



The BEST Mashed Potatoes! image

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Provided by Ali

Time 45m

Number Of Ingredients 7

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper

Steps:

  • Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
  • Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
  • Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
  • After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
  • Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
  • Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
  • One final time, taste the potatoes and season with extra salt if needed.
  • Then serve warm, garnished with any extra toppings that you might like, and enjoy!

BETTY'S BEST MASHED POTATOES



Betty's Best Mashed Potatoes image

If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 5

2 lb medium russet potatoes, peeled
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
Dash of pepper

Steps:

  • Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
  • Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

THE VERY BEST MASHED POTATOES



The Very Best Mashed Potatoes image

Butter, milk, a bit of heavy cream, and the secret ingredient-a dash of vinegar-make these the most delicious mashed potatoes ever. If you want to make them a head of time, reheat in the microwave at half-power, stirring every 3 minutes until hot. From Parents Magazine.

Provided by akgrown

Categories     Potato

Time 40m

Yield 12-14 serving(s)

Number Of Ingredients 6

3 1/2 lbs russet potatoes, peeled and cut into cubes
2/3 cup milk
1/3 cup heavy cream
6 tablespoons butter
1/2 teaspoon cider vinegar
salt and pepper

Steps:

  • In a large saucepan, simmer potatoes in salted water until soft. Drain well.
  • Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
  • Beat in vinegar, mixing well. Add salt and pepper to taste.
  • *Can be made ahead: Cool, cover and refrigerate up to 2 days.

Nutrition Facts : Calories 184.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.2, Sodium 58, Carbohydrate 23.9, Fiber 2.9, Sugar 1.1, Protein 3.3

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

BEST EVER MASHED POTATOES



Best Ever Mashed Potatoes image

Make and share this Best Ever Mashed Potatoes recipe from Food.com.

Provided by canarygirl

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs yukon gold potatoes, peeled and quartered
1 pinch sea salt
4 tablespoons butter or 4 tablespoons margarine
3/4 cup milk
1/2 cup sour cream

Steps:

  • In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
  • Drain water and add remaining ingredients.
  • Mash until smooth (I like to leave at least a few lumps, call me weird).
  • Serve with gravy or butter.
  • Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
  • For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.

Tips:

  • Choose the right potatoes: Russet potatoes are the most common type used for mashed potatoes, but you can also use Yukon Gold or red potatoes. Russets are fluffy and have a high starch content, which makes them ideal for mashing. Yukon Golds are a bit denser and have a more buttery flavor. Red potatoes have a thin skin and a waxy texture, which makes them less ideal for mashing, but they can still be used if you prefer their flavor.
  • Peel the potatoes: Peeling the potatoes is optional, but it will give you a smoother mashed potato. If you choose to peel them, use a sharp knife or a vegetable peeler.
  • Cut the potatoes into even-sized pieces: This will help them cook evenly. Aim for pieces that are about 1-2 inches in size.
  • Boil the potatoes in salted water: Bring a large pot of salted water to a boil. Add the potatoes and cook them until they are tender, about 15-20 minutes. You can check for doneness by piercing the potatoes with a fork. They should be easy to pierce when they are done.
  • Drain the potatoes: Drain the potatoes in a colander and let them steam dry for a few minutes. This will help to remove excess water and make the potatoes easier to mash.
  • Mash the potatoes: You can mash the potatoes by hand with a potato masher or use a food processor or stand mixer fitted with the paddle attachment. If you are using a food processor or stand mixer, be careful not to overmix the potatoes, or they will become gluey.
  • Season the potatoes: Season the mashed potatoes with salt, pepper, and butter to taste. You can also add other seasonings, such as garlic powder, onion powder, or herbs. Be careful not to overseason the potatoes, or they will be too salty.

Conclusion:

Mashed potatoes are a classic side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste. By following these tips, you can make the best mashed potatoes that you have ever tasted.

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