The best mashed potatoes. So my best is certainly not theirs and it seems, like many choices that are so personally subjective, the truth is that the whole notion of the best mashed potatoes is really about what is best for you. Butter or not. Sour cream, bacon, or none of that nonsense… I think in the long run, it's impossible to define one recipe for mashed potatoes as the best; it's all about personal preference.
- 2 Pounds red potatoes, halved if large, left whole if small
- 2 Tablespoons butter
- 4 Ounces goat cheese
- 1/2 -3/4 cup milk or half-and-half
- 6 Tablespoons chopped scallions or chives
- Salt and pepper, to taste
Calories Per Serving226
Folate equivalent (total)34µg9%
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Celery root + potatoes=a pureed side that's got all the creaminess and bite you could dream up.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Betty's Best Mashed Potatoes
Learn the super easy secret to making your mashed potatoes come out rich and creamy every time!
If you’ve ever spent lots of time and effort only to come out with lumpy, tough mashed potatoes, this is for you. Don't settle for pouring flakes out of a box. Always wondered how to make creamy mashed potatoes? What is the secret to getting them so rich and smooth?
Well, I’ll let you in. The truth is, if you can boil water, you can make mashed potatoes. I’ll share timeless tips to getting this method down pat, and the one big secret to cooking awesome creamy mashed potatoes every time.
Start With Great Potatoes
Start with nice, firm potatoes that don’t have green spots or “eyes” growing out of them. A good, fresh potato will make for the best results. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.
The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.
Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.
Now that you have your cooked potatoes all drained and dry, go ahead and place them in the bowl for mashing. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.
And That Top Secret Tip Is.
The most important tip for creamy mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.
Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup — and you probably don't want your mash that creamy. Gently mash your potatoes — don’t over whip them as this can also cause the gluten to affect your overall results.
Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.
If you want more than the standard mashed potatoes, check out our article on How to Spice Up Mashed Potatoes!
Recipes with Mashed Potatoes
If you're a mashed potatoes fan, you also might like to try these recipes featuring creamy spuds:
Broccoli and Cheddar Twice Baked Potatoes
Onion and Chive Mashed Potatoes
Mashed Potato Casserole
Healthy Mashed Potatoes
Mashed Sweet Potatoes with Bacon
Classic Mashed Potatoes
How to Make Mashed Potatoes
Potatoes, in general, are our favorite!! And making this recipe is easier then you think. You’re going to need 5 pounds of potatoes for this recipe which feeds about 10 people!
PREP POTATOES. Make sure to wash, peel, and cut your potatoes into chunks before starting.
Best kind of Potatoes for mashed potatoes?
You want to use potatoes with higher starches, like Russet or Yukon Golds. They make for the fluffiest and smoothest mashed potatoes and absorb flavoring more easily than other varieties.
Red or white potato varieties are more waxy and usually take a little more work and mashing to become creamy.
BOIL. Place the cut potatoes into a large pot. Add enough water to the pot to cover the potatoes. Bring the water to a boil, then let the water simmer until the potatoes are fork tender (about 20-25 minutes). Stick them with a fork to see if they are ready.
ADD INGREDIENTS. Drain the water form the pot. Add the cream cheese, butter, cream, and salt. If the cream cheese scares you, I promise you cannot even taste the cream cheese in this recipe. It just adds to the flavor and creaminess.
BLEND. Use a hand mixer to blend all of the ingredients together. Keep mixing until it’s as smooth as you want it. (I prefer smooth with no lumps!) Add any more salt and pepper and you’ll easy fall in love with this creamy mashed potatoes recipe.
SERVE. Add a few more butter slices on top before serving because a little more butter is always a good idea. Enjoy every last bite!
What are the best potatoes to use?
I use thin-skinned potatoes like creamers (or baby potatoes) or Yukon Gold. Small yellow, white, or red potatoes are perfect. They are quick to cook and make the best skin-on mashed potatoes! We are usually short on time, so the smaller potatoes allow us to skip peeling and just slice in half or quarters. (We use the same varieties of potatoes to make this crispy oven roasted potato recipe!)
They are also creamier than more starchy potatoes, like russet potatoes. So if you love creamy mashed potatoes, choose one of the small, thin-skinned varieties.
If you love fluffy mashed potatoes, use starchy potatoes (like Russet or Idaho) or for a combination of fluffy and creamy, use both waxy potatoes (like Red Bliss or baby potatoes) and starchy potatoes.
Adam and I go back and forth about peeling the potatoes. Adam loves keeping the skins on and I prefer when the potatoes are peeled. It’s safe to say that whether or not our potatoes are peeled depends on who’s making them.
Recipe from The Complete Robuchon (Grub Street, £25.00)
For successful mashed potatoes, salt the cooking water when it is still cold and salt the finished purée carefully. If you can, use a food mill or potato ricer instead of a blender or food processor. When the potato has gone through the ricer, put it in a saucepan over a medium heat and turn it vigorously with a wooden spatula to dry it out a bit. Stir in the butter first and the whole milk later. Finish mixing with a whisk for a lighter purée.
Preparation: 15 minutes
Cooking: 35 minutes
Ingredients: 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled
250 g butter, diced and kept well chilled until use
1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper.
5. For an even lighter, finer purée, put it through a very fine sieve before serving.
50 Mashed Potato Recipes
Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.
Tangy Mashed Potatoes (No. 3)
Tangy Mashed Potatoes (No. 3)
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper mash until smooth and fluffy.
2. Chunky Red
Cover 2 pounds whole red potatoes with cold salted water simmer 40 minutes. Drain do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.
6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.
7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).
Orange-Fennel Mashed Potatoes
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.
Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1) replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon sprinkle the rest on top.
Bacon-Cheddar Mashed Potatoes
Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.
Make Classic Mash (No. 1) mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.
17. Crispy Garlic
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16) top with the fried garlic.
18. Golden Saffron
Make Classic Mash (No. 1) add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.
22. Italian Cheese
Make Classic Mash (No. 1) salt lightly. Add 1/2 cup each grated Parmesan and Romano cheese.
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How Sweet Eats House Mashed Potatoes.
Sharing our favorite house mashed potatoes with you today!! Hello How Sweet Eats best mashed potatoes!
To say I used to be a potato freak would be an understatement. Growing up – we’re talking my entire childhood – I’d proclaim that potatoes were my favorite food. I LOVED them.
And the preparation did not matter. I loved them baked, mashed, scalloped and obviously… in fry form. Of course!
The obsession somewhat waned as I got older, but that’s not to say that I don’t still love potatoes. I do!
And especially these potatoes. They are the ideal comfort food.
It should come as no surprise but my mom makes incredible mashed potatoes. They are perfect every time. And just like the stuffing I shared yesterday, these potatoes are a dish that go quickly in our house on Thanksgiving. Most people want seconds and also love leftovers.
Here, I think it’s because we don’t often have mashed potatoes throughout the year. Occasionally I will make them with a roast or something special for Eddie (he loves those meals!) but more often than not we do smashed potatoes like these.
Hence why we all love the mashed potatoes on Thanksgiving!
A few of my secrets?
My favorites are russets or yukon golds when it comes to mashing. I love both!
One of the biggest tips is to not cut the potatoes into small chunks. So many people make this mistake because the potatoes will cook more quickly, but it also means that they will get waterlogged. I cut mine in half or quarters, depending on the size, trying to make sure they are all even in size. This way the cook evenly and are finished at the same time!
Don’t overmash or overwhip! If you aren’t a seasoned cook in the kitchen, I highly suggest mashing a bit with a potato masher first. Or using a ricer if you have one. Then if you want things super smooth, use a hand mixer – gently!. You have more control with the hand mixer than a stand mixer. With that being said, I do occasionally use my stand mixer because I know exactly how much I can whip without making gluey potatoes. I only ever use the electric mixers if I’m making a big batch on Thanksgiving.
Warm together the milk and butter for mashing. This makes a huge difference and really helps you achieve that silky texture with the butter evenly distributed.
The potatoes need lots of salt! Just like with pasta, I salt the water when boiling the potatoes. After mashing, I continue to taste and season them until they are just right.
If you have leftover potatoes…
Make mashed potato pancakes! This was a speciality of my mom’s when I was growing up. She made the absolute BEST!! This irish cheddar version is extra delicious too.
I also love to make mashed potato waffles. These are an indulgent treat after thanksgiving.
Now since we’re talking about the Thanksgiving classics, I obviously wanted to share our favorite traditional plain mashed potato recipe with you.
However! Given my potato love that I mentioned about, I have certainly made my fair share of trashed up mashed potato recipes in the pasta.
My favorite non-traditional version are these buttermilk bacon blue mashed potatoes . I also love these goat cheese mashed potatoes , and of course, brown butter mashed potatoes .
48 Mashed Potato Recipes Your Family Will Love
This Thanksgiving, make sure everyone's favorite side dish really sings.
When it comes to best Thanksgiving recipes, you have to admit that it's hard to find a side dish more popular (or delicious) than mashed potatoes. But all too often it doesn't turn out quite as well as you want. The potatoes end up gummy, lumpy, undercooked, or somehow too bland. Not to worry! Here, we have the ultimate mashed potato recipe. Whether you love them fluffy, creamy, or with just enough lumps so everyone knows they're from scratch, this recipe is our never-fail go-to whenever we're whipping up a batch, whether for Thanksgiving or just to pair with your favorite meatloaf recipe on a weeknight.
But in case that's not enough, we've got plenty of other ideas for making mashed up spuds taste incredible. From super smart ingredient upgrades to cooking techniques that elevate or make things easier, we've assembled our favorite mashed potato recipes from our site and around the web.
Whether you're looking for a sweet potato recipe, one filled with garlic, or a cauliflower-based choice, we've got options for you. Creamy, buttery, and smooth, these dishes are the ultimate goes-with-anything side. It's no wonder we now enjoy garlic mashed potatoes year-round as a delicious, simple accompaniment to any meat-and-potatoes weeknight dinner. Here, we've got mouthwatering recipes and ideas for just about any home cook. Purists will appreciate our more traditional takes on the dish, while progressive mashed potato lovers&mdashthose who really want to think outside the box&mdashwill enjoy our more daring options: loaded leftover mashed potato balls and our Crock-Pot mashed potatoes recipe, to name just a few.