Nothing is better than a well-seasoned potato, whether fried, diced, sliced, or baked. We’re crushing ’em this time. And in addition to mashing them, we also stuff them full of mouthwatering ingredients to offer you what we proudly refer to as the Ultimate Mashed Potato.
The best-mashed potatoes recipe is opinionated, and everyone is free to have their view. But this recipe would be ideal if I’m in charge of making the potatoes for Thanksgiving. These mashed potatoes have excessive butter, milk, tang, and garlic (although you are welcome to add much more if you wish). They are thick and dense (not the whipped and ultra-light variety).
They offer not just one but two common varieties of potatoes (whose skins you are welcome to leave on or peel off). You can mash them as smooth or as coarse as you like. Oh, and if you have a packed menu and want to prepare them in advance, they’re also super simple to make and reheat in the microwave.
Here is the recipe for my all-time favorite mashed potatoes! These handmade mashed potatoes are usually a crowd favorite since they are delicious, quick to make, and rich and creamy.
Best Mashed Potatoes Recipe
Here is a list of the ingredients you will need to make this homemade mashed potatoes recipe before we get to the complete recipe at the bottom of this post:
Potatoes: As previously said, I love combining half Yukon gold potatoes with half Russets. You get the best of both worlds: starchy and waxy potatoes, which cook harmoniously together. However, if you’d rather, you’re free to use only one type of potato.
Garlic: When serving these to a large group, I prefer to add just a few cloves to give the dish a little garlic flavor. However, if I am cooking them for just myself, I might add up to a dozen cloves. I adore nice mashed potatoes with garlic.
Butter: I go all-out and want my mashed potatoes to taste deliciously buttery when I eat them. Since the other ingredients help to make them smooth and creamy, we don’t add as much butter as many recipes do. However, you are allowed to add more butter if you so choose. Use vegan butter if you follow a dairy-free and vegan diet.
Milk:- I always use whole cow’s milk for my mashed potatoes. However, if you’d like, you’re free to add more flavor by using heavy cream or half and half. Alternately, you might use raw plant-based milk or lighter milk.
Cream Cheese:- I always made my mashed potatoes with cream cheese when I was a kid, and I like the slight extra tanginess and creaminess it adds. For simple melting into the potatoes, make sure your cream cheese is at room temperature and chopped into 1-inch chunks.
We’ll season the potatoes with fine sea salt during the cooking process. (If you only have iodized table salt on hand, keep in mind that you will need to use a little less because its flavor is different and stronger.)
For some added color and freshness, I like to sprinkle on some chopped chives or green onions. In addition to a huge quantity of freshly crushed black pepper. However, feel free to add whatever else you desire!
1. Cut the potatoes:- Please feel free to either peel or leave the skins on your potatoes. (I always leave them on for the added flavor and nutrients.) Then, chop your potatoes into around an inch-thick chunks of uniform size. Once all the potatoes are prepared and chopped, move them to a sizable stockpot filled with cold water.
Pro tip:- You can chill the potatoes in cold water for up to 4 hours before boiling them if you prepare the components for a large meal ahead of time. To keep the water cool, add a few ice cubes.
2. Boil the Potatoes:- Ensure there is enough cold water in the pan once all of the potatoes have been cut so that the water line is about 1 inch above the potatoes. One tablespoon of salt and garlic is added to the water. After that, turn up the heat until the water begins to boil. Additionally, boil the potatoes for 10 to 12 minutes, or until a knife is barely met with resistance when put in the center of one. Drain all of the water with caution.
3. Prepare your melted butter mixture:- While the potatoes are boiling, warm the butter, milk, and two more tablespoons of sea salt in a microwave or a small skillet until the butter is barely melted. (You don’t want to boil the milk.) Save for later use by setting aside.
4. Pan-dry the potatoes- Refill the heated stockpot with the potatoes, then put it back on the hot burner while reducing the heat to low. To assist cook off some of the excess steam in the potatoes, grip the stockpot’s handles with two oven mitts and gently shake it on the stove for approximately a minute. Then turn off the heat completely and remove the stockpot.
5. Mashed the potatoes:- The potatoes should be mashed to the consistency you choose using your favorite masher (see above).
6. Stir everything together:- Once the potatoes have absorbed the liquid, pour the remaining half of the melted butter mixture over them and stir it with a wooden spoon or spatula. Continue by using the remaining butter. Then once more, with cream cheese. To avoid creating gummy potatoes, only blend each item until it is just integrated.
7. Taste and Season:– Add additional salt (and black pepper, if you prefer) to taste one last time.
8. Serve hot:- Serve hot, garnished with whatever other toppings you prefer, and enjoy!
What Constitutes a Successful Mashed Potato Recipe?
The Best Mashed Potatoes of Your Life: 7 Tips
1. Put Yukon Gold potatoes to use. They make the greatest mashed potatoes.
2. Large-pieced potatoes should be boiled.
3. Keep the potatoes warm.
4. Add Fat in First.
5. Taste continuously.
6. Add Your Liquid Slowly, Not All at Once.
7. Infuse Aromatics Into Your Fat.
The Ideal Liquid for Mashed Potatoes
Choose cream or half-and-half instead of whole milk.
Mashed potatoes are made creamy and delectable, thanks to liquid dairy. This Thanksgiving, treat yourself a bit with half-and-half or a lot by using cream. The finished dish will be grateful.
Are Mashed Potatoes Freezable?
It is possible to store mashed potatoes in the freezer for up to one month in individual or group servings. They can be defrosted in the refrigerator overnight, or you can reheat them directly from the freezer in a slow cooker, on the stove, or in the oven.
How to Store and Reheat Mashed Potatoes?
It’s good news that there are a few different methods to prepare this recipe in advance and reheat it without compromising the texture if you’re interested in make-ahead mashed potatoes. If you’d like to:
1. Soak the uncooked potatoes:- raw potatoes can be prepared in advance and kept for up to 4 hours in a stockpot (or sizable dish) of cold water. To keep the water cool, either keep this in the refrigerator or simply add a few ice cubes every few hours.
2. Make ahead and refrigerate, then rewarm:- If you are making your mashed potatoes in advance, transfer them to a big bowl and cover with plastic wrap or an airtight lid (allowing at least an inch of space between the surface of the potatoes and the wrap/lid). Then, reheat the potatoes as needed. Keep in the fridge for up to 4 days. Then you have two options for reheating the potatoes:
Microwave:– Portion the potatoes onto a microwave-safe dish, poke a few holes in the plastic wrap, and microwave on 75% power until heated, stirring every 3 to 4 minutes.
Crock Pot:- Place the potatoes in the slow cooker and simmer, covered, for 1 hour on “high” until heated through.
Instant Pot:- Potatoes should be added to a pressure cooker and heated on the “warm” setting for an hour while covered.
Oven:- In a sizable stockpot, add the potatoes and heat at 350°F for 30 minutes, covered, or until heated.
Why do Mashed Potatoes from Restaurants Taste So Much Better?
They certainly do not! When potatoes are prepared at restaurants, they are prepared in advance by boiling and mashing just the potato. Then just before they are served, it is mixed into boiling cream (or milk, or even broth, or any combination thereof) to reheat it and make it nice and creamy. Restaurants prepare the potatoes in advance by boiling and mashing just the potato.
How does Gordon Ramsay’s Potatoes Taste?
Boil potatoes for 30 minutes and then set them aside to create Gordon Ramsay’s mashed potatoes. Next, saute garlic in melted butter in a pan. Stir for a minute after adding milk to the pan. Then, combine the potatoes with the warmed milk, chives, salt, and pepper, and mash them until smooth.
The Ultimate Mashed Potato recipe includes excessive butter, milk, tang, and garlic. The mashed potatoes are thick and dense (not the whipped and ultra-light variety). You can mash them as smooth or as coarse as you like. They’re also super simple to make and reheat in the microwave. Boil the potatoes for 10 to 12 minutes, or until a knife is barely met with resistance when put in the center of one. Sprinkle on some chopped chives or green onions and freshly crushed black pepper.
We’ll season the potatoes with fine sea salt during the cooking process. Mashed potatoes are made creamy and delectable, thanks to liquid dairy. This Thanksgiving, treat yourself a bit with half-and-half or a lot by using cream. There are a few different ways to prepare the recipe in advance and reheat it for make-ahead mashed potatoes. Microwave the potatoes until heated, stirring every 3 to 4 minutes.