This is a creamy comfort side dish. Creamy, fluffy mashed potatoes.
What’s not to love about mashed potatoes? Especially creamy, fluffy mashed potatoes. Here is a quick and easy recipe that may find its way to your dinner table sooner than later. It. is. DELICIOUS! I love mashed potatoes. They pair with so many things – roasted turkey, salmon (try our Easy Under 20 Minute Baked Salmon and our Easy Pan-Seared Salmon with Lemon Garlic Sauce), roasted chicken, and so much more.
Potatoes: If you’re trying to decide what type of potatoes* to use, Russet and Yukon are good options. You can even use both.
Milk: I use whole milk. Feel free to use heavy cream or half and half for a richer mashed potato if you choose.
Butter: I used salted butter in this recipe. You most certainly can use unsalted butter. You can also use plant butter for dairy-free mashed potatoes.
Salt: I used coarse Kosher salt. Feel free to use whatever salt you choose.
2lbsYukon gold potatoes (Russet potatoes is a good option as well)after being peeled and cut
1 c plus 3 tbspwarm milk
3tbsp softened butter (feel free to add a little more butter if you choose)I used salted butter
season to taste with kosher saltor any salt you choose
Instructions
Cut your potatoes into chunks. About 1-inch chunks are good. Whatever size chunks they are, just make sure they are all about the same size for even cooking.
Wash the starch off of them before putting them in a pot of water, just enough to cover them to receive an even boil. Salt the water.
When the potatoes are fork tender, drain the water off and transfer the potatoes back into the pot to make sure all the moisture is off. Now transfer the potatoes into a bowl.
Smash the potatoes with a potato masher until they are nice and fluffy. You can use a mixer. Just don't overmix. Sticky is not the texture we're looking for. Lol.
Add in the remainder of the ingredients and stir until all the ingredients are evenly distributed. Stir just enough.
Enjoy!
Notes
*The less milk the fluffier. The more milk the creamier. You can find the balance that works for you. Heavy cream and half and half are options as well for richer mashed potatoes.*You will have to adjust your salt level based on how much salt was added to the potatoes before they started to boil and how little or how much milk you added.*Russet potatoes and Yukon gold potatoes are good options because they are higher in starch. Waxy potatoes can be used; however, they can lead to a sticky mashed potato texture if overmixed. *Using a potato ricer is a good idea also like this.
