If you want to make the best mashed potatoes – potatoes that are rich, creamy and lump-free, this is the recipe for you! I’ll show you all of my tricks for getting the most perfect mashed potatoes every time.
The Secret to the Best Mashed Potato Recipes
Making the best mashed potatoes is not hard. In fact, it’s quite easy. There are only a few simple ingredients and the process isn’t complicated.
But, some people just seem to have a knack for making perfect mashed potatoes every single time. They’re not lumpy or gummy or runny. They’re perfectly light, fluffy and heavenly.
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There are a few secrets to getting the best results and this mashed potatoes recipe will ensure that yours turn out perfect every time. The trick is to use the right equipment and to add the right ingredients.
Choosing the Right Potatoes
The first step is choosing the best potatoes mashed potatoes. You want to choose a potato that has a high starch level. I’ve found that Russet potatoes are the best potato for this recipe.
Potatoes with more starch will turn into lighter, fluffier mashed potatoes. The really soak up the ingredients and turn into the creamiest mashed potatoes.
How to Make the Best Mashed Potatoes
The first step in making the best mashed potatoes is to peel
Next, cut the potatoes into small, even pieces. This will ensure that they all cook at the same rate. The smaller you cut the potatoes, the faster they will cook.
Once the potatoes are peeled and cut, immediately put them into cold water. This will prevent from oxidizing and getting a pinkish tint. I usually put them right into a large pot
To cook the potatoes, bring the potatoes and water to a full boil. Cook them until a fork inserted into the once of the potatoes comes out easily. Then it’s just a matter of draining and mashing.
Expert Tips for Making Perfect Mashed Potatoes
Here are a few more tips for getting perfect mashed potatoes:
- Add sour cream and half and half to your mashed potatoes to make them super creamy.
- Keep mashed potatoes warm until you’re ready to eat by placing a heat resistant bowl
on top of a pot of simmering water -similar to a double boiler.
- Instead of using a traditional potato masher
, use a potato ricer. This will ensure that your mashed potatoes are completely lump free. This is the one
I use, but it is a bit heavy. This one
is a lighter version that is great also.
What to Make With Leftovers
I always make extra mashed potatoes so I have some leftovers to use in other recipes. Here are some of my favorite ways to use the leftovers:
- Loaded Mashed Potato Casserole
- Leftover Thanksgiving Casserole
- Mashed Potato Pancakes
- American Pierogies
- Easy Shepherd’s Pie
Tools Used to Make This Recipe
Large pot
Potato Peeler
Potato Ricer:
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The Best Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes - peeled and cut into small pieces
- Water
- 1 teaspoon salt
- 1/4 cup butter
- 1/4 cup sour cream
- 2/3 cup half and half
- 1 teaspoon House Seasoning Blend
Instructions
- Put potatoes into a large pot filled with cold water.
- Add enough water to cover the potatoes.
- Add salt.
- Cover and bring to a boil; boil potatoes for about 15 minutes or until cooked through. You can tell if they're done by sticking a fork into one of the pieces. If it comes out easily, the potatoes are done.
- Drain the potatoes and mash the potatoes into a large bowl using a potato ricer.
- Stir in butter, half and half, sour cream and House Seasoning Blend. You can add more half and half to reach your desired consistency.
- Taste for seasoning and add more House Seasoning if desired.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Joanie says
You’re right, these are the best mashed potatoes. Thank you for a wonderful recipe and the tips. Everyone loved them them when I served them for Thanksgiving.
Tammy L says
I’ve not used a potato ricer before! 🙂 Does it take long to make mashed potatoes that way vs. using a hand mixer to beat them? 🙂
Also, would you mind adding a link back to Kitchen Tip Tuesdays? Thank you! 🙂
Tammy
itsakeeper says
Hi Tammy — I’ve found that it takes about the same time to use the ricer vs hand mixer. The benefit is that you will NEVER have a lump in your potatoes if you use the ricer. They turn out extremely creamy and smooth. I’ve used the ricer to make potatoes for 20+ people and it was any more cumbersome than try to do the job with a hand mixer.
I hope this helps!
Thanks for reading!
dawn says
i like that idea! i usually use my stand mixer…add sauteed butter and onions, a little salt, fat free cream, and fresh mozzarella. they never need gravy!
itsakeeper says
That sounds yummy! I’ve also used bottled alfredo sauce to make mine creamy and cheesy!
meg says
Rob loves mashed potatoes – what a cool gadget! We use garlic (pressed), milk, Gruyere Cheese and salt for ours – delish!
Danielle says
I have never tried a potato ricer, I use a potato masher for “smashed potatoes” and sometimes use a hand mixer when I add milk to make them smoother!