Creamy Mashed Potatoes
These creamy mashed potatoes are a great side dish for just about anything. Easy to make and great plain or with gravy.
Equipment
- 1 large pot or dutch oven
- 1 potato masher or ricer
- Colander
Ingredients
- 6 medium Russet potatoes, or 2 lbs (Yukon gold are also a good choice)
- 1/2 cup whole or 2% milk, warmed up in microwave (if you want a richer flavor you can also use heavy cream or half and half)
- 3 tbsp unsalted butter, chopped up to mix into potatoes (more melted butter to drizzle over the top as needed or desired) I used about 6 tbsp butter total.
- 1/4 tsp salt or Lawry's seasoning salt (add more to taste as needed)
- 1/8 tsp fresh cracked pepper (to taste)
- 1 tsp dried parsley (or finely chopped fresh parsley)
Instructions
- Peel and rinse your potatoes in cold water. Take the eyes and knots out of the potato with the end of the potato peeler or the end of a spoon.
- Place the potatoes in a large dutch oven pot and cover them with cold, salted water. Bring the potatoes to a boil and cook them until they pierce easily with a fork. I cooked mine for about 20 minutes. Lower the heat if needed so the pot doesn't boil over. Do not overcook the potatoes.
- Drain the potatoes in a colander and then return them to the pot. Let them sit for a minute or two so the water is evaporated from them. You can give them a little shake to help remove the water from the potatoes.
- Mash the potatoes up with a potato masher or potato ricer. Add the milk gradually until they are the desired texture. Stir in salt and pepper and other desired seasonings. If needed you can add more milk a teaspoon at a time if they are too thick. If you decide to use a hand mixer be careful not to overmix them. Start out slowly with the whisk attachment and only mix until they are creamy. Using a mixer can make the potatoes gluey. Don't use a blender!
- Add the chopped chunks of butter and let it melt into your potatoes. Carefully fold the butter in being careful not to overmix. Add any optional add ons and fold carefully into your potatoes (green onions, bacon bits, cheese, etc.)
- Transfer potatoes to a serving bowl, drizzle with more butter and sprinkle dried parsley over the top.
- Notes: *If you need to keep the potatoes warm until ready to serve, place in an oven proof container, cover them with tinfoil and place them into a warm oven. You can also place them in a slow cooker on the warm setting to keep them warm. *Optional additions to mashed potatoes: Fold in a little cream cheese, crushed garlic, chopped bacon bits, grated cheese, or chopped chives or green onions. *Mashed potatoes can be kept for up to 4 days in the refrigerator in a covered container. They are best reheated in the microwave. Mash them up a little to cut down on heating time. Add milk and butter as needed. *The mashed potatoes may be frozen in a freezer safe container for 4 weeks. Unthaw them in the refrigerator and microwave to heat. You may need to add a little milk and butter when reheating the potatoes.
Nutrition
Calories: 222kcal
Tried this recipe?Let us know how it was!