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Creamy Mashed Potatoes
The secret to the fluffiest side dish is warming the milk before blending it into the hot potatoes. This simple step prevents the starches from seizing, keeping the texture incredibly light and airy. Using all-purpose potatoes gives you the right balance of starch and moisture for a smooth, buttery finish. Whether you're serving roasted meats or a holiday centerpiece, these classic mashed potatoes won't disappoint.
Equipment
- Saucepan
- Stovetop
Ingredients
- 3 pounds all-purpose potatoes (9 medium), peeled and cut into 1-inch pieces
- 4 tablespoons butter or margarine, cut into pieces
- 1½ teaspoons salt
- 1 cup milk,warmed
Instructions
- 1Place the peeled and cut potatoes in a 4-quart saucepan and add enough water to submerge them completely. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the pan and cook for about 15 minutes until the potatoes are completely tender. Drain the water thoroughly.
- 2Return the drained potatoes to the warm saucepan to evaporate any remaining surface moisture. Add the butter and salt, mashing the mixture together. Slowly pour in the warm milk while continuing to mash until the potatoes reach a smooth, uniform consistency.
Notes
- Technique: For an exceptionally smooth texture, pass the cooked potatoes through a ricer or food mill before adding the butter and milk.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently on the stove with an extra splash of milk to restore the creamy texture.
Recipe Details
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