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40 min
|
easy
|
clean eating,
gluten-free,
low-FODMAP,
vegetarian
These creamy mashed potatoes are rich, buttery, and velvety smooth, just like the kind you crave at a steakhouse.
They are perfect for holiday dinners, Sunday roasts, or any cozy weeknight meal that needs a comforting side.
Using Yukon Gold potatoes gives them a naturally buttery flavor and gorgeous golden color, with no fuss and simple ingredients.
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Peel the Yukon Gold potatoes and cut them into even 1 1/2 inch chunks.
Rinse the chunks under cold water to remove excess surface starch.
Place the potato chunks in a large pot and cover with cold water by about one inch.
Stir in the tablespoon of salt to season the water generously.
Bring the pot to a gentle boil over medium-high heat.
Reduce the heat to maintain a steady simmer, not a hard rolling boil.
Cook until the potatoes are very tender and easily pierced with a fork, about 15 to 20 minutes.
Drain the potatoes well in a colander, shaking off excess water.
Return the potatoes to the hot pot and set over low heat.
Cook for one to two minutes, stirring often, to let excess moisture steam off.
Meanwhile, add the butter and the milk to a small saucepan.
Warm over low heat until the butter is melted and the mixture is steamy, not boiling.
Remove the pot of dried potatoes from the heat.
Pour in about half of the warm milk and butter mixture.
Mash the potatoes with a potato masher until mostly smooth and fluffy.
Add more of the warm mixture, a little at a time, until you reach your desired consistency.
If you like a looser mash, stir in a little extra warm milk at the end.
Season with the remaining salt and the black pepper, then mash to combine.
Taste the mashed potatoes and adjust salt and pepper if needed.
Transfer to a warm serving bowl and top with a few extra butter cubes if you like.
| Energy | 403 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 24 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These creamy mashed potatoes make a classic pairing with roast chicken, meatloaf, or your favorite holiday main.
For extra indulgence, swirl in roasted garlic or shredded cheddar right before serving for deeper flavor and richness.
A sprinkle of chopped chives or parsley on top adds fresh color and a gentle oniony lift.
These main dishes are a great match for this recipe.
Post your review and pictures below! ⬇︎ Thanks for your review!
Belinda, San Jose: This is a really good mashed potato recipe. I don't usually like really creamy potatoes. Sometimes I make them and instead of serving them plain I put gravy on top and have them with roast chicken. Very good, try it!
: Glad you enjoyed them with gravy and roast chicken.
Ian: Never thought I'd mess this up, but the first time the mash turned out gluey. Second time: shorter mix, came out perfect!
: Glad the second batch worked, Ian! For gluey mash, mix as little as possible and mash hot potatoes.
patty_cooks, Miami: I am definitely in the minority here. I really, really disliked this recipe. I made it exactly as stated using Yukon Golds and warming the milk and butter like it says. It was so bland I added a LOT more salt and pepper and it still just tasted like plain potatoes. It was so greasy I cut back on the butter the next time and it was still kinda heavy. I gave up and served it with a bunch of gravy on top. Very little of it was eaten. It continued to get thicker with standing and looked less and less appetizing.
: Sorry this didn’t work for you. Try salting the cooking water more and adding warmed milk gradually; butter can taste greasy if excess. If it thickens, stir in a splash of hot milk before serving.
themealsqueen, New York: Sounds good, warming the milk & butter sounds interesting, might have to give this a try. We have made mashed potatos for years & you would be very hard pressed to tell the difference between this & the real creamy resturant kind.
: Warming milk and butter really helps, hope you enjoy it!
Cheryl Ross, Houston: excellent recipe!
: So glad it worked well for you, Cheryl!
Richard, Newark, NJ: Our favorite mashed potato recipe!
: Glad it’s a favorite, Richard!
Kathryn, Atlanta: To make this a "one pot" versus two pots, I warmed the milk and butter right in the same pot after I drained the potatoes, then added the potatoes back in. I can keep it on low and mash as I go. instead of dirtying a little saucepan.I've made it a couple times since then, and we've liked it. We like a little more pepper (or even a tiny bit of garlic) to cut down on the plain butter taste, so I did add that, in the extra seasonings. I also used a touch less butter ever so slightly (personal preference, not the recipe's fault).To make the potatoes the star, we do a simple roast chicken on these cold nights, using these potatoes, some gravy, and whatever veg is around (green beans, peas, or carrots are all okay, too) Thanks for sharing this recipe. Sorry I did make the changes, so it isn't really the original, but, I hate doing dishes, so, I try to keep it simple whenever possible.
: Smart move warming the milk and butter in the same pot after draining; that’s exactly what I do when I want fewer dishes, and the gentle heat helps everything blend smoothly. Extra pepper (and a little garlic) is a great way to balance the richness, and slightly dialing back the butter is totally fine if you still like the texture.
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