I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.
Yukon Golds Make the Best Mashed Potatoes
Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds. They’re a little more expensive than Russets, but worth it! They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.
Tips for the Best Mashed Potatoes
Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever:
Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
Warm the butter and cream: This might seem like a fussy step, but it’s worth it. Warm butter and cream will blend more easily into the warm potatoes, making them creamier and softer.Use a potato masher: If your potatoes are cooked properly and the butter and cream are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher. Avoid using a blender or food processor; this can make your potatoes gluey.
Can You Reheat Mashed Potatoes?
Yes! You can even make ahead and freeze mashed potatoes. Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well. Our favorite way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving. You can also put them in a slow cooker (a couple hours on low), or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.
More Mashed Potato Recipes
Slow Cooker Mashed Potatoes Instant Pot Garlic Mashed Potatoes Bourbon Mashed Sweet Potatoes Mashed Potatoes with Brown Butter, Goat Cheese, and Sage Duchess Potatoes
This recipe is easily doubled. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste. Did you love this recipe? Give us some stars below!
