Who’s favorite side dish is mashed potatoes?! Me me me!! Belle Belle Belle!! We love mashed potatoes, the ultimate comfort food.
This is a simple but delicious recipe for mashed potatoes. I use it as a base for many variations. White or brown gravy. “Loaded” with shredded cheese, bacon crumbles and diced green onions. Sometimes I add chopped garlic and parsley. Or a 1/2 cup sour cream and fresh dill. Whatever the variation, they come out great every time because this is the BEST mashed potato recipe.
Start with 6-7 medium to large Russet Potatoes.
“Are you all ready to have a rockin’ mashed potato time?”
– Billy Corgan
Cut them in halves or thirds depending on the size of the potato. This will ensure they cook the same.
Next, place them in a large pot and cover with a couple inches of heavily salted water.
Once the water begins boiling, boil for 15-20 minutes. You can easily tell the potatoes are ready once they become “fork-tender”…. so…. poke them with a fork. The sides should flake off easily.
If you’ve come here looking for healthy recipes, we need to have a sit-down conversation about your expectations of me. I use sticks (yes, plural) of butter every. single. time. 😀
Everything is okay in moderation, right? Right!
In a large bowl melt the butter in the microwave (or on the stove) and then place the strained potatoes on top.
You can use a potato masher, or a hand mixer… or even a stand mixer if you choose! Begin mashing. I typically use my hand mixer.
Now add warmed milk (and heavy cream if using). Start by incorporating a little at a time until you have the consistency you want.
Then salt and pepper to taste. If you heavily salted the boiling water then it shouldn’t take much salt to get em the way you want.
Topped with pan-gravy…
Accompanied by fried pork chops, salad and garlic bread. 🙂
The Best Mashed Potatoes
- 6-7 large Russet Potatoes
- 2 sticks (1 cup) Unsalted Butter
- 1/2-1 cup milk
- 1/4 cup Heavy Cream (optional)
- 1/2 teaspoon Garlic Powder
- S&P to taste
Wash and peel the potatoes. Cut them so the pieces are equal in size. Boil in heavily salted water for 15-20 minutes or until they are fork tender. Strain.
In a large bowl mash the potatoes over 2 sticks of melted butter. Once the butter is fully incorporated, slowly start adding the milk and heavy cream mixing until you have the right consistency keeping in mind not to over mix. Stir in the garlic powder. Lastly, season with salt and pepper to your liking.
Makes 8-10 servings.