Who loves mashed potatoes as much as I do?! Great, because I have found the perfect recipe for creamy buttery mashed potatoes.
I recently stumbled upon Natasha’s blog at natashaskitchen.com and found her delicious recipe for Creamy Mashed Potatoes. In this recipe the key to making your potatoes super creamy is by whisking the potatoes with a mixer. However, if you’re like me and also love chunky mashed potatoes then use a potato masher and lightly mash your potatoes. Sometimes when I make chunky mashed potatoes, I like to keep the skins on the potatoes like they do in restaurants.
Mashed potatoes are an easy side dish that goes perfectly with pot roast, hamburger steak, meatloaf, roast chicken, and smothered pork chops…just to name a few. They also make the perfect side dish for any holiday meal whether it be a baked turkey, fried turkey, prime rib roast, or honey baked ham.
Mashed potatoes can be prepared ahead of time and then placed in a slow cooker set at low heat to keep them warm until ready to serve. This little trick makes it super convenient to focus on preparing the rest of the meal without your potatoes getting cold. Reheating leftover mashed potatoes is pretty easy as well. They can either be placed into a warm oven for 30-40 minutes (stir in a little bit of warm milk if needed), or for a faster reheat time you can reheat them in the microwave.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 4 lbs. russet potatoes, peeled & cut in half (if very large)
- 1 ¼ cups milk, warm
- 2 sticks unsalted butter, at room temperature (not melted)
- 1 ½ tsp. salt
- ½ tsp. pepper
Instructions:
1. Place potatoes in a large pot and cover potatoes with cold water.
2. Bring to a boil and then cook partially covered for 20-25 minutes (depending on the size of your potatoes), until easily pierced with a knife.
3. Drain well and transfer to the bowl of your stand mixer.
4. Mash the potatoes lightly with the whisk attachment by hand to break them up.
5. Fit the mixer with the whisk attachment, turn the mixer on low speed, and slowly drizzle in the warm milk.
6. With the mixer on low speed, add the softened butter 1 tbsp. at a time, waiting a few seconds between each addition. The potatoes will be whipped and fluffy.
7. Finally add salt and pepper and serve. Enjoy!
A Dash of Mel
Creamy Mashed Potatoes
The key to making creamy mashed potatoes is by whisking the potatoes with a mixer. Warm milk and lots of butter are the key ingredients that make these potatoes so creamy and buttery. Recipe adapted from natashaskitchen.com.
- large pot
- mixer with whisk attachment
- 4 lbs. russet potatoes (peeled & cut in half (if very large))
- 1 ¼ cups milk (warm)
- 2 sticks unsalted butter (at room temperature (not melted))
- 1 ½ tsp. salt
- ½ tsp. pepper
Place potatoes in a large pot and cover potatoes with cold water.
Bring to a boil and then cook partially covered for 20-25 minutes (depending on the size of your potatoes), until easily pierced with a knife.
Drain well and transfer to the bowl of your stand mixer.
Mash the potatoes lightly with the whisk attachment by hand to break them up.
Fit the mixer with the whisk attachment, turn the mixer on low speed, and slowly drizzle in the warm milk.
With the mixer on low speed, add the softened butter 1 tbsp. at a time, waiting a few seconds between each addition. The potatoes will be whipped and fluffy.
Finally add salt and pepper and serve. Enjoy!
- To make chunky mashed potatoes, use a potato masher to lightly mash the potatoes and softened butter.
- Mashed potatoes can be prepared ahead of time and then placed in the slow cooker set at low heat to keep them warm until ready to serve.
- To reheat, place into a warm oven for 30-40 minutes (stir in a little bit of warm milk if needed), or for a faster reheat time you can reheat them in the microwave.
