Well hello there, Best Mashed Potatoes Recipe. I’m glad you popped by just in time for Thanksgiving!!
At my house, mashed potatoes are revered as the utmost of decadent comfort foods.
Because they are so rich, I don’t make them often. So when I do, I take careful precaution to make sure my mashed potatoes are just right.
I’m sure we’ve all had the experience of sitting down to a highly anticipated meal with a heaping portion of mashed potatoes, only to find them gummy and lackluster.
What a waste of potatoes and butter!
So today I want to share my very Best Mashed Potatoes Recipe, along with some tips so that you too can make perfect buttery fluffy mashed potatoes every time.
Step 1: Use the right kind of potatoes. I suggest going with a starchy buttery-flavored potato like Yukon Golds. Using potatoes with less starch will create less fluffy mashed potatoes.
Step 2: Peel and dunk. Once you’ve peeled your potatoes, don’t let them sit out on the counter and brown. Immediately place them in water so they don’t oxidate.
Step 3: Use cold water. Placing the potatoes in hot water creates uneven cooking. Even though it might take a few minutes longer to boil, start cold.
Step 4: Infuse flavor. Adding salt and garlic while the potatoes are cooking is a great way to get flavor down deep into the potatoes. Toss it in the pot when you turn on the burner.
Step 5: Don’t over-cook the potatoes. The moment a butter knife slices easily through a potato chunk, remove the pot from the heat and drain. You don’t want the potatoes to absorb too much water.
Step 6: Don’t over-mash the potatoes. The starch in the potatoes is a good thing, but will cause the potatoes to turn gummy if you mash them to death. Before adding anything to the potatoes, mash them well with a potato masher, a ricer (for the smoothest mashed potatoes,) or by beating them in an electric mixer. The moment they are smooth… STOP MASHING. If using a mixer, be extra careful about over-mixing!
Step 7: Add warm ingredients. Don’t add cold butter, cream, or cheese to the mashed potatoes. They mix in best when they are warm or at least room temperature. I like to warm the cream and butter prior to pouring them into the potatoes for a nice smooth finish.
Step 8: Get cheesy. You don’t have to add cheese to mashed potatoes, but why wouldn’t you?! Cheese offers so much flavor and richness to mashed potatoes. Plus, if you decide to bake them, it offers extra lift!
Step 9: Season at the end. You added salt to the water at the beginning of the mashed potato process, but don’t forget to taste and season them again with salt and pepper.
Step 10: To bake or not to bake, that is the question. If you have time, always bake. There are certainly days that I make killer mashed potatoes, then find myself in a pinch and decide not to bake them. Yet for the lightest fluffiest best mashed potatoes recipe… Add cheese and bake so that the potatoes puff up and form a crispy top. #Heaven
It also helps if you have amazing cookware to cook them in, like this nonstick, safe, and earth-friendly vessel from Swiss Diamond Cookware.
I am crazy (like loony tunes) over this cookware, guys. It’s sealed with a special coating made with real diamond dust so that it is completely non-porous. No pores, means no sticking.
The best mashed potatoes recipe just slides right out. Plus Swiss Diamond Cookware is oven-safe!
Best Mashed Potatoes Recipe
Yield: 8+ servings
Prep Time:20 minutes
Cook Time:30 minutes
- 5 pounds Yukon Gold Potatoes
- 4 cloves garlic, minced
- 1 cup unsalted butter (2 sticks)
- 1 cup half & half
- 2 cups shredded fontina cheese + 1/2 cup if baking
- Salt and pepper
- Chopped chive for garnish
- Set out the cold ingredients to bring to room temperature. Peel the potatoes and cut into 1 inch cubes. Place the potato cubes and minced garlic in a large Swiss Diamond Stockpot, then cover with cold water. Add 1 tablespoon salt to the water and bring the water to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
- Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
- Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake.
- Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large Swiss Diamond Saute Pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.
Yield: 8+ servings, Serving Size: 8
- Amount Per Serving:
- Calories: 405 Calories
- Total Fat: 32.7g
- Saturated Fat: 20.8g
- Cholesterol: 92mg
- Sodium: 347mg
- Carbohydrates: 20.8g
- Fiber: 1.5g
- Sugar: 0.8g
- Protein: 7.4g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are our own.