Best Mashed Potatoes Recipe
A complete cook's guide to mashed potatoes — covering the style debate, the right potato for each result, the tools worth using and the ones to avoid, and the three technique rules that separate silky from gluey.
Servings: 8
Calories: 129kcal
Ingredients
- 2 pounds potatoes either starchy - waxy or a mix of both
- 1 teaspoon salt
- 7 tablespoons unsalted butter
- 1 cup half and half
- freshly ground black or white pepper - to taste
Instructions
Prep the Potatoes
- Peel and cut into even chunks.
This ensures they cook evenly and prevents mushy edges with firm centers..
Start in Cold Water
- Place potatoes in a pot and cover with cold, salted water.
Starting cold helps them cook evenly from the inside out.
Boil Gently
- Bring to a simmer, not a rolling boil. Cook until fork-tender, about 15–20 minutes.
Drain & Dry
- Drain well, then return to the pot over low heat for 1–2 minutes.
This removes excess moisture and improves texture.
Mash While Hot
- Use a potato masher or ricer. Mash just until smooth. Stop early to avoid overworking.
Add Warm Butter First
- Stir in warm butter before adding liquid. Fat coats the starch and improves texture.
Add Warm Cream or Milk
- Pour in gradually while stirring gently. Adjust to your desired consistency.
Season & Taste
- Add salt and pepper. Taste and adjust. This is where good becomes great.
Serve Immediately
- Mashed potatoes are best hot, creamy, and fresh.
Nutrition
Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 315mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.02mg