The Perfect Mashed Potatoes

The Perfect Mashed Potatoes is easier to make than you think. It is a classic comfort food, and a beloved side dish to many main courses. Whether served at a festive holiday dinner or as a simple weeknight accompaniment, their warm, homey flavor makes them a beloved favorite across many tables, including mine. 🙂

Mashed Potatoes Ingredients

• 800 g Potatoes, cut them in smaller pieces of the same size (remove the skin)
• 1 teaspoon Salt (add to the water while cooking the potatoes)
• 3 Tablespoons Unsalted Butter
• ¾ cup Milk
• ½ teaspoon Black pepper
• ½ teaspoon Salt

How to Make the Perfect Mashed Potatoes

1. Add the cubed, skinless potatoes to a pot. Add enough water (cold water, not boiling) to cover all the potatoes entirely. Add 1 teaspoon of salt to the water. Set the pot on high heat until the water starts to boil and then reduce it to medium-low heat.
2. After the water is boiling, cook the potatoes for 10-15 minutes or until they are very tender. Don’t overcook it. You can test it by putting a fork inside it. Drain the potatoes well to remove all excess moisture.
3. Mash them either with a fork, or a mash potato tool. Do not use a blender or food processor for this, otherwise their consistency will turn into gooey.
4. In the same pot you used to cook the potatoes, add all the ingredients and stir it for around 2 minutes on low heat. Adjust the salt or pepper per your taste.

Recipe Tips

1. Start by choosing the right potatoes (starchy types like Russet or Yukon Golds – or a mix of both)
2. Make sure to remove the skin of the potatoes. It makes it a creamier mashed potatoes
3. Cut into even pieces as much as possible, so they will be evenly cooked
4. Add the potatoes to a pot with cold salted water, to make sure that they cook evenly. When you add boiling water, the outer part of the potatoes will cook much faster than the inside. At the end, the outer part can become overcooked while the center undercooked, impacting the quality of the mashed potatoes
5. Make sure to drain the potatoes well before smashing. Remove every excess water. Also, live it for a minute or 2 for the remainder water to evaporate.
6. Mash the potato by hand and do not use any food processor or blender. They turn out very gluey and there is nothing you can do to fix that.