Description
This creamy and delicious mashed potatoes recipe is the ultimate comfort food side dish perfect for any dinner. Using gold potatoes boiled in salted water or chicken broth, combined with butter, warm milk or half and half, and optional add-ins like sour cream and parmesan cheese, these mashed potatoes achieve a smooth, rich texture and savory flavor that pairs beautifully with a variety of main courses.
Ingredients
Scale
Main Ingredients
- 3 lbs gold potatoes (may substitute russet)
- water or chicken broth for boiling (enough to cover potatoes by at least ½ inch)
- ½ cup salted butter (113 g)
- 1 cup whole milk or half and half (236 ml)
- ½ teaspoon table salt or fine sea salt, plus more for boiling and to taste
- ⅛ teaspoon freshly cracked black pepper, plus more to taste
Optional Add-ins
- ¼ to ⅓ cup full-fat sour cream (60 g)
- ½ cup freshly shredded parmesan cheese (50 g)
Instructions
- Prepare Butter: Cut ½ cup salted butter into 8 pieces and set it out at room temperature to soften while preparing the potatoes.
- Prep Potatoes: Peel potatoes if desired and cut into 1 ½ inch (4 cm) chunks. Rinse them under cold water for 1 minute in a colander.
- Boil Potatoes: Place potatoes in a large pot with cool water or chicken broth, ensuring potatoes are covered by at least ½ inch liquid and pot is no more than ⅔ full. Generously salt the water and bring to a boil over high heat, stirring occasionally.
- Heat Milk: While potatoes cook, gently warm 1 cup whole milk or half and half in a microwave-safe dish or small saucepan over medium-low heat.
- Cook Potatoes: Boil potatoes until tender and easily pierced with a fork, about 10 minutes.
- Drain and Steam Off Excess Water: Drain potatoes thoroughly and return them to the pot. Let them sit for about 2 minutes, stirring occasionally to let steam evaporate excess moisture, preventing watery or grainy texture.
- Mash Potatoes: Use a potato masher or ricer to mash the potatoes until smooth and creamy.
- Add Butter: Ensure butter is softened; if not, soften briefly in microwave. Scatter butter pieces over mashed potatoes and stir until fully melted and incorporated.
- Add Warm Milk and Seasoning: Slowly drizzle warm milk over potatoes, add salt and pepper, and stir to combine.
- Incorporate Optional Add-ins: If using, stir in sour cream and shredded parmesan cheese until fully combined for extra richness and flavor.
- Serve: Serve mashed potatoes warm as a comforting side dish.
Notes
- Milk Substitute: Whole milk is standard, but half and half yields a richer, creamier texture. Plant-based milks can be used as an alternative.
- Boiling Liquid: Water works well, but boiling potatoes in chicken broth adds a savory depth and richness.
- Add-ins: Sour cream and parmesan cheese boost flavor and creaminess; cheddar cheese can substitute parmesan for variation.
- Storage: Keep mashed potatoes in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on stovetop over low heat with a splash of milk, stirring to restore creamy texture; add butter before serving if desired.
- Freezing: Cool completely, freeze up to 5 months. Thaw overnight in fridge then reheat gently with milk or cream.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
