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Creamy mashed potatoes in a white plate
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How to make the best Mashed Potatoes

Course Dinner
Cuisine American
Keyword best mashed potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Author Chichi Uguru

Ingredients

For Potatoes

  • 2 ½ lbs Yukon gold or Russet Potatoes (peeled or unpeeled, then cut in quarters)
  • 2 Tbsp Salt (for cooking)

Flavoring

  • 4 Tbsp Butter (room tempor melted)
  • ¾ cup milk or cream (warmed)
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp onion powder (optional)

Toppings and garnish

  • butter
  • chopped chives or parsley (preferably fresh)

Instructions

  • Put quartered potatoes in a pot, add enough cold water to cover the potatoes, add ½ teaspoon of salt and bring to boil.
  • Boil till fork tender about 15 mins
  • Drain completely with a colander and return to pot.
  • Add butter, half of the milk and other flavorings to the potatoes and mash. Add the rest of the mikand more to loosen up the consistensy if you like. Try not to overwork the mash.
  • Transfer to serving bowl, make some swirls with your spoon if you like, then top with melted butter and chopped parsley.

Notes

  1. Boil potatoes starting with cold water
  2. Try not to overwork the potatoes so they don't become gluey
  3. The best way to mash potatoes is by hand because using a hand mixer, immersion blender can overwork the potatoes and release starch increasing the chances of making the potatoes gluey. 
  4. The only time i use a blender or hand mixer is when i make mashed potatoes without peeling the skin of the potatoes