Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant's version but EASY and ready in 45 minutes!! The quintessential holiday side dish for Thanksgiving, Christmas, or a great family-friendly weeknight comfort food side dish!!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: best mashed potatoes, best potatoes for mashed potatoes, best way to reheat mashed potatoes, can you freeze mashed potatoes, easy mashed potato recipe, how long to boil potatoes for mashed potatoes, make ahead mashed potatoes, mashed potatoes from scratch
Servings: 12
Calories: 424kcal
Author: Averie Sunshine
Ingredients
5poundsRusset potatoespeeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet and half Yukon Gold potatoes)
1 ½cupsunsalted butter3 sticks or 24 tablespoons
1 ½cupshalf-and-halfwhole milk or heavy cream may be substituted*
2teaspoonskosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Instructions
Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.
Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.
Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.
While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.
When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don’t want or need in your final dish.
Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.
Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use this masher. For smoother use this smooth masher, and for ultra-smooth use this potato ricer.
Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper, but start with amounts called for and increase to your tastes. Serve immediately.
Potatoes will keep airtight in the fridge for up to 4 days.
Notes
*I prefer half-and-half, which is a half whole milk and half heavy creamy rather than all of one, or all of the other. However, suit your personal taste preferences. I have read of people using nondairy/vegan milk-substitutes in mashed potatoes however I have never personally tried although did write more about it in the "What Milk or Cream Is Best" section in the body of the blog post.