Thick Brush Stroke

Perfecting Creamy Mashed Potatoes at Home

Tap
Tap

Potato Selection

Choose starchy potatoes like Russets or Yukon Golds for the fluffiest texture when mashed.

Proper Peeling and Cutting

Peel the potatoes and cut them into evenly sized chunks to ensure even cooking.

Boiling Method

Place potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer until tender (about 15-20 minutes).

Drain and Dry

Drain potatoes well and let them sit in the colander for a few minutes to evaporate excess moisture.

Warming Dairy

Heat milk or cream gently in a saucepan until warm, not boiling, to prevent curdling.

Mashing Technique

Use a potato masher, ricer, or electric mixer to mash potatoes to desired consistency, avoiding over-mixing.

Adding Butter

Incorporate softened butter into warm potatoes for a creamy texture and rich flavor.

Creamy Texture

Gradually add warmed milk or cream to achieve desired creaminess, stirring gently.

Seasoning

Season with salt and pepper to taste, adding garlic powder or herbs like chives for extra flavor.

Serving

Serve immediately as a comforting side dish, garnished with parsley or a pat of butter.