You want to serve up a steaming bowl of creamy, fluffy, buttery mashed potatoes... And I have all the tips and secrets for you to make it happen.
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Homemade Mashed Potatoes

You want to serve up a steaming bowl of creamy, fluffy, buttery mashed potatoes... And I have all the tips and secrets for you to make it happen:
Course Side Dish
Cuisine American, British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Author Nora Rusev

Ingredients

  • 2 pounds floury potatoes like Russet or Yukon Gold, peeled and cut into chunks
  • 1 1/4 cups whole milk please do not skimp on the fat content here - more fat equals more velvety creaminess
  • 2 tablespoons butter
  • 1/8 - 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt plus more for cooking the potatoes

Instructions

  • Cook the potatoes: Fill a comfortably large pot with cold water. Place the potatoes into the cold water, then bring to a boil. Salt very generously and reduce the heat to a simmer. Cook until the potatoes are soft, about 10 minutes. Drain very well.
  • Release all steam: The easiest way is to place the potatoes over very low heat for 30 seconds, shaking the pot every so often. Allow them to get really dry, but don't burn them! Alternatively, just let them sit in the colander for 2 minutes. Do not cool them for any longer than that.
  • Cream: Place about HALF the milk, all the butter and all the seasoning into the pot with the potatoes. Using your handheld mixer, whisk them up until creamy. Add more milk if they seem dry, but be careful: Adding too much milk will turn your creamy mashed potatoes into a gloopy, runny mess!
  • Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.

Notes

For extra credit, use milk that is piping hot. It will be less likely to affect the potato starch, hence reducing the likelihood of gloopy mash. But I've never had any concerns when I used cold milk and I'm usually short on time - so I don't bother. My husband on the other hand would never dare to make mash with cold milk - up to you to decide what you do!