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How to Make Creamy Mashed Potatoes
Learn how to make mashed potatoes that come out perfectly creamy every time! Easy tips and tricks for homemade comfort food at its best.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Calories
151
kcal
Author
Linda Warren
Ingredients
2
lbs.
Yukon gold potatoes,
washed, peeled and cut-up
¼
cup
butter,
½
cup
half & half
cream or whole milk can be substituted
2 ½
teaspoons
Salt, divided
¼
teaspoon
black pepper
Garnish: parsley, green onions
Instructions
Peel potatoes then cut into equal-sized pieces.
Place in a medium saucepan. Fill with water to cover. Add 2 teaspoons salt and bring to a boil.
Simmer for 20 minutes or until a fork inserted into a potato breaks it apart.
Drain potatoes well and place in a bowl or return to saucepan.
Add ¼ cup butter and ½ teaspoon salt and ¼ teaspoon pepper. Using a potato masher, whip potatoes until the butter is melted.
Add room temperature or warmed half & half and continue mixing until creamy and smooth. Do not over-beat as you want them to stay light and fluffy.
Notes
Tips for the Perfect Mashed Potatoes
Cut the potatoes all the same size so they cook uniformly.
Don't overcook them. Cook just until a fork pressed into one of the potatoes causes it to break apart.
Lay the butter and half & half out prior to mashing so they are close to room temperature.
Don't overmix! Use a potato masher or ricer and work them just until they are creamy. too much mixing makes them turn gummy.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
18
mg
|
Sodium:
787
mg
|
Potassium:
480
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
195
IU
|
Vitamin C:
23
mg
|
Calcium:
16
mg
|
Iron:
1
mg