Let Me Tell You About My Mashed Potatoes (and That One Thanksgiving Mishap)
Okay, so mashed potatoes. If you know me, you know I could basically live off these things—like, breakfast, lunch, dinner, late-night snack, whatever. There’s just something about a big old bowl of creamy, buttery spuds that says “home” to me. I remember once, during a family Thanksgiving, I tried to get fancy and added chives; my uncle took one bite, pulled a face, and asked if I was “experimenting again.” Fair enough! (Apparently, mashed potatoes are sacred in my crew. No green bits.) Anyway, this is the way I do them now—comforting, simple, full of flavor. And yeah, sometimes I do sneak in the chives. Sue me.
Why These Mashed Potatoes Hit the Spot
I make these when I need a hug in a bowl, honestly. My family goes absolutely bananas for them—especially my cousin Mark, who always insists on an extra scoop. (He’ll deny it, but it’s true.) They’re the kind of mashed potatoes you want on a rainy day, or when you’ve had one of those weeks where everything that could go wrong… well, you get the idea. I used to wrestle with lumps—seriously, lumps everywhere!—until I figured out a trick or two. Now? They’re smooth enough that even my picky niece who claims to “hate textures” asks for seconds.
What You’ll Need (But Don’t Stress If You Don’t Have the Fancy Stuff)
- About 2 pounds potatoes (Yukon Golds are my go-to, but russets are fine. I’ve even done half-and-half when I’m low on one. My grandmother swore by Maris Piper, but honestly, I can’t always find those.)
- 4 tablespoons butter (Salted, unsalted, whatever’s in the fridge. Once I used a little olive oil when I’d run out—worked in a pinch!)
- 1/2 cup milk (Full-fat tastes the best, but I’ve used 2%. One time I even tried oat milk. It was… different.)
- Salt and pepper (Just start tasting as you go—some days I want more salt, some days I forget entirely until the end. Whoops.)
- Optional: A splash of cream if you’re feeling fancy, or even a clove of garlic if you want a bit of a kick.
- Optional: Fresh chives or parsley if you’re not worried about traditionalists giving you side-eye.
How I Make Mashed Potatoes (It’s Not Rocket Science… Usually)
- Peel and chop the potatoes: I chop them into chunks about the size of a golf ball, but honestly, sometimes I’m lazy and just halve the small ones. Don’t stress about perfect sizes—just try to keep them close so they cook evenly. (If you leave a few peels on, I won’t tell.)
- Boil ‘em till they’re fork-tender: Toss those potatoes into a big pot, cover with cold water, add a handful of salt (not a pinch—a handful), and bring to a boil. Let them bubble away for 15-20 minutes until a fork goes through with no resistance. Sometimes I forget and let ‘em go longer; it’s honestly fine, just don’t let them disintegrate.
- Drain and dry: Pour off the water and let the potatoes steam in the pot for a couple minutes. This is where I usually sneak a taste (and burn my tongue, every time). They should look a bit dry—that’s good! Less water means more flavor later.
- Mash and mix: Toss in butter, then mash away. I use a regular masher, but a fork will work if you’re in a pinch. Or, if you want to get posh, a potato ricer makes things super smooth (but I only bother if I’m feeling fancy). Add milk, a splash at a time, until you get the texture you want—some people like it thick, some like it super creamy. I’m somewhere in the middle.
- Season and taste: Add salt and pepper, more than you think you need, then taste. This is where I usually add that sneaky clove of garlic, or a handful of chives if no one’s looking. Don’t worry if it looks oddly lumpy or too runny at this stage—it mostly sorts itself out as you mash and mix.
Bits I’ve Learned the Hard Way (Notes)
- Don’t rush the steaming step after draining. Once I skipped it and my potatoes turned into a weird, watery mess—never again.
- If you over-mash, the potatoes can get weird and gluey (I did this once; it was like eating paste, not in a good way!). So, stop when they’re mostly smooth.
- Actually, I find it works better if you heat the milk before adding. But… honestly, I forget half the time and it’s still tasty.
What Happens If You Mix Things Up?
I’ve tried stirring in roasted garlic (amazing), sharp cheddar (also amazing… but maybe not every time), and once, a spoonful of horseradish. That last one? Wouldn’t recommend unless you really love horseradish. Oh! I switched to plant-based butter once for my vegan pal and, on second thought, I think olive oil is a better swap for that kind of thing. If you want to go wild, I found Bon Appétit’s version has some fun ideas. Just don’t blame me if your family revolts at too much change.
Do I Really Need Fancy Gear? (Equipment Chat)
A potato masher is nice, but if you only have a fork, it’ll work—just takes longer, and you’ll get a bit of a hand workout. My mate swears by a ricer (and, yeah, it’s smooth as silk), but I only bother dragging that out when guests are coming. No electric mixer needed; I tried that once and it made gluey mashed potatoes—never again.
How to Store (If They Even Last That Long)
Leftovers? Hah. In my house, mashed potatoes barely last more than a day, but on the off-chance you’ve got some, just pop them in a covered container and stick ‘em in the fridge. They’re good for up to three days. Reheat gently (I do it in the microwave with a splash of milk). They tend to get a bit thicker, but honestly, I think they taste better the next day. If you want more ideas, these potato patties are fun with leftovers.
What to Serve With (Or How I Like to Eat Them)
Mashed potatoes are basically the perfect side for literally anything, but Sunday roast chicken is my favorite pairing. Sometimes I make a little gravy (or, when feeling lazy, just pour over some pan juices—nobody’s judging here). My younger brother used to pile them onto his shepherd’s pie, which I thought was genius. Oh, and at Christmas, we do a “potato mountain” and see who can make theirs tallest. (Don’t ask—it’s a family thing.)
Lessons I’ve Learned (So You Don’t Have To!)
- I once tried rushing the mashing step with a hand blender… huge mistake. Ended up with potato glue (yuck).
- Adding cold butter and cold milk makes everything lumpy. Warm them up, or at least let the butter soften on the counter. Actually, you can microwave the milk for 30 seconds if you forget.
- Don’t be afraid to taste and adjust as you go; everyone’s got their own idea of “perfect” here.
Wait, What About… (Real FAQ)
- Q: Can I leave the skins on? Totally! Especially if you’re using Yukon Golds—the skins are pretty thin. Plus, it’s less work (bonus!).
- Q: Help! My mashed potatoes are gluey. Can I fix them? Oh man, been there. Sadly, once they’re gluey, there’s no saving them. Best to start over or turn them into potato cakes.
- Q: Can I freeze mashed potatoes? Sort of. They’ll be a bit grainy when reheated, but if you’re making a ton for meal prep, it’s doable. Add a little more milk when reheating—makes a difference.
- Q: What potatoes are best? I tend to use Yukon Golds, but if you only have russets in the cupboard, go for it. Red potatoes get a bit waxy, but still, they’ll work in a pinch.
- Q: Any way to make them lighter? You could try swapping in some cauliflower… but honestly, that’s a whole other recipe. (And my family would mutiny if I tried that again!)
If you want to geek out more about potatoes (and who doesn’t, right?), check out Serious Eats’ mashed potato science. I learned a lot there—probably more than I needed!
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt.
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2Bring the water to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
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3Drain the potatoes well and return them to the pot. Add butter, milk, and heavy cream.
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4Mash the potatoes using a potato masher or hand mixer until smooth and creamy. Stir in salt, black pepper, and minced garlic if using.
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5Taste and adjust seasoning as needed. Garnish with chopped chives if desired and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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