These black pepper mashed potatoes are not your ordinary spuds. They’re made with plenty of butter, milk, and black pepper, of course. But the secret ingredient? A pinch of sugar to bring out the other flavors.
What Kind Of Potato Makes The Best Mashed Potatoes?
This black pepper mashed potatoes recipe originally called for creamy red skin potatoes, which are perfectly lovely. But because not everyone has red potatoes on hand when hit by a craving for mashed potatoes from scratch, some of our recipes testers swapped in russets while others subbed white new potatoes. And yet no one was disappointed by their results. Quite the contrary, actually. Which means you can rest assured that you really can’t go wrong with this recipe, no matter what sort of potato you use.
Black Pepper Mashed Potatoes
- Quick Glance
- 10 M
- 30 M
- Serves 4 to 6
Special Equipment: Handheld potato masher
Fill a large pot about 2/3 full with cold water, add the potatoes, and slide the pot over high heat. Bring to a boil and cook until the potatoes are fork-tender, 15 to 20 minutes.
Carefully drain the potatoes, being wary of the steaming hot water, and transfer the potatoes to a bowl. Working quickly, add the butter, milk, sugar, salt, and pepper and mash with a handheld potato masher. Serve hot. (If, by any chance, you have leftovers, cover and refrigerate them for up to a couple days and then follow the instructions for the Leftover Mashed Potatoes Casserole that follow. Trust us on this.)
How To Make Leftover Mashed Potatoes Casserole
Leftover black pepper mashed potatoes make a bang-up casserole when they’re mixed with some sour cream, spooned into a buttered baking dish, and baked alone or with leftover cooked veggies or sliced meat tossed on top at 350°F (177°C) for 45 minutes.
Recipe Testers' Reviews
This is my absolute favorite mashed potatoes recipe. I have already made this twice and love both the taste and the ease of putting it together. I think, indeed, the sugar does bring it all together. I used 2 pounds of russets freshly harvested from our garden. It took about 20 minutes for the potatoes to be fork-tender. I drained the potatoes and returned them to the stove for a couple of minutes to dry them. I followed the directions and had the most amazing mashed potatoes. I mashed the potatoes by hand, so it was a little lumpy, but that's how we like them.
Crowd pleaser! I made these tonight with small red potatoes from the farmers' market, and they were delicious. In fact, my pickiest eater said "these potatoes are amazing!" I was concerned about boiling the potatoes without any salt in the water but followed the recipe as written, adding the salt after cooking, and they tasted perfectly well-seasoned. My family prefers their potatoes well-cooked, so I boiled them for 20 minutes, although they were fork-tender at 15. I may cut down the amount of sugar a little next time, as my kids thought they were perfect, but I detected a tad too much sweetness.