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.
For these black pepper mashed potatoes, put away your potato ricer or stand mixer. The beauty of these made-from-scratch spuds, besides the sugar that offsets the earthiness of the spuds, is their hunky chunky texture. This is the time to haul out your handheld potato masher that’s been languishing somewhere in your basement.
As for that pinch of sugar, we know it’s not politically correct to add sugar where it’s not needed, but trust us–your family is gonna love these. That’s the sort of genius that happens when you let a pastry chef make mashed potatoes. Originally published December 17, 2015,–Renee Schettler Rossi
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
- 2 pounds red skin potatoes, rinsed, peeled if desired, and cut into 1-inch (25-mm) chunks
- 1 stick unsalted butter (4 oz), at room temperature
- 2 tablespoons whole milk
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper, or to taste
- 1. 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.
- 2. 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.