These easy mashed potatoes are creamy and impressive and easy to eat by the entire bowlful and something every home cook needs to know how to make, whether for weeknights or special occasions.
These easy mashed potatoes are a must for home cooks on those nights when work and home are crazy and you need a comforting side dish that almost magically materializes in minutes. Simple enough for weeknights. Stunning enough for weekend dinner parties. Originally published November 13, 2013.–Renee Schettler Rossi
How To Make Mashed Potatoes Ahead Of Time
When you’re juggling aperitifs and dinner guests and last-minute dinner assembly, what you really need is a side dish that you already made an hour or two ago and can simply warm up and serve. This recipe fits the bill. Just follow the Julia Child Law of Make-Ahead Mashed Potatoes. She makes her mash, puts it in a heatproof bowl, perches it atop but not touching a pot of gently simmering water, and then tops it with a pot lid kept slightly askew by a wooden spoon stuck in the spuds. The mash can be kept for up to an hour or two like this. Stir before serving and, if it seems slightly dried out, simply add a touch more milk. Although to be honest, we’ve never done that, perhaps because instead we plop a big chunk of butter in the center of the mound of warm spuds. We’ve heard no complaints yet.
Easy Mashed Potatoes
- Quick Glance
- 20 M
- 45 M
- Serves 4
- 1 3/4 pounds Yukon Gold potatoes, scrubbed and halved
- 1 teaspoon plus 3/4 teaspoon salt
- 1 cup milk, preferably whole
- 2 tablespoons unsalted butter (1 oz)
- 1/2 teaspoon freshly ground pepper
- 1. Place the potatoes in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a knife, about 20 minutes. Drain the potatoes.
- 2. As soon as the potatoes are cool enough to handle, peel them. (You’ll probably be able to slip the peels off with your fingertips.) Push the potatoes through a ricer or food mill and put them back in the saucepan or mash them with a masher in the pan. (If you don’t have a ricer or food mill, you can press the potatoes through a slotted spatula.)
- 3. Heat the milk in a small saucepan or in the microwave. Add the butter, 3/4 teaspoon salt (or to taste), and the pepper, then add as much warm milk mixture to the potatoes as needed to create the desired consistency, stirring until well combined. Serve immediately.
In Advance Easy Mashed Potatoes
- We’ve got the best make-ahead advice ever for this recipe, and it comes straight from Julia Child. Take a peek above the recipe at the “How To Make Mashed Potatoes Ahead Of Time” note.
Recipe Testers Reviews
This is my new go-to easy mashed potatoes recipe. Mashing potatoes can be a bit of work, but this recipe cuts down the prep work by peeling the potatoes after they’re cooked. It took about 7 minutes for the potatoes to be cool enough for me to handle with my fingers, and an additional 4 minutes to peel them. I didn’t have a ricer or food mill, so I used a potato masher. While I was peeling the potatoes, I warmed the milk in the microwave for about 2 minutes on 80% power. I used the entire cup of milk. The resulting mashed potatoes were creamy and fluffy, not gluey. The flavor was comforting, rustic, and amazing. While I could eat a bowl of these without any enhancement, these would make an incredible meal topped with cheese and bacon.
This simple recipe for easy mashed potatoes is simply delicious! This isn’t one of those intensely buttery, rich, potato purée recipes. These mashed potatoes are far more casual and far less rich, but still yummy and a great weeknight side. I found that not peeling the potatoes and chopping them up before they were boiled was a helpful time saver. Removing the potato skins after boiling was super easy. Just make sure to let the potatoes cool down a bit. It took 10 to 15 minutes before I could handle the potatoes with my bare hands. The skin slips off so easily—this approach was so much better than peeling potatoes beforehand! I made this recipe twice. The second time I had to improvise since I didn’t have a ricer or masher available. I ended up pushing the potatoes through a slotted metal spatula. The results were a bit chunkier, but my husband preferred them this way. Since the potatoes do cool off a bit before you mash them, make sure to heat the milk as that helps warm them up again.
These easy mashed potatoes were deliciously creamy and comforting. I loved using Yukon Gold potatoes versus russets as they seemed to yield a creamier texture. Instead of pushing the potatoes through a food mill, I simply combined the ingredients in the blender. The consistency was so creamy that it resembled a savory pudding. Next time, I’ll add some grated Parmesan to further enhance the flavor. While I followed the directions to peel the potatoes after cooking, I was left with these questions. Why peel after cooking instead of before? Does doing this lessen the amount of water absorbed by the potatoes? Do the skins add flavor? Whatever the answers, I loved the end result and definitely plan to make these potatoes again!