Pixicook
LoginGet Started
    HomeRecipesPotatoMashed Potatoes
    recipe image

    Mashed Potatoes

    clock-icon25 minutes
    author-image
    Author
    Pixicook editorial team

    Rich and creamy mashed potatoes, perfect for any meal.

    Ingredients for Mashed Potatoes

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Russet Potatoes, cut into medium-size pieces

    0 lb

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Unsalted Butter, cut into pieces

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    How to Make Mashed Potatoes

    1. Cook Potatoes

    Place your cut potatoes into a large pot and cover them with well-salted water. Bring the water to a boil and let the potatoes cook for about 15 to 20 minutes. You’ll know they’re ready when you can easily cut them in half with a knife.

    2. Drain Potatoes

    Once the potatoes are tender, drain them thoroughly using a colander. Allow them to steam in the colander for a few minutes to evaporate any excess moisture.

    3. Heat Milk

    While the potatoes are steaming off, heat your milk or the reserved potato-cooking water in a small pot. Warming the liquid ensures it incorporates smoothly into the mashed potatoes.

    4. Mash Potatoes

    Return the drained potatoes to the pot you boiled them in. Add the pieces of butter directly into the pot. Using a potato masher or a sturdy wooden spoon, begin mashing the potatoes and butter together over low heat.

    5. Season and Serve

    Season the mashed potatoes with salt to your taste. If the consistency is too thick, gradually add more of the warmed milk or potato-cooking water until you reach your desired creaminess.

    Pitfalls and tips

    Select the Right Potatoes

    Use high-starch potatoes like Russets or Yukon Golds for a creamy texture.

    Mash Gently

    Use a potato masher, ricer, or food mill to avoid activating starch and creating a gluey texture.

    Don't Overcook

    Boil until fork-tender to avoid waterlogged, gluey potatoes.

    Warm Your Dairy

    Gently heat butter and cream before adding to your potatoes for smoother incorporation.

    Start in Cold Water

    Begin with potato pieces in cold, salted water for even cooking and to prevent a mealy texture.


    Comments (0)

    Add your comment...

    Explore More Potato recipes

    Explore More Collections

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Broccoli Cheddar Delight Soup

    Vegetarian Winter