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    Perfectly Smooth and Creamy Mashed Potatoes

    clock-icon45 minutes
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    Pixicook editorial team

    A classic side dish of mashed potatoes, made extra creamy and smooth with a blend of russet and Yukon Gold potatoes, butter, and milk.

    Ingredients for Perfectly Smooth and Creamy Mashed Potatoes

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Salt

    tablespoons

    Substitute chevron-down

    Potatoes, peeled and quartered

    0 lb

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    How to Make Perfectly Smooth and Creamy Mashed Potatoes

    1. Prep Potatoes

    In a large pot, bring 1 gallon of water and 2 tablespoons of salt to a rolling boil over high heat. Keep your quartered potatoes submerged in cold water until cooking time to prevent browning. This step can be prepared up to 4 hours in advance.

    2. Cook Potatoes

    Add the potatoes to the boiling water and cook for 15 to 20 minutes or until they're very soft, and a knife slides through with ease. Once the potatoes are soft, drain them well, then return them to the hot pot. Dry them by shaking the pot over low heat for a minute.

    3. Mash and Season

    While the potatoes are boiling, in a saucepan or microwave, warm the butter with the milk until the butter has melted and the mixture is steaming. Using a masher or ricer, mash the potatoes until smooth, about 2 minutes. Gently fold in half of the butter and milk mixture until just combined. Taste and season with additional salt if necessary, then gradually add more of the butter mixture until you achieve the desired flavor and creaminess.

    4. Texture Variations

    For Fluffy: Stop after the initial mixing for a lighter texture. For Creamy: Continue to stir, pressing the potatoes against the pot's sides and bottom until they are dense and thick. For Whipped: In a stand mixer, whip the potatoes just until smooth, about 30 seconds. Incorporate all of the butter mixture, pulsing at medium speed until light and creamy. Avoid overmixing to prevent stickiness.

    5. Keep Warm

    Transfer the mashed potatoes to a serving bowl, dot the top with additional butter, cover tightly, and keep in a warm place for up to 30 minutes. For longer storage, place the covered bowl over a pot of simmering water.

    6. Storing Leftovers

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a little added milk or butter to retain moisture.

    Pitfalls and tips

    Choose the Right Potatoes

    For the creamiest mashed potatoes, go for starchy varieties like Russet or Yukon Gold.

    Use the Right Tool

    For smoothest texture, use a potato ricer or food mill; avoid blenders or processors to prevent gluey potatoes.

    Mash then Fold

    Mash potatoes first, then gently fold in warm butter and cream to avoid overworking.

    Start Cooking in Cold Water

    Begin with cold water to allow potatoes to heat up gradually and cook evenly.

    Warm Your Dairy

    Gently heat butter and cream before adding to your potatoes for a smoother, richer mash.


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