Mashed potatoes are a simple but highly anticipated side dish every Thanksgiving, and for nearly every family get-together. Because they’re really easy to make, my girls and I always try to come up with a spin on the dish during the holidays. Since I like to keep things classy and convenient, this recipe for mouthwatering mashed potatoes won’t take a lot of ingredients to delight your guests.
In its most basic form, mashed potatoes are exactly that—potatoes that have been mashed and sprinkled with salt. Sometimes, other people choose to season it with a bit of pepper. Personally, though, I like highlighting the smooth, rich taste of potatoes, so I skip the pepper altogether. This keeps it from having a rough aftertaste. Instead, this recipe for mouthwatering mashed potatoes calls for the creamy goodness of hot milk and unsalted butter.
For that extra sweet-smooth flavor, it’s best to use russet or yellow potatoes when preparing. If your home garden is generous enough to give you both, mix them together to come up with an even more exceptional and flavorful side! Combining russet and yellow potatoes will give you a delicious blend of light but rich potatoes that will easily melt in your mouth.
Just by adding milk and butter, you can already put a luscious spin on this traditional Thanksgiving side. This pairs well with the savory taste of your roasted turkey.
You don’t even have to wait for the holidays to enjoy a serving of these mouthwatering mashed potatoes. You can eat them next to steak, chicken, or as a side dish to just about anything!Print
Mashed potatoes are a standard side dish, especially around the holidays. Put your own spin on this family favorite—and don’t forget the butter!
- Prep Time: 40 minutes
- Additional Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6 to 8 1x
- Category: Sides & Sauces
- 4 pounds peeled potatoes, Russet or Yellow potatoes (or a mix of both for an exceptional dish!)
- 1 1/2 cups hot milk
- 2 sticks of unsalted butter at room temperature (soft, not melted)
- 1 1/2 teaspoons salt, or to taste
- Put potatoes into a large pot and add enough water to cover them. (If the potatoes are especially large, you can cut them in half.)
- Bring the water to a boil.
- Simmer, partially covered, until the potatoes are easy to pierce with a knife, about 20 to 25 minutes.
- Drain potatoes and put into the large bowl of a stand mixer if you have one; otherwise, put them into a large, deep bowl.
- Use a fork (or a potato masher) to break the potatoes into large chunks.
- If you’re using a mixer (stand or hand mixer), use the whisk attachment.
- Mix (or mash) until the potatoes are starting to look smooth.
- Slowly add in most of the hot milk. If you’re doing this by hand, you should switch to a whisk at this point.
- Add the softened butter, a tablespoon at a time.
- Potatoes should be light and fluffy.
- Add salt to taste.
- To keep the potatoes warm until you’re ready to serve them, cover them and put them in a warm oven, or put them in a slow cooker set to low.
Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these root vegetables are easy to grow at home. With our How to Grow Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables.
Have you tried this recipe? Nothing says homemade like a bowl of mashed potatoes. Let us know how this recipe worked for you.
I make my mashed potatoes like this.
WHEN YOU DRAIN THE POTATOES, save the liquid. I use a little in the mashed potatoes, but more importantly, I use it to make the dinner rolls. Potato rolls are soft and delicious!
Or you can freeze the liquid to use in your next batch of soup. Save those nutrients!
Thanks for sharing your great suggestions! I too always use a little of the boiled water when making my mash potatoes.