Buttery Mashed Potatoes
As a working mom juggling the demands of a busy career and a bustling household, finding quick, easy, and delicious side dishes to complement dinner can be a challenge.
After a long day, I want to provide my family with nutritious, comforting meals without spending hours in the kitchen.
That’s where my go-to recipe for creamy, buttery mashed potatoes comes in.
It’s a dish that’s not only simple to prepare but also guaranteed to please even the pickiest eaters at the table.
Table of Contents
The Secret to Perfect Mashed Potatoes: Warmed Milk
One of the key tips I’ve discovered for making the best mashed potatoes is using warmed milk instead of cold.
Adding cold milk directly to your hot potatoes can cause the temperature to drop, resulting in a less creamy texture.
Warmed milk, on the other hand, blends seamlessly with the potatoes, creating a smoother, richer consistency. It also helps to better incorporate the butter, making your mashed potatoes delightfully fluffy and velvety.
When you’re short on time, it’s tempting to skip steps, but trust me on this one – warming your milk makes a world of difference.
Simply heat your milk on the stove or in the microwave until it’s warm but not boiling, and then mix it in gradually as you mash your potatoes.
You’ll notice the change in texture immediately.
Storage Instructions for Leftover Buttery Mashed Potatoes
Buttery mashed potatoes are a fantastic make-ahead side dish, and they store well, too.
To keep your mashed potatoes fresh, transfer them to an airtight container and refrigerate for up to three days.
When you’re ready to serve them again, reheat gently on the stove or in the microwave, adding a splash of milk or a pat of butter to restore their creamy texture.
If you’re planning to freeze your mashed potatoes, spread them in a thin, even layer on a baking sheet and freeze until solid.
Then transfer to a freezer-safe bag or container. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
How Garlic and Butter Enhance Mashed Potatoes
To elevate your buttery mashed potatoes from good to absolutely irresistible, don’t skimp on the butter and garlic.
Butter adds a luxurious richness and smoothness that can’t be beat, while garlic infuses the potatoes with a wonderful depth of flavor.
I usually opt for freshly minced garlic, which I sauté lightly in butter before mixing into the mashed potatoes.
This step ensures that the garlic’s flavor is mellowed and sweetened, blending perfectly with the creamy potatoes and rich butter.
Feel free to adjust the amount of butter and garlic to your taste – my family loves a generous helping of both, which makes the dish feel extra indulgent.
And if you’re feeling adventurous, a sprinkle of fresh herbs like chives or parsley can add a burst of color and flavor.
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Choosing the Right Potatoes: Yukon Gold, Russet, or Red?
When it comes to mashed potatoes, the type of potato you use can make a significant difference in the final dish.
Here’s a quick rundown of the three main types of potatoes and how they affect your mashed potatoes:
Yukon Gold Potatoes
These potatoes are my top choice for mashed potatoes. They have a natural buttery flavor and a creamy, smooth texture that makes them perfect for mashing.
Their yellow flesh is rich in moisture, which means you can use less butter and milk while still achieving a luxurious consistency.
Russet Potatoes
Russets are starchy potatoes with a fluffy, dry texture. They are ideal for traditional, light, and fluffy mashed potatoes.
However, they can sometimes turn gluey if overworked, so it’s essential to handle them gently.
Russets also require more butter and milk to reach the desired creaminess compared to Yukon Golds.
Red Potatoes
These waxy potatoes have a firmer texture and hold their shape well, which makes them better suited for dishes like potato salads.
However, if you prefer a chunkier, more rustic mashed potato, reds can be a good choice. They don’t mash as smoothly as Yukon Golds or Russets, but they offer a unique texture and flavor.
In conclusion, mastering the art of mashed potatoes is all about the details – choosing the right potatoes, warming your milk, and not skimping on the butter and garlic.
With these tips, you can create a side dish that’s not only easy and quick but also irresistibly delicious.
Whether you’re making dinner for your family on a busy weeknight or preparing a special meal for guests, these mashed potatoes are sure to be a hit.
Buttery Mashed Potatoes
Equipment
- 1 Stock Pot
Ingredients
- 3 lbs Potatoes Russet or Yukon Gold
- 1 cup 2% milk
- ½ cup butter
- salt to taste
- chives for garnish
- 3 cloves of garlic minced
Instructions
- Select about 3 pounds of potatoes. Russet potatoes are excellent for a fluffy texture, while Yukon Gold potatoes bring a buttery richness.
- Peel the potatoes and cut them into evenly sized chunks. This ensures even cooking and makes mashing a breeze.
- Place the potato chunks in a pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a boil and let the potatoes simmer until they’re fork-tender – usually 15-20 minutes.
- Drain the potatoes and let them sit in the pot for a minute to evaporate excess moisture. This helps achieve a creamier texture.
- Using a potato masher or a fork, start mashing the potatoes. Don't worry about perfection; a few lumps add character.
- Throw in about 1/2 cup of butter.
- In a separate bowl, heat up about 1 cup of milk in the microwave. Warm milk blends better, creating a smoother texture. Add the warmed milk gradually to the potatoes, mixing as you go until you achieve the desired creaminess.
- Mix in additional salt and the minced garlic.
- Give your mashed potatoes a taste and adjust the seasonings if needed.
Tried this recipe for yourself? Leave a comment and photos below!
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