Best Mashed Potatoes Recipe
Mashed potatoes are a must-have on any Thanksgiving table, offering that perfect combination of creamy texture and comforting flavor that brings everyone together. This recipe showcases how using rich, slow-churned Minerva Dairy butter elevates this humble classic into a crowd-pleasing masterpiece. Whether you’re a seasoned home cook or just diving into holiday meal prep, these mashed potatoes balance smoothness and fluffiness with ease.
Creating the perfect mashed potatoes is about more than just boiling and mashing; it’s about the right potatoes, the perfect amount of butter, and the gentle addition of warm cream and milk to ensure every bite melts in your mouth. Our recipe uses Yukon Gold potatoes for their naturally buttery flavor and silky texture, paired with Minerva Dairy’s unsalted butter to let the rich dairy notes shine through.
Get ready to impress your family and friends with a side dish that’s as indulgent as it is timeless. From step-by-step instructions to expert tips, this recipe will have you mashing like a pro and making memories at your next holiday feast.
Ingredients
4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 tablespoons (1 stick) Minerva Dairy Unsalted Butter, plus more for serving
1 cup whole milk
½ cup heavy cream
2 teaspoons kosher salt
½ teaspoon black pepper
Chives or parsley, chopped, for garnish (optional)
Cooking Steps
Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork tender, about 18–22 minutes.
Drain potatoes well and return them to the hot pot (off heat). Let them sit uncovered for 3–5 minutes to steam off excess moisture to get a fluffy mash!
Cut the Minera Dairy Unsalted Butter into small pieces and add it gradually to the hot potatoes, letting each piece melt before folding it in gently.
Use a hand masher or ricer to combine the butter and potatoes until the butter is melted.
Warm milk and cream together until just steamy (microwave or stovetop). Pour gradually into potatoes, folding gently until silky and smooth. Add remaining salt and black pepper to taste.
Spoon potatoes into a serving bowl, make a shallow well on top, and add another square of Minerva Dairy Butter. Sprinkle with fresh chives or parsley for a picture-perfect finish. Serve hot!
Expert Tips for Making the Best Mashed Potatoes
1. Choose the right potatoes
Not all potatoes are created equal. Yukon Golds are perfect for creamy, buttery mashed potatoes with a naturally rich flavor. They hold up well while still mashing smoothly. Russets, on the other hand, give a lighter, fluffier texture if that’s your preference. Avoid waxy potatoes like red or fingerlings since they can become gluey when mashed.
2. Warm your milk and cream
Cold milk or cream can shock the potatoes and result in a lumpy or gluey texture. Warm your dairy until just steaming, then gradually fold it in, ensuring a smooth, silky mash that makes your potatoes luxuriously creamy.
3. Mash while potatoes are hot
Potatoes cool quickly, and cold spuds become difficult to mash and often turn lumpy. Work while they’re hot for a consistently smooth texture. If you need to hold them before serving, cover them to retain heat and moisture.
4. Mix gently
Overworking the potatoes can break down the starches too much, creating gummy or gluey potatoes. Use a gentle folding motion with a hand masher, ricer, or wooden spoon. For a rustic, slightly textured mash, stop mashing when most chunks are smooth but some small pieces remain.
5. Don’t skimp on butter
Don’t forget to add generous amounts of Minerva Dairy Unsalted Butter for extra flavorful mashed potatoes! Butter adds not just flavor but also creaminess and depth. Fold it in slowly, letting it melt and coat each potato piece for that decadent, melt-in-your-mouth texture.
Best Mashed Potatoes Frequently Asked Questions
Can I use different types of potatoes?
Yes, though keep in mind that different potatoes give different textures. Yukon Golds are naturally creamy and flavorful, while Russets create a lighter, fluffier mash. Some cooks even like to combine the two for a perfectly balanced texture. Avoid waxy potatoes like red or fingerlings since they can become dense and gummy when mashed.
Can I substitute the milk or cream in the recipe?
Definitely. The beauty of mashed potatoes is how forgiving they are. You can use half-and-half for richness, or swap in sour cream or plain Greek yogurt for a tangy finish. If you prefer a lighter mash, try whole milk or even a little broth.
How do I make mashed potatoes extra creamy and smooth?
For ultra-smooth, restaurant-style mashed potatoes, use a potato ricer or food mill to process the cooked potatoes before adding butter and warm dairy. These tools break the potatoes down more evenly than a standard masher. Also, be sure to mash and mix while everything is still hot for a silky, lump-free result.
Why did my mashed potatoes turn out gluey?
Gluey or gummy potatoes usually happen when the potatoes are overmixed. Potatoes contain starch, and overworking them (especially with an electric mixer) causes the starch to activate too much, resulting in a sticky texture. Mash gently, use a ricer if you want extra-smooth potatoes, and always fold in the warm milk and butter slowly.
How do I fix mashed potatoes that are too thin?
If your potatoes turn out too loose, try adding more mashed potatoes (if you have extra) or warming them for a few minutes on low heat to let some moisture evaporate. You can also mix in more softened butter or a spoonful of cream cheese to help thicken things up.
How do I fix mashed potatoes that are too thick?
Just add warm milk, cream, or broth a little at a time until you reach your desired consistency. Mix gently, overworking will make them gummy, and taste as you go to adjust seasoning.
