Description
This homemade mashed potatoes recipe creates a creamy, comforting side dish perfect for any meal. Made with starchy Russet or Yukon Gold potatoes and enriched with a buttery milk mixture seasoned with nutmeg and salt, these mashed potatoes are fluffy and flavorful. This easy-to-follow recipe ensures a smooth, indulgent texture without becoming watery, ideal for family dinners or holiday feasts.
Ingredients
Scale
Potatoes
- 2 pounds starchy potatoes (Russet or Yukon Gold), peeled and cut into chunks
Milk Mixture
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
Additional
- Salt for cooking potatoes
- Optional: Additional butter, fresh parsley or chives for garnish
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, adding a generous amount of salt to season. Once boiling, reduce the heat to a simmer and cook the potatoes until they are tender when pierced with a fork, about 12 to 15 minutes.
- Heat the Milk Mixture: While the potatoes cook, combine the milk, butter, salt, and ground nutmeg in a small saucepan. Warm the mixture gently over low heat until it is steaming, then whisk it well to blend all ingredients smoothly.
- Drain the Potatoes: When the potatoes are fork-tender, drain them thoroughly. Return the drained potatoes to the empty pot and place it over the lowest heat setting. Leave the pot uncovered and shake it every 5 to 10 seconds for 30 to 60 seconds to evaporate excess moisture, ensuring the potatoes become dry but not burnt. Alternatively, drain and let them sit in the colander for 2 minutes, but avoid letting them cool more to maintain optimal texture for mashing.
- Mash the Potatoes: Use a potato masher to mash the hot, dry potatoes directly in the pot. Begin adding half of the warm milk and butter mixture while mashing, then gradually add more as needed until the desired creamy consistency is reached. Take care not to add too much liquid to prevent the mashed potatoes from becoming soupy.
- Serve: Transfer the mashed potatoes to a serving dish. Dot the top with additional butter for extra richness and sprinkle with fresh parsley or chives if desired. Serve immediately for the best flavor and texture.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best fluffy texture.
- Heating the milk and butter mixture before adding ensures better absorption and creaminess.
- Drying the potatoes after draining prevents watery mashed potatoes.
- Adjust the amount of milk mixture carefully to avoid overly runny potatoes.
- Serve immediately to enjoy optimal texture and flavor.
