Mashed potatoes are the epitome of simplicity. But as any cook knows, simple doesn’t always mean easy. Especially when the dish is so tied up in comfort and emotions. Debates rage in the culinary world as to what method, what tool, what kind of potato, dairy (or non-dairy) creates the ultimate mash.
We’ve decide to provide our no-fail recipe for the comfort food classic that delivers the fluffiest, creamiest mash every time, with ease. We’ve also added some options to take your mashed potatoes down a different path (or paths) of flavours, from adding grated Manchego to including roasted garlic.
Easy Classic Mashed Potatoes
This tested until perfect mashed potato recipe will give you the creamiest, fluffiest and most delicious mash every single time.
Ingredients
- 4 lbs/1.8 kg Yukon Gold potatoes peeled and cut in approx. 1½–inch (4cm) pieces
- 4 tbsp salted butter
- ½ cup whole milk
- ½ cup 10% cream
- ¼ tsp sea salt or to taste
- ¼ tsp freshly ground black pepper optional
Instructions
- In a large pot, cover potatoes with cold, salted water. Bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 12 minutes.
- Drain and return to the pot. Shake the pot vigorously over medium-low heat until all the water on the outside of the potatoes has evaporated, 1 to 2 minutes.
- Meanwhile, heat milk and cream in a small pot over medium heat just until boiling. Remove from heat and let stand.
- Using a metal potato masher, mash potatoes with butter. Gently stir in heated milk and cream. Season with sea salt and pepper to taste.
Notes
Mix & Mash
Swap out or switch up a few ingredients next time you make mashed potatoes for an easy (and delectable) twist on this fan fave. Here’s how:
Avocado Mash - Replace the butter with an equal amount of avocado (about ½ of one large avocado).
Tangy Mash - Instead of milk and cream opt for buttermilk, crème fraîche or sour cream for a burst of tangy flavour that potatoes love.
Olive oil - Replace 2 tablespoons of the butter with 2 tablespoons of olive oil for a whipped, shiny mashed potato.
Garlic - Break apart and peel the cloves of one head of garlic. Add to the cold water with potato and proceed with the recipe as directed.
Skin on - Like a little texture in your mash? Leave the skins on (scrub well!) instead of peeling before you boil them. Mash up with the skins still on. This is especially lovely with a starchy red-skinned potato.
Herbed - Toss in a handful of rough chopped delicate herbs, like parsley, chives, dill or basil when stirring in the milk to brighten up the flavour and add a fresh hit of green. For woody herbs (like thyme, bay leaves, rosemary), add a few sprigs to the milk and cream as it’s heating.
Cheese - Stir in about ¼ to ½ cup of your favourite grated firm or semi-soft cheese, such as cheddar, Parmesan, Manchego or Gruyère with the butter. Alternately, transfer the mashed potatoes to an oven-proof dish, cover with the grated cheese and pop in the oven to broil for a minute to two until the top is bubbly and golden.
Other veg - Swap up to ⅓ of the total amount of potato with another root vegetable, think carrot, parsnip, celery root, sweet potato. Peel and cut into the same size as the potato and continue with the recipe.
