Garlic Herb Mashed Potatoes
$2.05 recipe / $0.34 serving
Is there anything better on earth than a big bowl of buttery mashed potatoes? Wait, don’t answer that. Let’s just appreciate how amazing mashed potatoes are in their own right. And if you want to know how to make the creamiest, fluffliest, cloud-like mashed potatoes that you’ve ever had, stick with me. I’m going to show you how it’s done.
Two things lead to heavy, sticky, gluey mashed potatoes: too much starch and over-whipping or over-stirring. To keep these mashed potatoes light, fluffy, and cloud-like, we rinse the excess starch not once but TWICE during the process, then briefly whip the potatoes after mashing to get them extra smooth and aerated. The result is heavenly.
I find that russet potatoes make the lightest and fluffiest mashed potatoes, but if you prefer something a little more dense and stick-to-your-ribs, you can go with something like a red potato or Yukon gold.
To peel or not to peel potatoes is totally up to your personal preference. If you’re going for a super smooth and silky mashed potato, you’ll probably want to peel them first. If you want a mashed potato that is a little more rustic, feel free to leave the peels on! The peels do add a nice bit of flavor and texture, which can be fun.
The recipe below is for a really classic mashed potato, flavored only with milk, butter, salt, and pepper. But there are SO many different ingredients that you can add to mashed potatoes to give them more flavor. Here are some ideas for mashed potato add-ins:
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Peel and dice 2.5 lbs. of russet potatoes (roughly half of a 5 lb. bag) into 1-inch cubes. Place them in a colander and rinse with cool water to remove the excess starch.
Add the potatoes to a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water.
Place a lid on the pot, turn the heat up to high, and bring the pot up to a boil. Continue to boil the potatoes for 6-7 minutes, or until they are very tender. If there is any firmness left in the potatoes, your mashed potatoes will not be smooth. You can test the doneness by piercing the potatoes with a fork.
Drain the potatoes in a colander and rinse briefly with warm water.
While the potatoes are in the colander, add 4 Tbsp butter and ½ cup whole milk to the pot that was used to boil the potatoes. Heat the butter and milk until the butter is melted.
Add the rinsed potatoes back to the pot and mash with a potato masher. Season the potatoes with salt and pepper. I used ½ tsp salt and about ¼ tsp pepper, but if you’re using unsalted butter you may want more salt.
To make the potatoes extra light and fluffy, beat them with a hand mixer until no lumps remain.
Serve the potatoes with your favorite toppings and enjoy!