Say hello to the most wonderfully creamy mashed potatoes, aka the future star of every single holiday dinner for the rest of your life. A combination of the right potatoes and a super simple technique makes all the difference – get perfect homemade mashed potatoes each and every time (plus countless requests for the recipe any time you make them!).
I typically gloss over the turkey, accepting a small piece of dark meat, and load up on all of those side dishes, but the one that gets me starry-eyed every time is the mashed potatoes.
It took some time to nail down the technique for truly magnificent potatoes, but once I uncovered it, I’ve never made mashed potatoes another way! These are incredibly easy and require only a few ingredients, meaning there is absolutely no reason to leave them off of your menu, whether it’s a holiday or a weeknight dinner.
I love that these are super creamy but still retain a good bit of texture and some chunkiness – the best of both worlds when it comes to mashed potatoes.
Yellow flesh varieties from Idaho tend to have a higher solids or starch and less water content and can be used for mashing as well. Red potatoes usually have a waxy texture and can be mashed but are not as well suited for this as they are for boiling or roasting.
Key Ingredients and Techniques
Mashed potatoes are pretty basic, right? Boil the potatoes, mash or beat in some liquid, season them, and voila! Potatoes! Except… sometimes they’re not very good, right? Sometimes they turn out gummy or dry or bland and gosh, isn’t that the worst?! Here’s how to make the best-ever mashed potatoes recipe:
- Yukon Gold potatoes – As mentioned above, the type of potato is key to the final consistency.
- Half-and-Half – I know this is not readily available in all areas. You can substitute equal amounts of heavy cream and whole milk for the half-and-half in this recipe.
- Warm butter and half and half – In the past, I’ve stirred in softened butter and milk from the fridge, or some variation thereof. Instead, here we are warming the butter and half and half on the stove and mashing them into the potatoes, a little at a time. Adding them warm allows them to more easily absorb into the potatoes, making for much smoother and creamier mashed potatoes.
- Liberal Seasoning – Season more than you think you should! Seriously, is there anything worse than bland mashed potatoes? You may think that the amount of salt and pepper in this recipe is a lot, but I promise you that the potatoes taste AMAZING and this is not an area you want to skimp!
Many people swear by using hand mixer to make their mashed potatoes, but I have always found a manual masher to produce a better final product. I think it’s too easy to overbeat potatoes with an electric mixer, which can lead to gummy mashed potatoes.
The Best Potatoes to Use
These mashed potatoes rely upon Yukon gold potatoes to give them the creamiest, dreamiest texture!
Yukon gold potatoes are the very best of both worlds: they aren’t considered full-on waxy potatoes like red potatoes, which means they break down a little bit easier (important for mashing and creaming!), and they also aren’t considered full-on starchy potatoes like russet potatoes, which means they aren’t as fluffy and light (important for a creamy and dense texture!).
The semi-waxy and semi-starchy Yukon gold potatoes are basically what mashed potato dreams are made of!
The Best Mashed Potatoes You Will Ever Make | Epicurious 101
FAQ
What type of potato is best for mashed potatoes?
What are yellow Idaho potatoes good for?
Can you use golden potatoes instead of Russet?
Are Idaho gold potatoes the same as Yukon Gold?
Are Idaho potatoes good for mashed potatoes?
If you’ve ever tried boxed, dehydrated mashed potatoes, there’s a good chance they were made with Idaho potatoes. Not only because they are ideal for mashing but also because one of the most recognizable brands is Idahoan Original Mashed Potatoes. For several reasons, Jersey Royal potatoes are less than ideal for mashed potatoes.
What is the best type of potato?
Sweet potatoes are rich in fiber, a source of iron, vitamins E, A and C and potassium. The tuber has five times more calcium, twice as much fiber and more potassium than the potato helps to lose weight. Due to its low glycemic index, it helps burn fat and gain muscle mass.
Are Idaho potatoes good for cooking?
As an all-purpose potato, Idaho potatoes are incredible in a wide range of recipes. They withstand boiling, roasting, and baking nicely, hold their shape in stews and soups, and even withstand the microwave quite well. Like other Russet potatoes, Idaho potatoes have a high starch content and an absorbent flesh.
Are Yukon Gold potatoes good for mashed potatoes?
Yukon Gold potatoes are delicious potatoes that have thin skin and a yellow tinted flesh. This hybrid was developed in Canada in 1960. They are great for mashed potatoes because they hold their shape which can make them a great option for potato salad.