Published: · Updated: by Carole Jones · 20 Comments
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Learning how to make mashed potatoes may not seem like seem like a hard task, but a few special secrets will give you the best mashed potatoes you have ever eaten! No one likes a mountain of Elmer’s glue on their plate, so read on to discover how to make them perfect every single time. Homemade mashed potatoes make every dinner better, but can you guess what type of potatoes work best?
I make mashed potatoes every Sunday for our big family dinner. If I serve anything but roasted pork loin, mashed potatoes and gravy, Amish Potato Rolls and garlic green beans for this traditional weekly meal, I hear about it. After so many years of making mashed potatoes, I have these babies down to a science!
How to Make Mashed Potatoes
Step 1. Use Yukon Gold Potatoes and Toss the Idaho Potatoes
Step 2. Use Cream, Butter and Garlic – go big or go home
Step 3. Toss Out Your Potato Masher and Use a Hand Mixer
Step 1 – Now, don’t get all upset with me just yet for pushing you towards a new type of potato. I am not trash talking your standard Idaho or Russet spud. They have their uses, but mashed potatoes just isn’t one of them. Yukon gold potatoes are slightly more expensive, but they have a natural buttery flavor and creamy texture that just can’t be beat. Yes, your end result is slightly yellow but soon you will be able to tell lousy mashed potatoes from fantabulous ones based on this visual cue.
Step 2– I always get a chuckle from readers who try to make certain recipes “healthy” by cutting out mandatory ingredients like cream and butter. Let’s be honest here…these potatoes are simple carbs no matter what you add to them so if you are going to enjoy a bit of mashed potatoes with your meal, shouldn’t they be completely delicious?
When it comes to learning how to make mashed potatoes the right way, use milk as the main dairy addition, but before I am done, I always add heavy cream. It takes that average texture to a whole new level. As far as butter and garlic, please don’t be afraid of either. For a 5 lb bag of potatoes, I use half a stick of butter and a generous tablespoon of garlic powder when I am mashing. Some people think the garlic will overpower the potatoes, but it just adds some much needed depth of flavor. Even “garlic haters” have sat at my table and raved over my mashed potatoes, never knowing that those killer spuds are so killer because of that necessary addition.
Step 3 – When it comes to the actual act of mashing, most people pull out the standard potato masher. I love mine, but not for this specific task! For me, the only proper tool for making the perfect mashed potatoes is a simple electric hand mixer. This little work horse takes the tender potatoes, cream, milk, butter and garlic and whips them all up into a pot of potato nirvana.
I know some people swear by a potato ricerfor the best end result, but I have one and am just not a fan. Not only does it take an eternity to rice 5 lbs of potatoes, but I just wasn’t impressed with the texture of the finished product. I will take my cheap electric mixer any day and whip those babies to a smooth, creamy perfection.
Take a peek at my quick video to see the magic all come together right before your eyes!
How to Make Mashed Potatoes
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A simple recipe for the perfectly creamy garlic mashed potatoes!
Ingredients
Scale
- 5 pounds Yukon gold potatoes
- 1 tsp salt
- 8 C cold water
- 1/4 C butter
- 3/4 C skim milk
- 1/3 C heavy cream
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Peel and chop the potatoes, then place in a large pot with the salt and cold water. Bring to a boil, then cover and boil until the potatoes are soft and fork tender. Drain the water.
- Add all the remaining ingredients then use either a potato masher or hand mixer to mash the potatoes until light and fluffy. Add any additional milk to create your desired thickness. Serve immediately.
Notes
To reheat any leftover potatoes, you will need to add a bit more milk
- Author: Carole Jones
Nutrition
- Serving Size: 1/10th
- Calories: 238
- Sugar: 1g
- Sodium: 476mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 23mg
Perfect Mashed Potatoes Video
**My friend, this postcontains Amazon affiliate linkswhich means I receive a small compensation ifyou make a purchaseusing my link,at no additional cost to you. And noworries….I only link to productsthat I both use and love! ~Carole
About Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
Reader Interactions
Comments
phil says
thanks for your recipe
however, some of our family members are lactose intolerant.
can this recipe be changed ?Reply
Carole says Absolutely Phil. Just use a high fat content lactose free milk. I wouldn’t use almond milk because it is just too sweet
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Yvonne says
Chicken stock is my old stand by.
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- Carole says
Thanks for sharing Yvonne!
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Marlene says
Your potato technique is a must to try!!
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- Carole says
Thanks Marlene 🙂
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Sue says
Hi do you actually have posted recipe for these They look so good thanks sue
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- Carole says
Howdy Sue! I don’t have a published step by step recipe but if you read through the specifics of each tip, you should have all the info you need to make them.
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Victoria says
This is how I make my taters. I do add to my water before they start to boil salt, and a few different garlic spices. When ready to mash, I use whole milk, butter, salt and pepper and then I add Duke’s Mayo to my mashed taters. I don’t measure though, I just taste and add as I mix if anything needs to be added. I get great reviews on my taters. Your MT’s look good, I may have to try the heavy cream one day. Thanks for sharing
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- Carole says
Thanks for sharing how you make yours Victoria!
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Virginia Anderson says
I’m one of those who try to make recipes healthy, potatoes are carbs which, as a runner, my body needs. I have potatoes on a regular basis and try to keep them a healthy part of my diet.
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- Carole says
Potatoes are one of my favorite carbs as well Virginia! I am a Les Mills fitness instructor and couldn’t survive the rigors without them.
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cindy masterson says
Just curious as to why you use skim milk instead of whole milk ?
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- Carole says
Hi Cindy! Since I am using heavy cream, that provides enough fat and creaminess for the perfect mashed potatoes. If you are going to use whole milk, just reduce the amount of cream since whole milk has that cream already in it.
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Hala says
My family lived It , Thanks
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- Carole says
I’m so glad Hala! Thanks for coming back to let me know.
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Docmo says
My wife made wonderful, fluffy and good tasting mashed potatoes but I never watched or paid attention to how she made them. So now that she’s passed, I make them and they taste good but don’t look cloudy like my wife’s did. So, I will buy some of those Yukon Golds and follow your instructions. Will see how they come out. Will let you know how they turn out. If I can find your site again. I am not much of a computer person, Old person and don’t like to bother the young ones since they don’t have much patience. Thank you and God Bless, you and your. No reply needed.
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- Carole says
This is one of my favorite comments of all time and God Bless you as well my friend!
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marlene kiley says
Enjoy your boog and so helpful reading all the yummy recipes. Keep them coming!!
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- Carole Jones says
Thanks Marlene!
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