Classic Mashed Potatoes are simple to make with everyday ingredients and so good! Smooth, creamy and full of flavor, these are the perfect mashed potatoes! Mashed potatoes are a favorite of mine. In fact, when I was a kid it was my favorite food! So believe me I have tried many recipes over the past few years trying to find the perfect mashed potato recipe to share with you all! I tried them all, trying different types of potatoes, whipping cream, half and half, sour cream, cream cheese (not a fan of that) and so much more! So many variations! Not all bad but not that were so good I wanted to blog about it. Then I came across this recipe for Classic Mashed Potatoes in the Food Network Magazine and couldn’t wait to try it! I wasn’t sure what I’d think since the recipe was so incredibly simple and used the most basic ingredients but I was amazed! It by far was the easiest and yummiest recipe for mashed potatoes I had tried yet. I am excited to finally be sharing the perfect mashed potatoes with you all!
This recipe really can’t get any easier. I didn’t even have to go grocery shopping for this. You start with russet potatoes which I love using in mashed potatoes because I always have those on hand. Peel and chop those then boil them. Next you drain them and put them back in the pot to drain out excess moister. Then just add butter, milk a little salt and pepper and mash and now you have the easiest and yummiest mashed potatoes ever! So creamy, smooth, buttery and full of flavor. I couldn’t stop eating this! My kids loved it too!
Another fabulous thing is you can make these mashed potatoes a few days before you need them (like Thanksgiving!) and warm them up right before serving and they taste just as good as they did after you first make them.
- 2½ pounds russet potatoes (5 to 6 medium), peeled and chopped
- 1 stick (8 Tbsp.) butter, cut into pieces, at room temperature
- ¼ to ½ cup milk, warmed
- salt and freshly ground pepper
- Chopped fresh parsley, for topping
- Put the potatoes in a large saucepan and cover with 1 inch of cold water. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15-20 minutes.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add all but 1 tablespoon butter; mash with a potato masher until smooth. Add ½ teaspoon salt, then gradually mash in the milk until creamy. Transfer to a serving dish; top with the remaining 1 tablespoon butter and chopped parsley.
Adapted from The Food Network Magazine 11/15