Growing up, one of my favorite dishes was my mom’s mashed potatoes. It’s one of those simple, perfected comfort food recipes that even to this day makes me salivate just thinking about it! My mom’s mashed potatoes has a couple of secrets that makes them buttery, fluffy and creamy:
- Always use high starch potatoes. When in doubt, stick with Russet or Yukon Gold potatoes and you’ll get perfect mashed potatoes every time.
- Cut your potatoes into small, uniform pieces before boiling them. You want to make sure all your potatoes cook evenly and thoroughly.
- Mash by hand! Mashing by hand ensures that you don’t over mix the potatoes—over mixing is the number one culprit for making gummy, glue-like mashed potatoes.
- Whether you’re using butter or cream, make sure they’re at room temperature before adding them to the potatoes. This way they’ll absorb more quickly into the potatoes and ensure a fluffy consistency.
What you will need
- 5 Russet or Yukon Gold potatoes
- 5 tablespoons of butter
- Salt to taste
Bring a pot of water to a boil while you peel the potatoes, cutting them into uniform, 1-inch cubes. Add the potatoes to the boiling water, cooking them just until you can easily sink a knife through a piece of potato.
Drain the potatoes immediately and transfer into a large serving bowl. Add in your room temperature butter and mash until the potatoes have broken down and are a fluffy, whipped consistency (remember, don’t over mash). Add salt to taste, and then serve immediately and enjoy!