How do you like your mashed potatoes?
There are many ways to mash your spuds! I’ve tried all of them! Do you like super smooth, mega-chunky, creamy, fluffy…?
Do you like a simple recipe with butter and milk or do you like them loaded with garlic, cream cheese, sour cream, cheddar cheese, bacon bits?
I’m going to share my favorite way to make simple mashed potatoes! Consider this a base recipe that can be tweaked to your liking!
Many ways to Mash your Potatoes:
- Hand Masher: rustic texture with a few lumps – great arm workout!
- Ricer or Food Mill: smoothest texture – can be tedious to load up the ricer when making large batches.
- Hand Mixer: creamy texture, may have a few lumps – convenient to mash right in the pot or slow-cooker
- Stand Mixer: creamy, fluffy texture, may have a small rogue lump or two – I love to finish them with a whip – aerates, making them lighter/fluffy.
Best Potato for Mashing?
There are generally 2 types of potatoes: starchy or waxy:
- Russets: starchiest, mashes very fluffy, can be mealy if overcooked, some folks swear by these for mashing. Best for french fries and baked potatoes!
- Yukon Gold (aka: Gold, Butter): a little less starchy, naturally buttery (golden color) and creamy, mashes fluffy. These are the potatoes I prefer for mashing!
- Red, White, New Potatoes: low-starch, thin skin; great for boiling, roasting, sautéing. These hold together better when cooked, great for potato salad.
Prep & Boil Potatoes:
Cut into 1 – 1 1/2 inch pieces, you want them to be about the same size so they’ll cook evenly.
Start with cold water, bring to boil in salted water.
Simmer until tender all the way through, a fork can easily cut right through.
Mash Potatoes with Your Hand Mixer:
(for mashing with your Stand Mixer – see video below!)
Mash your potatoes right in the pot or in a slow-cooker!
If you mash your potatoes in a slow cooker, you can make them ahead and keep them warm for 1-2 hours on “Keep Warm” setting!
I have seen recipes where you cook the potatoes in the slow cooker, but the reviews are very mixed. I wouldn’t risk it for a holiday meal.
Drain your potatoes well and add back to the pot or to a warmed slow cooker. Let any of the excess water evaporate, you want the potatoes to be fairly dry.
I use my regular “turbo beaters’ for mashing – and warm my milk and butter in the microwave.
Start breaking up the potatoes on low speed.
Gradually add your melted butter and milk.
Use a spatula to scrape down the sides of the pot or slow-cooker – so everything gets mashed evenly.
Give a final mash/whip on medium-high speed.
Dot with some pats of butter, sprinkle with chives or parsley if desired! If using a slow-cooker, put on lid and set to “warm” for 1-2 hours.