Best Ever No-Fuss Mashed Potatoes | Best Mashed Potatoes Recipe (2024)

FAQs

What is the best butter for mashed potatoes? ›

In terms of the taste, unsalted butter tastes more like "natural butter," per MasterClass. Since it doesn't have any salt to hide behind, it has heightened "sweet cream" flavors that are smoother in texture. So next time you want to take your mashed potatoes to the next level, reach for unsalted butter.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Always Warm the Dairy First

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Using the wrong type of potato.

Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

The Mistake: Using the Wrong Kind of Potato

Steer clear of waxy red-skinned potatoes, which turn gluey when mashed.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Is milk or sour cream better for mashed potatoes? ›

It's all about the texture

According to The Kitchn, sour cream is much denser than milk and so you'd end up with very stiff potatoes if sour cream replaces the milk in your recipe. Because milk is a liquid, it helps take the potatoes' stiffer mass and soften it, giving them their signature texture.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

AMERICA'S FAVORITE MASHED POTATOES

If you've been debating trying Idahoan mashed potatoes, take comfort in the fact that they are real potatoes, with quality ingredients. Many of your friends, family and neighbors have tried us and love us. After all, they are America's favorite mashed potatoes.

Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out. Sour cream — makes them EVEN CREAMIER when compared to regular potatoes. Garlic — use fresh where possible. Fresh shredded parmesan cheese — adds incredible flavour.

Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.