Creamy, fluffy mashed potatoes come out perfect every time! These mashed potatoes are simplicity at it’s best – flavored with only butter and salt. Serve these alongside of your turkey and get ready to be wowed!
I often get asked what my favorite food is. I have a lot of favorite foods – popcorn and tomatoes are at the top of the list. When it comes to my favorite meal it’s an easy one – baked macaroni and cheese. One favorite I always tend to forget about is mashed potatoes.
Mashed potatoes have always been a favorite of mine. I’ll go months without eating them and then when I have them, I remember just how much I love them. I just can’t resist fluffy, creamy, and buttery mashed potatoes. After all, they are a staple at the Thanksgiving table!
My recipe is simple and yields perfect mashed potatoes every single time. What is my secret to fluffy potatoes? Whipping them with my stand mixer! If you don’t have one don’t worry – you can use a hand mixer to whip them. However, I do think the stand mixer does a slightly better job!
You’ll want to start by peeling and cubing your potatoes. I use homegrown red potatoes, but russet or Yukon gold work just as well. Try and keep the cubes as uniform as possible as this is what ensures even cooking and lump-free potatoes!
Once you have then peeled and cut, cover them with cold water. You can do this up to 12 hours in advance, which makes it perfect for holiday cooking.
When you’re ready to cook just add a few pinches of salt and bring the water to a boil. Remove the lid and let them boil for 15 minutes or until the potatoes pierce easily with a fork. Drain them and return to the hot pot. This next step is very important! You want to place the pot back on low heat to allow any excess liquid to evaporate. This will ensure you end up with fluffy mashed potatoes instead of gummy waterlogged potatoes.
After the excess liquid has evaporated pour the potatoes into the mixer bowl and get whipping. Now, I know what you’re thinking. Using the mixer means one more thing to wash, but I promise it’s worth it – plus you can just toss it in the dishwasher.
I’m a purist when it comes to mashed potatoes – I don’t want garlic flavored, cheese mixed in, or fresh herbs. Butter and salt is the way to go here. The turkey and gravy provide more complex flavors and the mashed potatoes are the perfect side to that. You can flavor them however you want, though!
Looking at these photos and thinking about how good these potatoes are makes my mouth water. I think I might have some for lunch…
- 6 Medium-Large Red Potatoes, peeled and uniformly cubed
- Kosher Salt
- ¾ Cup Milk, warmed
- 6 Tablespoons Unsalted Butter, at room temperature
- Place the potatoes in a large pot and cover with cold water. Cover and bring the water to a rolling boil. Remove the lid and add in a few pinches of salt. Cook the potatoes uncovered for 15 minutes, or until they pierce easily with a fork. Don’t overcook the potatoes!
- Drain the potatoes well and place them back in the pot. Put the pot back on to the stove, turn the heat to low and allow the potatoes to dry out for a minute or two. This step helps ensure fluffy potatoes.
- Pour the potatoes into a stand mixer fitted with the paddle attachment. Whip the potatoes on low speed until they are all mashed, stopping to scrape down the sides as you go.
- Slowly pour in the milk and continue to whip the potatoes on speed 6. Add in the butter and season generously with salt. Transfer to a serving bowl and serve!
- You can easily adjust this recipe for the amount you are serving. It's easily doubled or cut in half. However, if you remember my simple mashed potato "formula" you can make any amount perfect every time!
- --For every average-sized potato add 2 tablespoons milk and 1 tablespoon unsalted butter.