These buttery mashed potatoes are creamy, fluffy, and irresistibly rich, perfect as a side dish for any dinner. Made with wholesome ingredients, this comforting dish strikes the perfect balance between indulgence and nutrition. It’s an effortless yet flavorful recipe that’s easy to customize and pairs beautifully with a variety of meals.
Recipe Tips and Tricks:
- Choose the right potatoes: Yukon Gold or Russets yield the creamiest texture.
- Warm the dairy: Warm milk and melted butter mix seamlessly with the potatoes.
- Don’t overmix: Overmixing can make the potatoes gluey. Mash just until smooth.
- Season generously: Potatoes soak up salt, so taste and adjust as you go.
- Use a potato ricer: For ultra-smooth mashed potatoes, a ricer is your best friend.
Why You’ll Love This Recipe:
This recipe is a game-changer for family dinners, potlucks, or holidays. The buttery richness and velvety texture will have everyone reaching for seconds. Unlike store-bought options, you control the ingredients, making it fresher and healthier. Plus, it’s endlessly versatile, pairing perfectly with proteins like grilled chicken, roasted vegetables, or hearty stews.
Buttery Mashed Potatoes
Creamy, buttery mashed potatoes with a rich, fluffy texture—a classic side dish perfect for weeknights or special occasions.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 4 tbsp unsalted butter, melted
- ½ cup warm whole milk (or alternative)
- 1 tsp salt (plus more to taste)
- ½ tsp freshly ground black pepper
- Optional: 2 cloves roasted garlic
Instructions
- Prepare the Potatoes: Peel and cube the potatoes into even pieces for uniform cooking. Place them in a large pot, cover with cold water, and add 1 tsp salt.
- Cook: Bring the pot to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes thoroughly, then return them to the pot to remove excess moisture. Mash using a potato masher or ricer.
- Add Butter and Milk: Stir in melted butter and warm milk, mixing gently until creamy. Add roasted garlic, if using, for extra flavor.
- Season: Taste and season with additional salt and pepper as needed.
- Serve Warm: Transfer to a serving bowl, garnish with fresh herbs or a pat of butter, and serve immediately.
Notes
- Use a heavy-bottomed pot to ensure even cooking.
- For extra richness, stir in a dollop of sour cream or cream cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 378Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 628mgCarbohydrates 60gFiber 6gSugar 5gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Potatoes: Yukon Golds provide a naturally buttery flavor and creamy texture, while Russets create fluffier results.
- Butter: Opt for unsalted butter to control the saltiness. High-quality butter enhances flavor.
- Milk or Cream: Whole milk or half-and-half makes the potatoes ultra-luxurious. For a lighter option, use low-fat milk or plant-based alternatives.
- Garlic (optional): Roasted garlic can add depth and a subtle sweetness.
- Salt and Pepper: Essential for balancing flavors; freshly ground pepper elevates the dish.
Variations and Substitutions:
- Healthier Version: Replace half the butter with olive oil and use low-fat milk for a lighter option.
- Cheesy Potatoes: Stir in shredded cheddar, Parmesan, or Gruyere for a cheesy twist.
- Herbed Mashed Potatoes: Mix in fresh herbs like parsley, chives, or rosemary.
- Vegan: Swap butter for vegan margarine and milk for almond or oat milk.
- Loaded Potatoes: Add crispy bacon, sour cream, and scallions for a loaded baked potato vibe.
Storage Options:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat with a splash of milk or broth.
- Freezer: Freeze mashed potatoes in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Make Ahead: Prepare and refrigerate up to 24 hours before serving. Reheat in the oven at 350°F, stirring occasionally.
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