BEST Mashed Potatoes Recipe
We think this is truly the BEST Mashed Potatoes Recipe EVER! It's rich, creamy and only uses FOUR ingredients, including salt and pepper! We promise you won't want to miss out on these ultra delicious mashed potatoes!
Servings: 4
Calories: 529kcal
Ingredients
- 2 1/2 pounds russet potatoes, peeled and cut into large chunks (about 3 large potatoes)
- 3/4 cups unsalted butter cut into chunks
- salt and pepper to taste
- roasted garlic gravy recipe for serving
Instructions
- Add potato chunks to a pot and fill with water until just 1 inch above potatoes.
- Boil potatoes over high heat until fork tender, about 20 minutes. Remove from heat, drain into a colander and cool for about 5 minutes.
- Using a potato ricer (or a cheese grater), rice the potatoes back into the pot.
- Add butter, salt and pepper.
- Stir until all the butter has melted and potatoes are smooth and creamy. Add more salt and pepper as needed. Serve with more butter or gravy.
Notes
Tips and Tricks
- Don't overcook your potatoes and don't cut them into small (bite-sized) pieces!! Yes, both of these things are the main culprit to watery, runny mashed potatoes. When you overcook the potatoes (or cut them down to bite sized pieces before boiling them), they absorb too much water causing them be runny.
- If you do overcook them, just drain them and allow them to still for about 15 to 20 minutes without ricing or mashing them. This will help the steam release from the potatoes, getting rid of excess moisture.
- To help prevent your mashed potatoes from getting gummy, give the peeled and cut chinks a rinse under some cool water to rinse away any excess starch that can cause potatoes to get gummy.
Nutrition
Calories: 529kcal | Carbohydrates: 51g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 891mg | Potassium: 1193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1066IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg