Mashed Potatoes Recipe
Make Mashed Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & cooking liquid
Finishing dairy & flavor
Method
Potatoes & cooking liquid
- 1
Prep and cut potatoes
Peel the potatoes (or leave skins on for a rustic texture) and cut into evenly sized 1-1½ inch chunks so they cook uniformly. Place the cut potatoes in a large bowl of cold water briefly to prevent browning if not cooking immediately.
- 2
Start with cold water
Put the potato chunks into a large pot and add cold water to cover by about 1 inch (use approximately 8 cups). Add 1 tablespoon kosher salt to the water. Starting with cold water ensures even cooking and prevents the outside from overcooking before the center is done.
- 3
- 4
Finishing dairy & flavor
- 5
Warm milk, butter, and garlic
While potatoes cook, combine 1 cup whole milk, 6 tablespoons butter, and the garlic in a small saucepan and warm gently over low heat until the butter melts and the mixture is hot but not boiling (about 3–5 minutes). This helps the butter and milk incorporate smoothly and infuses a subtle garlic flavor. If you prefer a stronger roasted garlic flavor, roast whole garlic cloves beforehand and mash them into the dairy.
- 6
Mash potatoes
Return the drained, hot potatoes to the pot over low heat for 30–60 seconds to allow excess moisture to evaporate. Remove from heat. Using a potato masher, ricer, or food mill, mash the potatoes to your desired texture. For the smoothest result use a ricer or food mill; for a bit more rustic texture, use a masher.
- 7
Incorporate warm dairy
Gradually add the warm butter-milk mixture to the mashed potatoes, stirring or folding gently after each addition. Add just enough to reach a creamy but not soupy consistency. If potatoes seem dry, add reserved cooking liquid a tablespoon at a time.
- 8
Finish with sour cream and seasonings
Stir in 1/4 cup sour cream (if using) for extra creaminess and tang. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed.
- 9
Garnish and serve
Transfer mashed potatoes to a warmed serving bowl, dot with an extra tablespoon of butter if desired and sprinkle with 2 tablespoons finely chopped fresh chives or parsley. Serve immediately. If holding before serving, keep covered and warm; stir in a splash of warm milk or reserved cooking liquid before serving if they thicken.