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Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
For 4 servings
Cook the Potatoes
Drain and Dry the Potatoes
Mash the Potatoes
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Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 402.17 calories per serving with 6.13g of protein, it's a beginner-friendly recipe perfect for side_dish.
Incorporate Butter and Milk
Season and Serve
Roast a whole head of garlic until soft. Squeeze the cloves out and mash them along with the potatoes for a deep, roasted garlic flavor.
After adding the milk and butter, fold in 1 cup of shredded sharp cheddar, Gruyère, or Parmesan cheese until melted and combined.
Substitute the unsalted butter with a high-quality vegan butter and the whole milk with an unsweetened, plain plant-based milk like almond or oat milk.
Add 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or parsley along with the chives for a more complex flavor.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that is vital for heart, nerve, and muscle function. A potassium-rich diet can help regulate blood pressure.
Potatoes contain a significant amount of Vitamin C, an antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps the body absorb iron.
High-starch potatoes are best for light and fluffy mashed potatoes. Russet or Idaho potatoes are excellent choices. For a creamier, denser, and more buttery-flavored mash, use Yukon Gold potatoes.
Mashed potatoes can be part of a healthy diet. Potatoes themselves are a good source of potassium and Vitamin C. However, this recipe is high in fat and calories due to the butter and whole milk. For a healthier version, you can reduce the butter and use low-fat milk or Greek yogurt.
One serving (approximately 1 cup) of this recipe contains around 390-410 calories, primarily from the potatoes, butter, and milk.
Yes, you can make them up to two days in advance. Store them in an airtight container in the refrigerator. Reheat them on the stovetop over low heat with a splash of milk or cream to restore their creamy texture, or place them in a slow cooker on low to keep warm for a party.
Gluey or gummy mashed potatoes are usually the result of overworking them. Using a blender or food processor, or even over-mashing with a hand masher, can release too much starch. Mash just until combined for the best texture.
It is not recommended. A hand mixer, like a blender, can easily overwork the potatoes and break down the starch molecules, leading to a gluey consistency. A potato ricer or a simple hand masher is the best tool for the job.