The Best Mashed Potatoes

My Mama’s recipe for the best mashed potatoes I’ve ever had. They are so easy to make and can be made healthier by using less butter and 2% or less fat milk. They taste just as delicious to me without all the butter but go ahead and use that butter and whole milk if you want these to be extra creamy!

These are delicious served with my Country Style Steak.

Tips

• I’ve tried making this recipe with red potatoes or Yukon gold potatoes but they are too starchy and turn gooey when mashed with the mixer. Russet potatoes are the best for this recipe.
• Don’t be shy about adding the salt and pepper. A lot of salt and pepper really give these the flavor. Start with a little and taste and add more as needed.
• A potato peeler really comes in handy especially if you are making a big batch.
• You will want to beat these right before serving for the best texture. Leftover potatoes aren’t ever as good as fresh but you can add some milk to them while reheating them.
• Feel free to add chives, roasted garlic and sour cream or greek yogurt to these for a different flavor.

The Best Mashed Potatoes

Recipe by Paige MurrayCuisine: American, SouthernDifficulty: Easy

An easy recipe for the best mashed potatoes I’ve ever had!

Ingredients

• 2 Russet Potatoes per person

• 2% Milk (or milk of choice)

• A tablespoon of butter (Or more)

• Salt & Pepper

Directions

• Peel and wash potatoes.
• Put potatoes in a pot and cover with water.
• Boil until fork tender, about 20 minutes or so.
• Drain potatoes and return to pot.
• Use and mixer on low and slowly add milk until potatoes are desired consistency.
• Turn mixer up to medium and mix in the salt and pepper. Taste and add more salt or pepper as needed.

Recipe Video