Creamy Fluffy Mashed Potatoes

Serves 1
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Directions

  1. 1Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
  2. 2Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
  3. 3Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
  4. 4If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
  5. 5If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
  6. 6If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
  7. 7Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
  8. 8Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
  9. 9Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
  10. 10Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
  11. 11Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
  12. 12Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
  13. 13Place potatoes and garlic into a pot.
  14. 14Place potatoes and garlic into a pot.
  15. 15Place potatoes and garlic into a pot.
  16. 16Fill the pot with cold water until the water is about an inch or two above the potato pieces.
  17. 17Fill the pot with cold water until the water is about an inch or two above the potato pieces.
  18. 18Fill the pot with cold water until the water is about an inch or two above the potato pieces.
  19. 19Add about two teaspoons of salt to the pot.
  20. 20Add about two teaspoons of salt to the pot.
  21. 21Add about two teaspoons of salt to the pot.
  22. 22Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
  23. 23Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
  24. 24Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
  25. 25After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
  26. 26After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
  27. 27After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
  28. 28Turn off the heat once potatoes are tender.
  29. 29Turn off the heat once potatoes are tender.
  30. 30Turn off the heat once potatoes are tender.
  31. 31Drain the potatoes into a colander and then immediately place them back into the pot.
  32. 32Drain the potatoes into a colander and then immediately place them back into the pot.
  33. 33Drain the potatoes into a colander and then immediately place them back into the pot.
  34. 34Place the pot over low heat to remove excess water from the potatoes.
  35. 35Place the pot over low heat to remove excess water from the potatoes.
  36. 36Place the pot over low heat to remove excess water from the potatoes.
  37. 37Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
  38. 38Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
  39. 39Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
  40. 40Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
  41. 41Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
  42. 42Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
  43. 43Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
  44. 44Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
  45. 45Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
  46. 46Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
  47. 47Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
  48. 48Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
  49. 49Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).
  50. 50Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).
  51. 51Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).

Ingredients

  • Russet potatoes
  • Russet potatoes
  • Russet potatoes
  • Yukon Gold potatoes
  • Yukon Gold potatoes
  • Yukon Gold potatoes
  • 4 or 5 garlic cloves
  • 4 or 5 garlic cloves
  • 4 or 5 garlic cloves
  • cold water
  • cold water
  • cold water
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 113 grams butter
  • 113 grams butter
  • 113 grams butter
  • milk
  • milk
  • milk
  • cream
  • cream
  • cream
  • half and half
  • half and half
  • half and half
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt

Equipment

potcolandermicrowavewooden spoonpotato masherpotato ricerspider

Tips

  • If using Russet potatoes, peel them.
  • Cut potatoes into half inch thick slices to ensure even cooking and prevent them from absorbing too much water.
  • Smash garlic cloves to release oils effectively.
  • Always start cooking potatoes in cold water and bring to a boil for even cooking.
  • Do not overcook potatoes; they should be fork tender.
  • Drain potatoes thoroughly and place them back in the pot over low heat to remove excess water.
  • Use warm butter and milk (or cream/half and half) to avoid cooling down the potatoes.
  • Do not over-mix mashed potatoes to prevent them from becoming gummy.
  • Adjust salt and pepper to taste; use less salt if using salted butter.
Creamy Fluffy Mashed Potatoes | Clip Recipe