Mashed Potatoes Recipe
These mashed potatoes are a total crowd-pleaser! They're super creamy, packed with flavor, and incredibly easy to make. Whether it's a holiday feast or just a cozy dinner at home, this recipe is the perfect side dish.
Servings 6 people
Calories 381kcal
Ingredients
- 2 lbs. russet or Yukon gold potatoes peeled and cut potatoes into quarters lengthwise.
- Salt for boiling water
- 1 stick softened butter plus 2 tablespoons for garnish
- 1/2 cup heavy creamy
- Salt and ground black pepper to taste
- 2 tsp. fresh parsley chopped
Instructions
- Peel potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
- In a large pot (6qt.), place potatoes and cover with cold water. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
- Drain and return potatoes to pot.
- Add butter, salt, pepper and heavy creamy.
- Use a potato masher to mash potatoes until smooth. I LOVE to use this one (It's the best)
- Stir until completely combined and creamy.
- Transfer potatoes to a serving bowl and top with more butter. Season with fresh parsley.
Video
Notes
- Salt the water generously as it adds flavour to the potatoes.
- Make sure the potatoes are well drained before mashing so they stay thick and creamy.
- To store: Place leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- To reheat: I like to reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mashed potatoes in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 381kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Cholesterol: 33mg | Sodium: 855mg | Potassium: 750mg | Fiber: 5g | Sugar: 3g