Mashed potatoes are a welcome holiday side dish that many people love. Not only do mashed potatoes easily feed a crowd, but the food is deliciously comforting! Here are two basic mashed potato recipes – one for creamy mashed potatoes (using peeled potatoes) and one for rustic chunkier homestyle mashed potatoes (featuring unpeeled potatoes). These basic recipes serve about 6 people and can easily be doubled or tripled for a big crowd!
Creamy mashed potatoes
Serves 6
Ingredients:
- 2 lbs. of red skinned potatoes, peeled (knots removed), cut into 1” cubes
- ½ teaspoon salt (plus more if desired)
- ¾ cup cream
- 1 stick butter (8 tablespoons)
Directions:
Put the peeled potato cubes into a large pot. Cover potatoes with cold water and add salt. On the stovetop, bring potatoes to a gentle boil. Cook partially covered until fork tender (about 20 minutes on average but do frequently check them for tenderness). Toward the end of the potato cooking time, warm the cream and butter together on the stovetop and keep warm. When potatoes are fork-tender, drain them well using a colander. Transfer potatoes to a mixing bowl. Using a hand blender, slowly incorporate the warm cream/butter mixture into the potatoes. Use your judgement. Stop adding the cream/butter and stop blending once you’ve achieved your desired creamy consistency. Avoid over blending to prevent sticky potatoes. Taste and add additional salt if needed. Serve hot.
Homestyle mashed potatoes
Serves 6
Ingredients:
- 2 lbs. of red skinned potatoes, unpeeled, cut into 1” cubes
- ½ teaspoon salt (plus more if desired)
- ½ cup cream
- ½ stick butter (4 tablespoons)
- ¼ cup sour cream (at room temperature)
Directions:
Put the unpeeled potato cubes into a large pot. Cover potatoes with cold water and add salt. On the stovetop, bring potatoes to a gentle boil. Cook partially covered until fork tender (about 20 minutes on average but do frequently check them for tenderness). Toward the end of the potato cooking time, warm the cream and butter together on the stovetop and keep warm. When potatoes are fork-tender, drain them well using a colander. Transfer potatoes to a mixing bowl. Using a hand-held potato masher, slowly incorporate half of the cream/butter mixture into the potatoes. Add the room temperature sour cream and continue to hand mash until potatoes are somewhat chunky. If more moisture is needed, add more of the warm cream/butter mixture. Stop adding the cream/butter liquid once you’ve achieved your desired consistency. Taste and add additional salt if needed. Serve hot.
Chef tips:
- We recommend red-skinned potatoes because they have less starch than other potatoes and they boil well. If you are using starchy potatoes, soak them first in cold water to remove excess starch.
- Potatoes should be cubed in similar sizes so that they cook evenly.
- When boiling, start with cold water. This results in the best mashed potatoes.
- Potatoes should be carefully monitored during boiling time and immediately drained once fork tender.
- Any milk/cream/butter should always be heated before adding them to the potatoes.
- Incorporate your wet ingredients slowly and stop mixing as soon as the potatoes reach the proper consistency. Avoid over blending potatoes.
- Some judgement is required when making mashed potatoes to achieve “ideal consistency.”
- The texture of mashed potatoes can vary depending upon the potatoes, the ingredients and amount of moisture you add, and the mashing technique.
- A blender will cream the potatoes whereas a hand masher offers cooks more control over texture.
- Mashed potatoes can be served with extra butter or gravy if desired.
For another great side dish idea, click here for our Sausage stuffing dressing recipe.
