This Mashed Potatoes recipe makes a smooth and creamy side dish with boiled potatoes, milk, butter, garlic, herbs and simple seasonings. The potatoes are mashed until light and fluffy with a rich, buttery taste. You can flavor them with herbs or garlic for extra aroma. Serve these mashed potatoes as a comforting side with many meals.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: American, World

Ingredients

  • 500 grams or 6 to 7 medium potatoes (– use russet potatoes or potatoes with a high to medium starch content)
  • 2 cups water
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons whole milk
  • 2 tablespoons butter (– salted or unsalted)
  • ½ teaspoon or 3 to 4 small to medium garlic cloves (– finely chopped)
  • salt (– add as required)
  • 2 to 3 teaspoons fresh herbs
  • black pepper ((freshly crushed), add as required)

Method

Preparation

  1. Rinse potatoes in water first using a colander. Brush off the mud if any. Drain the water and then peel the potatoes.
  2. Chop them in 1.5 to 2 to inches cubes.
  3. Place chopped potatoes in a pan.
  4. Add ½ teaspoon salt and 2 cups water. Stir to mix.

Cooking Potatoes

  1. Cover the pan. Keep pan on a stove top on a medium-low to medium heat for the potatoes to cook.
  2. While the potatoes are cooking, check at intervals. Meanwhile, you can chop garlic and the fresh herbs if using them.
  3. The potatoes have to be softened, but they should not fall apart.
  4. Check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.
  5. Pour the contents of the pan in a colander and drain the water very well.

Cooking milk and butter

  1. In the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk, 2 tablespoons butter and ½ teaspoon finely chopped or minced garlic
  2. Please note that you can add garlic even while boiling potatoes.
  3. On a low to medium-low heat begin to heat the pan. Stir occasionally. The butter will begin to melt initially.
  4. Let this mixture become hot or come to a gentle boil.
  5. Now turn off the heat and add the potatoes in the pan.

Mashing potatoes

  1. Remove the pan from the stovetop and place on your kitchen countertop. Begin to mash the potatoes with a potato masher or vegetable masher.
  2. Note that the masher should have ricer like holes in it as this mimics the ricer while mashing. You can even use potato ricer if you have it instead of the masher.
  3. Mash till you get a smooth, fluffy and light consistency. Do not mash too much as this will break down the starches more and make for a gluey, gummy texture.
  4. You can always add more butter and some warm milk to get the desired consistency - for example, to get a little more pouring consistency in the mashed potatoes add some more milk.

Making mashed potatoes

  1. Sprinkle some freshly crushed black pepper and a bit of salt. Go easy on the salt as some saltiness will be there in the potatoes - remember we added salt while cooking potatoes. You can always add more salt later.
  2. Add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. I have used a mix of rosemary and parsley here.
  3. Fold the herbs, pepper and salt. Do check the taste and add more pepper, salt or butter if required.
  4. With a spatula place the mashed potatoes in your serving bowl while still hot or warm. Garnish with some chopped parsley or chives. You can add some cubes of butter also as a garnish.
  5. Leftover can be refrigerated for 1 to 2 days and warmed in the oven just before serving. Add some more milk if needed while warming or reheating to adjust the consistency.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.