mashed potatoes
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4.67 from 3 votes

Mashed Potatoes

Mashed potatoes recipe that yields fluffy and light texture. This mashed potato is a family favorite recipe which tastes awesome, is easy to make and does not need any special equipment. A one bowl mashed potatoes recipe.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: side dish
Cuisine: american, world
Servings: 3
Calories: 225kcal
Author: Dassana Amit

Ingredients

for boiling potatoes

  • 500 grams potatoes or 1 pound or 6 to 7 medium sized potatoes (russet potatoes or potatoes with a high to medium starch content)
  • 2 cups water
  • ½ teaspoon salt

other ingredients

  • ½ cup milk + 2 tablespoons milk
  • 2 tablespoons butter - salted or unsalted
  • ½ teaspoon garlic - finely chopped or 3 to 4 small to medium garlic cloves, minced or finely chopped
  • salt - add as required
  • 2 to 3 teaspoons fresh herbs or ½ to 1 teaspoon of dried mixed herbs
  • black pepper (freshly crushed) - add as required

Instructions

preparation

  • Rinse 500 grams of potatoes in water first using a colander. Brush off the mud if any. Drain the water and then peel the potatoes.
  • Chop them in 1.5 to 2 to inches cubes.
  • Place chopped potatoes in a pan.
  • Add ½ teaspoon salt and 2 cups water. Stir.

cooking potatoes

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

cooking milk+butter mixture

  • 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
  • Please note that you can add garlic even while boiling potatoes.
  • On a low to medium-low flame begin to heat the pan. Stir occasionally. The butter will begin to melt initially.
  • Let the milk+butter+garlic mixture become hot or come to a boil.
  • Now switch off the flame and add the potatoes in the pan.

mashing potatoes

  • Remove the pan from the stove top and place on your kitchen countertop. Begin to mash the potatoes with a potato masher or vegetable masher.
  • 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. You can always add more butter and some warm milk to get the desired consistency - for example, a little more pouring consistency in the mashed potatoes.


making mashed potatoes

  • 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.
  • 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.
  • Fold the herbs, pepper and salt. Do check the taste and add more pepper, salt or butter if required.
  • 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. Leftover can be refrigerated or freezed and warmed in the oven just before serving.

Notes

  • Drain all the water from the boiled potatoes really well. 
  • Use a potato masher to mash. If you do not have a potato masher, then use a potato ricer. Alternatively, you can even grate the potatoes and then add in the pan. If grating the potatoes, then let them become warm or cool completely before grating. 
  • Herbs and spices of your choice can be added.
  • Butter or olive oil can be replaced with sunflower oil or any neutral flavored oil.
  • Can use both salted or unsalted butter. 
  • Use potatoes with a high starch content to get the best results. 
  • If pressure cooking, then pressure cook with water for 2 whistles on medium flame. 
  • Garlic can be skipped if you do not prefer. 
 

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 521mg | Potassium: 749mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 9.5mg | Calcium: 73mg | Iron: 1.4mg