With just 4 ingredients and a few key tips, get ready to make the BEST mashed potatoes for mid-week meals, special occasions, a roast dinner, and the Holidays (like Thanksgiving dinner and Christmas dinner). They’re drool-worthy with a creamy, rich, fluffy, velvety texture and buttery taste. You could say the ultimate comfort food?! If you have the time, I highly recommend boiling them whole, as chopped potatoes can lead to more watery mash. If you do peel them, save the peels for potato peel chips. Then, add the potatoes to a large pot and cover them with 1-2 inches of cold water. Add the salt and then bring the potatoes to a boil. For more tips, check out my post on how to boil potatoes (whole or cubed). Alternatively, you could steam or bake the potatoes until tender. Use a kitchen towel to hold the potatoes, if needed. If using chopped potatoes, add them back to the pan so the residual heat can steam out any excess water while you mash. Then, either in the saucepan or in a large dish with plenty of flat surface area, use a potato masher, food mill/potato ricer (for super fluffy and smooth mash), or a sturdy fork (for thicker, chunkier mash) to mash the potatoes to your desired consistency. Also, taste and add more salt if preferred before finally serving the creamy mashed potatoes mixture in a large bowl with an optional drizzle of melted butter or olive oil, black pepper, and a sprinkle of parsley, chives, green onions, or rosemary. Enjoy! By leaving the potatoes whole and unpeeled, not only will they retain more nutrients and flavor while they boil, but they won’t soak up excess water either (which can make it harder for the potatoes to absorb the butter/cream AND turn the mash watery). They’re also really easy to peel after boiling, though the actual boiling process takes quite a bit longer than for 1-inch cubes. You can also leave the potato peel in the mashed potato entirely for extra fiber, nutrients, and a more rustic mash.
Meatballs or meatloaf, Bolognese or mushroom ragu, Sausages (to make “bangers and mash”), Baked salmon, Air fryer steak, slow cooker beef brisket, or baked short ribs, Whole roasted chicken (or turkey) or fried chicken, Stews and casseroles, Pies and tarts (including over a Shepherd’s pie, Cottage pie), Other holiday sides – like green beans, candied yams, stuffing, and gravy.
You can use leftover mashed potatoes to make potato cakes, dumplings, or gnocchi. Planning on feeding a crowd? Keep the mashed potatoes in a crockpot on the low/warm setting until it’s time to serve! Reheat: It’s best to reheat mashed potatoes either in a microwave or on the stove, adding extra milk/cream if needed to achieve your desired consistency – as they can dry out a little. For the best results, freeze the mash for up to 2 months, though it will last a little longer than that. You can then leave it to thaw overnight in the refrigerator or reheat it from frozen in the oven at 350ºF/175ºC until heated through (about 30 minutes).
