This is the BEST Mashed Potatoes that is creamy, smooth and easy to make. It is a simple comfort food that many like as it is filling too. It tastes too good with hot rice, gravies or even with some vegetables on the side. The taste is mild and buttery and also one of those dishes that is a perfect addition to any meals. Just 5 ingredients, this recipe includes step by step pictures along with a video.
This mashed potato is made with of course potatoes, butter, milk and garlic. This recipe doesn't need fancy or heavy ingredients. Also garlic gives a light flavor that goes well with the potatoes. This has a smooth and creamy texture if mashed properly. Just try not to skip boiling garlic with potato, it really enhances the taste. You can make it quickly without much planning or effort.
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About Mashed Potatoes
Mashed Potatoes is made by boiling potatoes, cooking it until soft and mashing them while they are still hot then adding warm butter, milk to make it to a smooth texture. This dish is common in many places and each home makes it little different.
Some like it smooth and some like little chunky texture. This version is soft, creamy and easy to mix and perfect to have along with veggies. I usually make this on weekends when I don't want to cook something complicated.
If you are looking out for a mashed potato recipe that is buttery, smooth and creamy then this one is perfect for you. My recipe is simple, quick and easy to make with minimal ingredients that is readily available in your pantry.
Butter and garlic gives the main flavor to mashed potato. Garlic adds mild aroma and crushed pepper gives very light spice. It is not spicy but not bland also. The taste is balanced and goes well with many food. You can keep it simple or change slightly based on meal.
Mashed potato is quite loved for its texture. It should be fluffy and soft, not sticky or watery. Warm milk help to get a good texture and makes it creamier. You can keep it smooth or slightly coarse as you like but don't over mix the mixture. It is easy recipe and doesn't take much time.
Mashed Potato Video
Mashed Potato Ingredients
- Potatoes - I have used regular potatoes for this recipe, mash well for soft texture. You can use Yukon potatoes or Russet potatoes too.
- Butter - I just added for richness and smoothness. It adds flavor and aroma and you can even use olive oil if needed.
- Garlic cloves - I add it while boiling the potatoes as it gives mild garlic flavor. You can reduce or skip if you don't prefer garlic.
- Milk - I have used to make mash creamy. It helps everything come together. You can use half and half cream also.
- Crushed pepper - I added for light spice and flavor. It gives gentle heat. You can use black or white pepper.
Why This Recipe Works
- It is a very easy recipe using simple ingredients.
- This recipe gives creamy texture without much effort.
- Garlic adds flavor but not overpowering.
- It is light and comforting, good for all ages.
- This recipe just goes well with many side dishes.
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How to make Mashed Potatoes Step by Step
1.To a small sauce pan add ½ cup full cream milk along with 2 tablespoon butter. Mix well and let it come to a boil, switch off.
2.To a pot add ½ kg potatoes cut into cubes along with 2 garlic cloves and salt to taste.
3.Add water till immersing level and let it cook.
4.Cook in medium flame for about 15-20 minutes.
5.Check if it is mashable then it is perfect.
6.Strain water and put it back in flame and let the extra water evaporate.
7.Mash it using a potato masher. I used my wooden masher so that it does not hurt my favorite pot 🙂
8.Remove from flame and add butter milk mixture. If it is not warm then heat it up slightly then add it. I added it in 2 batches.
9.Add salt to taste, 1 teaspoon crushed pepper.
10.Mash and mix it well.
11.Creamy, smooth and perfect mashed potatoes is ready.
Expert Tips
- Potatoes - You can use Yukon potatoes or Russet potatoes or regular floury potatoes that is available in the markets.
- Boiling - I cut potatoes in equal sizes pieces. This helps them cook evenly and mash easily.
- Moisture - Let the extra moisture also evaporate. Keeping it on low heat removes extra moisture.
- Mashing - I always mash potatoes when they are hot. Cold potatoes becomes lumpy and hard to mash.
- Warm milk - I just warm the milk before adding it to the mixture, cold milk can affect the texture.
- Avoid over mixing - I mix only till it comes together. Over mixing makes the mashed potato sticky.
Serving and Storage
Serve them hot with gravies, roasted vegetables, bread or any curry. This goes well with simple meals and festive dishes too. You can add extra butter on top while serving. Store the leftover mashed potato in refrigerator for up to 2 days. Reheat with little milk on low heat before serving.
FAQS
1.Can I skip garlic?
Yes you can skip garlic if you want plain mashed potato. Taste will still be good but I prefer adding garlic for that flavor.
2.Can I make mashed potato in advance?
Yes you can make it one day before and store in fridge. Reheat by adding milk, mix to make it creamy before serving.
3.Why my mashed potato becomes sticky?
It usually happens due to over mixing. Mash them gently and don't use mixer or any electronic gadget. Just a hand masher is enough or you can use any flat ladle too.
4.Can I use cream?
Yes you can use cream for richer taste. You can ¼ cup milk and ¼ cup cream too.
5.Can I freeze mashed potatoes?
Allow potatoes to cool, cover tightly with a ziplock and freeze for up to 5 months. When you want to use thaw overnight in the refrigerator then add to sauce pan, add milk and heat it slowly.
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📖 Recipe Card
Mashed Potatoes Recipe (Best & Creamy)
Ingredients
- ½ kg potatoes
- 2 cloves garlic
- 2 tablespoon butter
- ½ cup milk
- 1 teaspoon crushed pepper
- salt to taste
For serving
- butter
- chives
Instructions
- To a small sauce pan add ½ cup full cream milk along with 2 tablespoon butter. Mix well and let it come to a boil, switch off.
- To a pot add ½ kg potatoes cut into cubes along with 2 garlic cloves and salt to taste.
- Add water till immersing level and let it cook.
- Cook in medium flame for about 15-20 minutes.
- Check if it is mashable then it is perfect.
- Strain water and put it back in flame and let the extra water evaporate.
- Mash it using a potato masher. I used my wooden masher so that it does not hurt my favorite pot 🙂
- Remove from flame and add butter milk mixture. If it is not warm then heat it up slightly then add it. I added it in 2 batches.
- Add salt to taste, 1 teaspoon crushed pepper.
- Mash and mix it well.
- Creamy, smooth and perfect mashed potatoes is ready.
Video
Notes
- Potatoes - You can use Yukon potatoes or Russet potatoes or regular floury potatoes that is available in the markets.
- Boiling - I cut potatoes in equal sizes pieces. This helps them cook evenly and mash easily.
- Moisture - Let the extra moisture also evaporate. Keeping it on low heat removes extra moisture.
- Mashing - I always mash potatoes when they are hot. Cold potatoes becomes lumpy and hard to mash.
- Warm milk - I just warm the milk before adding it to the mixture, cold milk can affect the texture.
- Avoid over mixing - I mix only till it comes together. Over mixing makes the mashed potato sticky.
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