There’s something incredibly satisfying about a generous spoonful of buttery mashed potatoes. They’re one of those sides I never get tired of. I can make them in about 35 minutes with ingredients I almost always have on hand, and even a simple weeknight dinner feels a little more special with a bowl of them on the table.
I love them beneath a ladleful of bœuf bourguignon, where the rich red wine sauce settles into the potatoes. They’re just as lovely alongside roast chicken or a piece of pan-seared fish. But my favourite might be a Sunday roast, when there’s gravy to pass around. I like to make a little well in the centre of my potatoes so every forkful gets some of that warm gravy.
Classic Buttery Mashed Potatoes
Classic, creamy, and fluffy mashed potatoes can be made at home in about 30 minutes using a few basic ingredients
Ingredients
- 10 potatoes, halved
- 1/2 cup milk
- 3 tbsp salted butter
- 1 tsp sea salt Or pink Himalayan salt
Instructions
- Peel and cut the potatoes. Peel the potatoes to remove all skin. Halve smaller potatoes and quarter larger ones so they cook at the same rate.
- Simmer until tender. Place the potatoes in a large pot, cover with cold water by about an inch and add a pinch of salt. Bring to a boil, then reduce to a steady simmer. Cook for 20–30 minutes, until a fork slides through the centre of the largest piece with no resistance.
- Drain and let the steam escape. Drain the potatoes well and return them to the hot pot, off the heat. Leave uncovered for a minute, until the excess moisture has steamed off.
- Mash and season. Drain the potatoes well and return them to the hot pot, off the heat. Let the steam escape for a minute, then add the butter, warm milk and a pinch of salt. Mash by hand until creamy. Taste and add a splash more milk or a little more salt, as needed.
- Taste your potatoes. Adjust by adding more milk for creaminess, more butter for flavour & more salt for enhanced taste.
- Serve warm. Spoon into a warm serving bowl. Make a shallow hollow on top, add a little butter and bring straight to the table.
Notes
- Choose your potatoes. Yukon Gold’s creamy texture and naturally buttery flavour make them my first choice for a hand-mashed potato. Other yellow potatoes work beautifully, too. If you prefer a lighter, fluffier mash, use russets.
- Check the largest piece. A fork should slide easily through the centre. Once the potatoes are tender, drain them well and let the steam escape for a minute before adding the butter.
- Use a hand masher. Mash while the potatoes are hot and stop once you’re happy with the texture. A blender or food processor can turn the potatoes gluey.
- Use a ricer for the finest texture. I like a hand masher for everyday dinners. When I want the potatoes especially smooth, I pass them through a potato ricer while they’re still hot, then gently fold in the butter and warm milk.
- Try cream for a special occasion. For an extra-rich mash, replace some or all of the milk with warm heavy cream (35% cream). Add a splash at a time, tasting as you go. Half milk and half cream is a lovely balance for Sunday dinner.
