{"id":142896,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/"},"modified":"2025-03-14T10:49:12","modified_gmt":"2025-03-14T15:49:12","slug":"traditional-mashed-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/","title":{"rendered":"Mashed Potatoes"},"content":{"rendered":"

No holiday meal is complete without a side of rich and creamy mashed potatoes. Mashed potatoes pair perfectly with turkey and stuffing for Thanksgiving, and they taste equally good served alongside festive ham recipes<\/a> or beefy prime rib. The best mashed potatoes recipe is fancy enough to serve for company and easy enough to whip up for a weeknight dinner. This recipe is just that!<\/p>\n

How to Make Mashed Potatoes<\/h2>\n

Looking for tips on how to make the best mashed potatoes recipe? I\u2019ve made hundreds of mashed potatoes as a professional chef and caterer: small, 2-pound batches that get gobbled up with weeknight dinners, and enormous quantities mixed in a 50-quart stand mixer for parties and weddings. After taste-testing all those potatoes, I can confidently say that I know the secret behind a successful mashed potatoes recipe. It boils down to five simple tips.<\/p>\n

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  1. Use the right potato:<\/strong> What are the best potatoes for mashed potatoes? We like starchy potatoes like russet potatoes. This type of potato<\/a> is low in moisture and high in starch, so it breaks down and becomes fluffy when mashed. All-purpose potatoes like Yukon Gold potatoes work well, too. The skins are thin, so this type is especially well-suited for skin-on mashed potatoes. Avoid waxy potatoes. These potatoes have a gummy texture when mashed.<\/li>\n
  2. Don\u2019t overcook the potatoes:<\/strong> Overcooking the potatoes makes them water-logged. They won’t be able to absorb all that delicious butter and cream, and the mashed potatoes can become soggy and loose. How long to boil potatoes for mashed potatoes depends on how large you cut the pieces. You’ll know when they’re finished when a fork easily pierces the flesh.<\/li>\n
  3. Drain the potatoes well:<\/strong> Any added moisture can water down the flavor and create loose mashed potatoes. After draining the potatoes, transfer them back to the hot pot, then wait five minutes before adding the warm cream. This gives the potatoes time to steam and release any excess moisture.<\/li>\n
  4. Don\u2019t use a blender:<\/strong> Technically, yes, you can mash potatoes in a blender. Do we recommend it? No. It makes the texture quite gloopy. A ricer or handheld potato masher is the best way to mash potatoes<\/a>. You could also use a hand mixer or stand mixer. Just be careful not to overmix with electric mixers, or the potatoes will become gluey.<\/li>\n
  5. Prepare the right amount:<\/strong> A good rule of thumb is to use 1\/2 pound of potatoes per person. When people ask me about how many potatoes for mashed potatoes, I always recommend estimating high. People love mashed potatoes and often dig in for a second serving. It’s not usually a problem to make too many. They store well, and you can repurpose the leftovers in so many ways.<\/li>\n<\/ol>\n

    Mashed Potato Ingredients<\/h2>\n