How long it takes: about 40 minutes Equipment you’ll need: large pan to boil potatoes, potato masher Servings: 8 Like gravy? Lately we’ve been loving these tender slow cooker pork chops (the gravy is amazing!) and Instant Pot chicken thighs with gravy. And with Thanksgiving right around the corner, you’ll need mashed potatoes for all that luscious turkey gravy. Stuffing, sweet potatoes, and green bean casserole are great but you can’t forget the mashed potatoes. Rich butter, milk, and tangy sour cream are blended into the mash, ensuring that the mashed potatoes are tasty and delicious. Fancy them up with chopped chives, fresh parsley, or garlic.
About This Mashed Potato Recipe
Mashed, not whipped. Homestyle mashed red potatoes are uncomplicated and satisfying. The potatoes are mashed, not whipped, so they are chunkier, with tender red skins mashed right in. (If you prefer whipped potatoes, I’ve got you covered. Try Instant Pot mashed potatoes; they turn out perfectly every time.)
What you’ll need
Red Potatoes: Look for a 3 pound bag of red potatoes. Red potatoes have a red skin that is thin and tender. You won’t be peeling the potatoes; the skin is mashed right into the potatoes. Red potatoes are lower in starch and have a somewhat sweet flavor. Small red potatoes are sometimes called new potatoes. Butter: The recipe calls for 4 tablespoons, or half a stick. This amount is totally up to you; add more or less to your taste. Take the butter out of the fridge when you start the potatoes so it isn’t rock hard. It will blend into the potatoes more easily without cooling them down too much. Milk: Full fat, lowfat, or 2%, any type of milk will work. The milk helps loosen the mixture a bit so the potatoes are easier to mash and not too stiff or dry. Sour Cream: Sour cream adds a tangy flavor that goes really well with potatoes. Think of baked potatoes with sour cream; they’re good, right? Fresh Parsley or Chives, optional: In my mind, fresh herbs aren’t really optional but you may leave them out if there’s someone in your family who draws the line at anything green. Parsley adds a fresh herby flavor; chives have a mild onion and garlic profile. Salt & Pepper: Be sure to add salt to the cooking water. Without any salt, potatoes taste bland and flavorless.
How to make Mashed Potatoes
Prep the potatoes. You can actually do that the day before if you want (look at the Make-Ahead section). Scrub the potatoes lightly and rinse them well. They usually aren’t very dirty but you want to make sure they are spotlessly clean – no one wants gritty potatoes. Trim off any eyes or bruises. Lower sodium than boxed potatoes. Hold on to your hat, instant mashed potatoes contain 390 mg of sodium per half cup serving! Ouch. And a half cup of mashed potatoes isn’t a very large serving. I calculated that a half cup serving of homemade mashed red potatoes has just 81 mg of sodium. Whew! That’s a huge difference. Boil the potatoes. Fill a large cooking pan with cold water. Cut the potatoes into 1 to 2 inch chunks. The size of the chunks doesn’t matter as much as cutting them into the same size. If the pieces are roughly the same size, they’ll cook more evenly and get done at the same time. The potatoes should be completely covered by water in the pan. That doesn’t mean that the water level has to be 2 inches over the potatoes. Just make sure they are all submerged. Add the salt and put the pan on the stove over high heat. Cover the pan and bring the potatoes to a boil. It will take roughly ten to twelve minutes, depending on the size of your pan. Once the potatoes have come to a boil, turn the heat down to heat, maintaining a good boil. Cook the potatoes until they are fork tender. When you poke a fork into a potato chunk, you shouldn’t feel any resistance. I usually poke a few just to make sure. Drain the potatoes in a colander set in the sink. Put the drained potatoes back into the hot pan and heat them over medium heat. This step ensures that the excess water will evaporate. A lot of cooking water left on the potatoes tends to make them gluey. Add the softened butter, milk, and sour cream to the pan. Allow these ingredients to warm up until the butter melts. Remove the pan from the heat. Mash the potatoes with a potato masher. It’s up to you how much you mash them. Some folks prefer them lightly “smashed”; others prefer a creamier texture. Check seasoning. Taste the potatoes and check the seasoning. Add more salt and a few grinds of freshly cracked black pepper. Stir in fresh chopped chives or parsley. Serve immediately or keep warm until ready to serve.
What’s the best way to keep mashed potatoes warm?
There are a few methods to keep mashed potatoes warm until you’re ready to serve them.
Make It Your Own
Extra rich mashed potatoes: Make the potatoes with heavy cream instead of milk. Garlic mashed potatoes: Add up to a tablespoon of finely minced or pressed garlic, a half teaspoon of garlic powder, or roasted garlic. Add it with the milk, sour cream, and butter. Crockpot mashed potatoes: Try slow cooker mashed potatoes. The potatoes are cooked, mashed, and kept warm right in the slow cooker. Rather use your Instant Pot? Try Instant Pot mashed potatoes. Low-carb potato alternatives: Parsnip purée, mashed sweet potatoes, or cauliflower rice are good options.
Make-Ahead Ideas
Scrub and cut the potatoes up to 24 hours in advance. Cover the cut potatoes completely with water so that they don’t discolor. Store in the refrigerator. Drain the potatoes before cooking. Add fresh cold water to the pan.
Storage & Reheating Tips
Refrigerator/Freezer: Leftover mashed potatoes, if refrigerated promptly, will keep for three to four days in a covered container. They can be frozen for up to 2 months; the texture will be affected. Reheat: Individual portions can be reheated in the microwave at 50% power until warmed through. For larger amounts, spread the mashed potatoes in an oven-proof baking dish, stir in a little milk or cream, and cover. Heat in the oven (350°F) for 20 to 30 minutes or until warm.
Leftover Love
Here’s a great way to use up leftover mashed potatoes: try mashed potato pancakes! The potatoes are mixed with a bit of flour, an egg, cheese, and seasonings, formed into patties, and fried until crisp. So good with a spoonful of sour cream or ketchup. Another great use for leftover mashed potatoes is this loaded mashed potato casserole – it’s amazing! Quick-Start Guide!
