Mashed potatoes are heavenly when done right. I do believe that this is Denton’s favorite thing I make. He could eat them every single day. As long as I make them with my three little secrets. Here we go.
First Secret: Start with well scrubbed Russet potatoes. I’ve tried a LOT of different potatoes and they always turn out like glue if I don’t use russets. Don’t deviate. Trust me.
Potatoes, yum. I even like them raw.
Cut them into roughly the same size for faster cooking times. Not that mine are roughly the same size, but still. 😉
Second Secret: Start cooking your potatoes in COLD water. Please trust me again and don’t deviate. It makes a world of difference. I promise.
Add salt….
And pepper…..
A heaping amount of minced garlic cloves. I always cheat and use the canned stuff. Cook potatoes until tender.
Third Secret: This one is the most important in my opinion. Drain the potatoes and return them to your HOT pot. You want it to cook off any of the residual cooking water and to dry out the potatoes. It’s going to hiss and steam, and it gives the potatoes the most amazing toastiness, that you will not believe. You will have to watch them like a hawk, you don’t want to burn them, just dry them out as much as possible.
And in an obscene amount of butter….. 
Add in whole milk and mash with your trusty potato masher. Here is where I would be in trouble with Chef Gordon Ramsey. I like my mashed potatoes with some lumps. If you don’t, you can always put the potatoes through a ricer to ensure lump free potatoes. But for me, they need to be slightly lumpy. I love them that way.
Additional salt and pepper could be required if you are me or my daughter, then sit down and enjoy all of the deliciousness you have created. You’re going to love them.
NOTE: This is my basic recipe, you can add in anything you like to make them your own and it doesn’t affect this recipe. Cream cheese, chives, mayonnaise, yes mayonnaise, anything your heart desires. Just use the basic recipe to cook and dry out your potatoes and you are going to love them!
Here’s the handy dandy printable recipe.
3 Secrets to Amazing Mashed Potatoes
Ingredients
- 4 to 6 medium russet potatoes
- salt and pepper
- 1 TBSP minced garlic
- 1/2 stick unsalted butter
- 1/2 to 3/4 cup of whole milk
Instructions
- Scrub and peel your RUSSET potatoes.
- Dice into roughly the same size and put into COLD water.
- Bring to a boil and cook until tender. Approximately 15 to 20 minutes.
- Drain potatoes and put back into your HOT pot and steam away all cooking water.
- Add butter and milk and mash until you are happy with their consistency.
- Enjoy!
Because I make about 10 pounds of mashed potatoes every Thanksgiving to help my mother out with our dinner, I can appreciate these tips more than you know! I’m going to give these a try the next time I make mashed potatoes in the coming weeks. I always tend to use Russet potatoes, but I’m intrigued by the other 2 secrets! I’ve pinned for later! Thanks for linking up to the Make Life Pretty Monday link party! Have an awesome week!
Mashed potatoes are my favourite! Never heard the tip about drying out the potatoes. Will have to give that a try. #happynowlinkup
It makes them so, so good! I hope you like them!
Like the others (above) I would never have thought of letting them dry. Now to see if I can find my ricer!
Kay
An unfittie’s guide to adventurous travel
Yum!
Tracie, I prefer the russets, too. And THE most important thing is drying them out before mashing. I have to part ways with you on the matter of garlic, though. Besides being allergic to garlic, I just don’t like it in mashed potatoes. Especially when the main dish has garlic in it, the salad dressing has garlic in it … But that’s just my opinion. I know lots of people like it! People who didn’t know about drying out the potatoes are going to be amazed at what a difference it makes. They’ll be commenting that you revolutionized their mashed potato making! #MMBH
It makes them so, so good, doesn’t it! Allergic to garlic, NOOO! Thanks for stopping by!
We love mashed potatoes and your recipe looks delicious, I like the addition of the garlic in the boil. Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
Thanks!
Thanks so much for these ideas. I never thought to dry mine out as much as possible first. Mine always end up too mushy.
Thanks for visiting the Wonderful Wednesday Blog Hop!
You’re so welcome! It makes them so, so good!
My mother always used to dry hers out and shake the pot vigorously to start breaking the corners off her quartered potatoes. We have funny rules at my house: “The first one who complains about lumps in the gravy or the potatoes washes dishes.” Works well for me (I have a dishwasher, but there is always those stubborn pots!)! Gotta love those family traditions!
❤️ Yes!
Great instructions!! Thanks for sharing at the What’s for Dinner party!