How to Make Mashed Potatoes

It’s a delicious side and a healthier alternative to French fries. You don’t have to deep fry the potatoes, just boil them and turn them into a delicious and creamy side to go along very well with steaks and other meat products. 

And mashed potatoes are easy to make. I personally love to mash the potatoes – I find it very therapeutic. And it’s also one of the first things I have learned how to make, by stealthily observing my mother’s moves.

So here’s how to make mashed potatoes, a comfort food that’s not going to settle too hard on your thighs.

8 steps on how to make mashed potatoes

1. Pick the right type of potato

Varieties low in starch, like fingerling and Red Bliss, are waxier and don’t absorb dairy as well as the other types, so the texture of the mashed potatoes won’t turn out as creamy as we like it. Use starch-heavy varieties like Russets or Yukon Golds.

2. Peel potatoes and cube them

Peel the potatoes, wash them and then cut them into quarters – that is how they will boil faster.

3. Boil potatoes in a saucepan

Add the pieces to a large saucepan and cover them with water. Salt the water, because your potatoes won’t turn out bland. Bring the water to a boil.

Don’t add the potatoes to a boiling pot of water, because you increase the chances of uneven cooking.

4. Cook on medium heat

After the water starts boiling, reduce heat to medium-low. Cover the saucepan loosely and boil for 15-20 minutes.

5. Test the potatoes

How do you know when they’re ready? When they start to fall apart when you pierce them with a fork.

6. Let butter and milk reach room temperature

Take these out of the fridge well before you add them to the mashed potatoes. Let them warm up on the counter.

7. Mash potatoes

Add the boiled potatoes to a large bowl and mash them using a fork or a potato masher. Don’t go for the mixer or blender, because you will overwork the potatoes.

8. Season

Add some pepper and just a pinch of extra salt.

9. Add butter and milk or cream

Blend the butter and milk, gradually, in the mashed potatoes, but don’t overwork them. Because when you mash them, the potatoes release starch and then lose their flavor. They become gummy and unappealing.