Everyone needs a fool-proof, basic mashed potatoes recipe in their recipe repertoire to break out for any holiday feast or midweek comfort meal. My version combines butter, milk, and russet potatoes with just a hint of nutmeg and white pepper.
My go-to mashed potato recipe for any occasion.
As far as I am concerned, there is no such thing as bad mashed potatoes. You’ll have a magical combination if you combine butter, potatoes, salt, and milk. Adding a nip of white pepper, nutmeg, and a little garlic powder upgrades this comfort meal staple to a super special side dish you can break out for holidays or any midweek comfort meal.
How to make basic mashed potatoes
You only need a few ingredients for this super simple side dish.
What you need
- Potatoes: Choose between russets or Yukon gold potatoes. I like russet potatoes for their fluffiness and Yukon golds for their buttery, creamy texture.
- Whole milk: You can also use cream or half-and-half, but for a simple side, I keep it lighter with whole milk. I recommend avoiding low-fat milk, but 2% can still work well. I use just over ¼ cup of milk per pound of potatoes.
- Butter: I use unsalted butter. I use a ratio of 2 tablespoons of butter per pound of potatoes.
- Spices: Besides plenty of salt, I use garlic powder, white pepper, and nutmeg.
How to make it
- Step 1: Peel the potatoes and halve them lengthwise. Cover with 1 inch of cold water and add 1 teaspoon of kosher salt per pound of potatoes to the water. Bring to a boil and cook for 30 minutes until fork-tender.
- Step 2: Turn off the heat. Drain the potatoes and return them to the warm pot. Return the pot to the warm burner and let stand for a few minutes. The residual heat from the burner will help excess water evaporate from the potatoes.
- Step 3: Turn the heat on the pot to the lowest setting. Add half the milk to the potatoes. Add the butter and spices. Use a potato masher to incorporate the milk and butter into the potatoes.
- Step 4: Add the rest of the milk in increments, mashing after each addition until the potatoes reach your desired consistency. You may not use all of the milk.
- Step 5: From there, simply taste the potatoes and add more salt, garlic powder, white pepper, or nutmeg to taste.
After that, simply transfer the mashed potatoes to a serving platter and enjoy with your favorite entrée.
Serving Ideas
- Coq au Vin: Serve mashed potatoes with this classic French chicken dish. The red wine sauce pairs beautifully with mashed potatoes!
- London Broil: There’s nothing like steak and potatoes, and my Reverse Sear London Broil Recipe is the perfect accompaniment to mashed potatoes.
- Turkey Breast: Serve mashed potatoes with a beautiful, dry-brined turkey breast for the ultimate comfort meal!
- Trout Amandine: Craving fish? Crisp, pan-fried trout with an almond sauce would work well with fluffy mashed potatoes.
Basic Mashed Potatoes
Everyone needs a fool-proof, basic mashed potatoes recipe in their recipe repertoire to break out for any holiday feast or midweek comfort meal.
Print
Pin
Share on Facebook
Servings: 6
Calories: 306kcal
Equipment
Ingredients
- 3 pounds russet potatoes (peeled and halved lengthwise)
- 4 teaspoons kosher salt (divided, plus more to taste)
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ⅛ teaspoon nutmeg
- 6 tablespoons butter
- 1 cup whole milk (plus more if needed)
Instructions
Boil the potatoes:
- Add the potatoes to a large pot and cover with water by 1 inch. Add 3 teaspoons kosher salt and bring to a boil. Boil for 30 minutes or until the potatoes are fork-tender. Turn off the heat.
- Drain the potatoes and return them to the warm pot. Place the pot back on the warm burner, leave the heat off, and let the excess water evaporate for 5 minutes.
Mash the potatoes:
- Add the garlic powder, white pepper, nutmeg, and butter to the potatoes. Add half the milk. Turn the heat to low. With a potato masher, begin mashing the potatoes to incorporate the butter into the potatoes.
- Tilt the pot toward you and continue adding the rest of the milk in increments until the potatoes reach your desired consistency. You may not use all the milk or you may wish to add a few additional splashes if needed.
- Taste the potatoes. Add the remaining 1 teaspoon of kosher salt. If desired, add more salt, garlic powder, white pepper, or nutmeg.
To serve:
- Spoon the potatoes onto a serving platter and smooth them out, creating divots with the back of your spoon. Enjoy!
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Sodium: 1667mg | Fiber: 3g | Sugar: 3g | Vitamin C: 13mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
