Side

Creamy Mashed Potatoes

Buttery, smooth mashed potatoes made with yellow potatoes.

⏱ 30 min (10 min prep, 20 min cooking) 🍽 Serves 6 · about 3/4 cup kid friendlymake aheadbudgetquickfreezer friendly vegetariangluten free
📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Potatoes

  • 2½ lb Yellow (Yukon-type) potatoes, peeled and cut in 2-inch chunks
  • 1 tbsp Table salt, for the cooking water (left out of nutrition)
  • 4 tbsp Butter, salted
  • ¾ cup Whole milk, warmed
  • ½ tsp Table salt
  • ⅛ tsp Ground black pepper

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, potato masher, colander.

  1. Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil and cook 15 to 20 minutes, until a fork slides in easily.
  2. Drain well and return to the pot over low heat for 1 minute to dry.
  3. Mash with the butter, then stir in the warm milk, salt and pepper.
Make aheadMake up to 2 days ahead; reheat covered in the oven or microwave to 165°F with a splash of milk.
❄️ FreezerFreeze in portions for up to 1 month; they may be a little looser after thawing.
↺ LeftoversTop shepherd's pie or make potato pancakes.
🧒 With kidsKids can do the mashing once the potatoes cool a little.
Dairy-free swapUse olive oil and some of the potato cooking water or unsweetened plant milk.

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub