These Classic Mashed Potatoes are a fall and wintertime staple, which go with everything from roasted turkey to pork chops or a chicken and noodles stew.
Mashed potatoes are a great fall and winter dinner time staple. If you have a busy fall schedule like ours, they’re also quick and easy to make, when you don’t have a lot of time to spend in the kitchen. Plus, with Thanksgiving later this month everyone needs a classic mashed potato recipe like this one!
Can we just talk about it being November already? Where has the year gone? I feel like we were just enjoying the warm days of summer, going to the splash pads, walking around in sandals and now we’re moving towards winter coat weather. While I love the start of the holiday season, the cold and snow are admittedly not my favorite.
While I may not love all of the winter weather, having these mashed potatoes on a cold fall evening alongside some comfort food is just about perfect. What better way to warm up than with these creamy, classic mashed potatoes. I really can’t think of a better way. Can you?
The ingredients are pretty standard: potatoes, butter, milk and a little potato water. Nothing fancy here like roasted garlic or a sautéed mushroom topping. However, this recipe would be a great starting point for something like that. It’s the method of cooking, which I really feel makes a huge difference here and comes from Chef John at Allrecipes.com. If you frequent that site, he’s somewhat of a celebrity there.
While the ingredients are pretty standard, the cooking method is new for me. Although I’ve listed the steps in the recipe below, I highly encourage you take a quick view of this video from Chef John. While my technique differs slightly from his, it has definitely changed my mashed potato making forever.
A few things he does differently than what I’m used to:
- He makes only 1 cut to each potato, cutting it in half lengthwise down the middle, making two parts. No more chopping the potato into a bunch of pieces which I never get quite uniform in size.
- He places the potatoes back into the dutch oven after cooking them and draining. With the heat turned back on for 30 seconds, it helps dry the potatoes to ensure optimal fluffiness.
- He only uses a potato masher, like the one shown in my photos and doesn’t mash them forever. Growing up I always saw them made with a hand mixer and beaten for at least 5 minutes. This version only uses the masher to make about 8 trips around the pan, using an up and down motion. Since the potatoes have cooked more uniformly than my previous tries, it doesn’t take a ton of mashing to reach my desired consistency .
Note on consistency: I like a few chunks in my potatoes. If you want them creamier, you can mash them a little longer than stated in my recipe below.
These potatoes were so rich and creamy! I never would have guessed they only had 1/4 cup of butter and 1/2 cup of milk in them! They were definitely, hands down, the best potatoes I’ve ever made.
If you’re looking for a perfect comfort food side dish or need something for Thanksgiving in a few weeks, this would be a great recipe to try out! It’s quick, easy and were loved by all 🙂 #winnerinmybook
- 3 medium Russet potatoes (about 2.5 lbs.)
- ¼ cup butter
- ¼ cup 2% milk
- ¼ cup mashed potato water*
- Wash, peel and cut potatoes in half, lengthwise. Add them to a large dutch oven and cover with water. Stir in 2 Tbs. table salt
- Place pot over medium-high heat. Bring to a boil and then reduce heat, cover and simmer for about 20-25 minutes, until potatoes are fork tender.
- Drain and place the potatoes back in the dutch oven on the stove. Turn heat to medium-high for 30-seconds. Turn off heat. With a potato masher, mash potatoes, using straight down motions, 2 times around the pan. Add butter and repeat mashing another 2 rounds.
- Add milk and potato water, and mash another 3-4 times around the pan, also using stirring motions this time with the masher. Taste and add salt, if needed. Mine didn't need any since the potatoes were already cooked in salted water.
*This recipe was adapted from Allrecipes.com