Description
This easy gluten-free mashed potatoes recipe makes fluffy, creamy, classic mashed potatoes every time. They’re special enough for holidays and easy enough for a weeknight!
Ingredients
Scale
For Classic Mashed Potatoes:
- 3 pounds Russet potatoes, peeled and cut into 1-inch cubes*
- Water
- 1/2 Tablespoon salt (for cooking water)
- 6–8 Tablespoons butter, cut into small cubes*
- 1–1/4 cup half-and-half,* warmed
- 1 teaspoon kosher salt (start with less, if using fine tables salt)
- 1/4–1/2 teaspoon black pepper
Optional Garnish or Extras:
- Fresh parsley, snipped chives, fresh thyme or fresh rosemary, for garnish
- Freshly cracked pepper
- Minced garlic or roasted garlic
Instructions
- Prep The Potatoes. If you haven’t already, prepare the potatoes. Peel the potatoes & wash thoroughly. Cut potatoes into 1-inch cubes for even cooking.
- Prepare For Cooking. Add diced potatoes to a large pot and cover completely with water, so that the water level is about 1 inch above the level of the potatoes. Add a generous sprinkle of salt to the water (about 1/2 Tablespoon)
- Boil Till Tender. Bring the water to a boil over medium-high heat, then boil the potatoes for 10-12 minutes, or until the potatoes are fork-tender (easily pierced with a fork), and a potato cube easily mashes when pressed with the back of a fork.
- Drain & Dry. Place a sieve in the sink and drain the potatoes by pouring them through the strainer so only the potatoes remain and all the water drains out. Return them to the pot and let the residual heat from the pan evaporate any leftover water.
- Mash Potatoes. Add 3/4 cup warmed half-and-half and 6 Tablespoons butter, along with 1 teaspoon salt and 1/4 teaspoon pepper. Use a potato masher to gently mash the potatoes until you reach your desired smoothness, adding more butter or half-and-half as needed. (I usually use 8 Tablespoons butter and 1 cup of half-and-half with Russet potatoes.) If you prefer you can use an electric hand mixer to mash the potatoes, though you need to be careful not to over-mix the potatoes, which can cause them to get gluey and overly starchy. Keep the speed low and take frequent breaks to stir by hand to avoid over-mixing!
- Taste & Season. Then, taste the mashed potato mixture and add additional salt, pepper, butter, or half-and-half as needed. Garnish with fresh herbs or freshly cracked pepper, as desired.
- Serve & Store. Enjoy right away. Store leftover mashed potatoes in an airtight container 3-4 days. Reheat leftover mashed potatoes in the microwave or on the stove with an extra splash of milk or a pat of butter to help loosen them back up.
Notes
Ingredient Notes:
- Potatoes. You can absolutely use Yukon Gold or red potatoes for mashed potatoes. There is no need to peel Yukon Golds or red potatoes if you prefer the texture. I highly recommend peeling Russet potatoes, since they have thick skin.
- Butter. I like using 8 Tablespoons (1 stick aka 1/2 cup) butter for amazing flavor for holidays like Thanksgiving, Christmas, or Easter. For slightly lighter potatoes, feel free to use 6 Tablespoons, and add more milk or half-and-half.
- Half-And-Half. You can use heavy cream for ultra-rich mashed potatoes, or whole milk for lighter mashed potatoes. Low-fat (2%) or skim milk will also work, though the mashed potatoes won’t be as silky or plush.
Make-Ahead Tips:
- You can peel & wash the potatoes up to 24 hours in advance. Store in a bowl, pot, or airtight container completely submerged in water to avoid discoloration. Chill in the refrigerator up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American