All the tips and tricks to make the BEST mashed potatoes every single time! Ready in less than 30 min with just 3 ingredients.
There’s nothing quite comforting than a rich bowl of creamy mashed potatoes.
Loved by grown-ups and kids alike, this 3-ingredient potato mash is a super versatile dish and makes a great side for both weeknight meals and festive dinners.
Over the years I’ve made this mash endless times and my family keeps asking for more.
Awesomely gluten-free and ready in less than 30 minutes, this recipe is a keeper!
Potato mash is possibly one of the simplest potato recipes ever created, but it’s also one of the easiest sides to mess up.
Grainy or gluey texture and lack of flavour are some of the most common issues, and it all comes down to using the right ingredients and method.
Below you’ll find all the tips and tricks I’ve learned over the years, to make perfect mashed potatoes that will see your guests coming back for more.
But first, let’s talk about the simple ingredients you will need to make it.
Just 3 Ingredients For The BEST Mashed Potatoes!
This homemade mashed potatoes recipe only requires very 3 very basic ingredients:
- potatoes ( I use a mix of Russet and Yukon Gold potatoes)
- fresh milk
Choosing the right spud is essential for this recipe. What are the best potatoes for mashed potatoes?
For a fluffy mash, avoid waxy potatoes such as Red Bliss or New Potatoes, as they have a low starch content and don’t absorb much dairy.
Go for Russet or Yukon Gold potatoes instead. Russet potatoes will give you the creamiest mash, but if you don’t mind a bit of texture, Yukon Golds are also great. They have more flavour and lovely gold colour.
For a creamy and velvety mash, opt for full-fat fresh milk. My favourite to use was a2 Milk™, but sadly is no longer available in UK, so use your favourite fresh whole milk.
Butter is the key ingredient to get a rich, creamy, delicious result.
You can’t go wrong with artisanal butter, French or Irish butter are my favourite choices.
I like to to use salted butter, but you can totally use unsalted butter if you like.
Tips for The Best Potato Mash
Once you’ve got your ingredients right, it’s essential to follow a few rules to get the best potato mash ever.
Don’t peel or cut the potatoes.
Unpeeled and unchopped potatoes absorb less water whilst they cook, preserving their natural starch.
Use a potato ricer or masher.
Never ever use a blender or food processor for mashing the potatoes, you’ll almost certainly end up with a gluey unpleasant texture.
You can opt for a potato ricer if you like your mash to be creamy and fluffy (as I did in the recipe video below).
Instead, use a potato masher (as I did in the pictures) if you like some tiny potato bits. which will give a nice rustic texture to your potato mash.
Use softened butter.
Don’t melt the butter before-hand, simply add softened butter chunks whilst you mix your potato mash.
Add warm milk.
Heat your milk before adding it into your mash, this is the best tip to get creamy and velvety mash every single time. Avoid adding all your milk at once, but pour it slowly whilst mixing.
How To Make Mashed Potatoes
Let’s start by cooking the potatoes.
Place the potatoes in a large pot, cover with cold lightly salted water.
Bring to a boil, uncover and boil the potatoes for about 20 minutes, or until they are tender and cooked through.
Once the potatoes are ready, drain them in a colander and peel whilst still hot.
Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.
Then add warm milk.
Avoid adding all your milk at once, but pour it slowly whilst mixing. Continue to mash the potatoes until reaching the desired texture.
Season with a pinch of salt and freshly ground black pepper to taste and a pinch of nutmeg if you like.
How To Customize It
Once you have mastered the basics, go wild with all kind of add-ons.
I love adding a bit of Parmesan or Pecorino cheese for cheesy mashed potatoes, or simply some fresh chopped herbs.
Another great add on would be a couple of spoons of sour cream, as suggested by American cookbook author Ina Garten.
You can also add stir-fried leeks for an awesome leek and mashed potato version, or some bacon, if you’re feeling indulgent!
What Can You Eat Mashed Potatoes With?
Here are a few of favourite ways to enjoy it:
–You can’t go wrong with Crispy Oven Fried Chicken Tenders, they’re super crispy and awesomely baked instead of fried.
– This Italian-style Prosciutto Wrapped Cod takes just 20 min to prepare and makes a nutritious dinner.
– These Beer Lime Chicken Skewers are loaded with flavour, and effortlessly easy to prepare.
– Cauliflower fritters! These are so good, and awesomely baked rather than fried.
What to Do With Leftover Mashed Potatoes?
There are tons of delicious ways to use your leftover mash, here are some of my favourites:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook. Looking at your pictures always makes me smile *and super hungry*!
The BEST Mashed Potatoes (Just 3 Ingredients!)
- 800 gr whole Russet or Yukon Gold potatoes
- 60 gr butter softened
- 60 ml fresh whole milk warmed
- sea salt and black pepper to taste
- a pinch of nutmeg optional
- finely chopped parsley/chives optional
- Place the potatoes in a large pot, cover with cold water and add 1 tsp of salt. Bring to a boil, uncover and simmer for about 20-30 min, or until the potatoes are tender and cooked through.
- Once the potatoes are ready, drain in a colander and peel whilst still hot. In the meantime, warm up your milk.
- Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.
- Slowly pour the warmed milk in, and continue to mash the potatoes until reaching the desired texture. Season with salt and pepper to taste and a pinch of nutmeg if you like.
- Sprinkle with fresh herbs (optional) and serve your mashed potatoes immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in December 2017 as part of a sponsored feature, and updated with more info and video recipe.