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This homemade mashed potatoes recipe can be used to make mashed potatoes for a weeknight dinner or doubled to feed a crowd at a holiday get-together. Mashed potatoes are just one of those side dishes you have to learn how to make from scratch. There is no box out there that will ever come close to homemade. Not only is this recipe incredibly simple to make but it is also deliciously nutritious.
The Easiest Way to Peel a Bunch of Potatoes
Depending on how many people you are planning to feed, there is a pretty good chance that you might be peeling a lot of potatoes at once. For example this recipe calls for 10 small to medium sized potatoes. That is a lot of potatoes to peel. So how do you make this task easier?
For one, get a good peeler if you are going to be doing this task by hand. If you plan on peeling a lot more potatoes or make mashed potatoes frequently, I think the peeler attachment for the KitchenAid mixer is worth the investment.
The Best Homemade Mashed Potatoes Recipe
- 10 small-medium Russet Potatoes peeled, cubed
- 1/2 tbsp salt
- 1 stick salted butter
- 1/4 cup heavy whipping cream
- salt and pepper to taste
- (optional) parsley for garnish
- Fill pot with water until you just barely cover the potatoes.
- Place pot onto the stove and turn on high. Wait until water begins to boil.
- Once boiling reduce heat to medium-low. Allow to cook 10-15 minutes or until the potatoes can be cut easily with a fork. The length of cooking time will depend on how big your cubes of potatoes are.
- Once potatoes are cooked thoroughly. Remove from heat and strain in a colandar in the sink. Let potatoes sit in the colandar undisturbed for 5 minutes to allow all excess water to drain away.
- Add 5 tbsp of butter to the potatoes and heaving whipping cream.
- Mix in any additional salt or pepper to your preferred taste.
- Transfer mashed potatoes to a serving dish. Top with remaining 3 tbsp of butter and garnish with dried parsley (optional).
The Secret to Deliciously Creamy Mashed Potatoes
I don’t know about you, but I don’t have a lot of upper body strength to be mashing potatoes by hand. I’ve never physically mashed potatoes. In my family we have always used an electric hand mixer to whip our mashed potatoes into a creamy consistency.
When I got a KitchenAid stand mixer, I ditched the electric hand mixer and began making my mashed potatoes in the mixer itself just using the basic paddle attachment. Both the hand mixer and stand mixer yield creamy, delicious mashed potatoes every time.