Perfect Mashed Potatoes

Light, fluffy, creamy and buttery is the best way to describe these mashed potatoes that are made with a combination of rustic potatoes and delicious golden Yukon potatoes giving you the perfect texture and flavor. This is a foolproof recipe for mashed potatoes!

Thanksgiving isn’t just a holiday in our family—it’s a full-on celebration, and you better believe the mashed potatoes are right up there with the turkey and dressing. I learned the hard way just how crucial they are one year when I decided to try a new kind of potato and, oh my goodness, it went sideways. I used red potatoes for a crowd of thirty, thinking I’d come up with a fabulous twist.

But anyone who’s made mashed potatoes knows red potatoes don’t stand up to the mashing. They turned to pure starch, leaving me with one big bowl of gooey, gummy disappointment. That was a lesson I won’t forget, and ever since, I’ve been on a mission to make the perfect mashed potatoes.

This year, I’m bringing you my go-to recipe with a mix of russet Idaho potatoes and those creamy, golden-fleshed Yukon Golds. It’s the best of both worlds: the russets hold up well and bring an earthy depth, while the Yukon Golds add a sweet, buttery flavor that’s just heavenly.

This combination makes a fluffy, rich mash that’ll have everyone coming back for seconds (and maybe thirds).

Mashed potatoes aren’t just for Thanksgiving—they’re the perfect side for everything from roast beef to meatloaf. And if you’re lucky enough to have leftovers, you can turn them into crispy fried potato patties the next day (stay tuned for that recipe!).

What you will need to make the Perfect Mash Potatoes

Idaho potatoes

Yukon Gold potatoes

Salted butter

Whole milk or half and half

Salt

Pepper

How to make Perfect Mash Potatoes

1. Wash the potatoes thoroughly and then peel and cut into ½ cubs.
   
   In a colander, rinse the cube potatoes in cold water a few times. This helps to prevent them from becoming too starchy. Place the russet and Yukon Gold potato cubes in a large pot of cold water -covered the potatoes about 3 inches with water. Add 1 teaspoon of the salt to the water. . Bring to a boil, then reduce the heat and let them simmer until they’re fork-tender, about 15–20 minutes.
2. Drain and Dry: Drain the potatoes well and return them to the pot and cover with a clean cloth for about three minutes. This will help absorb all the water from the potatoes. Don’t skip this step. This will help evaporate any extra water so you don’t end up with watery mash.
3. Mash ‘Em Up: For a super-smooth texture, use a hand mixer on low speed or a stand up mix being careful not to overmix (overmixing can release too much starch and make them gluey). Alternatively, you can go the traditional route with a potato masher for a fluffier, slightly textured finish.4.
4. Add the Good Stuff: add the room temperature butter or you can melt it slightly. Warm the milk and slowly add the milk to the potatoes and butter. Add the remaining teaspoon of salt . Add the black pepper. Mix on slow speeds until the potatoes are creamy and smooth. Taste and see if more salt and pepper need to be added. Also you may need to add a tad more warm milk.
   If you like a little extra creaminess, fold in a spoonful of sour cream.
5. Finish with Butter: Right before serving, add about 3 or 4 tablespoons of extra butter on top for that beautiful, melty finish. Because when it comes to Southern mashed potatoes, more butter is always better!
6. Granish if desired with a few flakes of fresh parsley.

Tips for Perfect Mashed Potatoes Every Time

• Use the Right Potatoes: For fluffy mashed potatoes, stick with russet or Yukon Golds—avoid waxy varieties like red potatoes, which tend to get gummy.
• Don’t Overmix: Mixing too much releases the starch, turning your mashed potatoes into a sticky mess. For the fluffiest texture, use a hand masher or a light hand with an electric mixer.
• Warm your milk and butter
• Be sure to use whole milk or half and half. Mash potatoes need the full fat of milk to taste the best.

Why These Mashed Potatoes Will Shine on any holiday or family gathering!

These aren’t just any mashed potatoes—they’re your assurance that you won’t end up with a repeat of my “red potato disaster” from years ago! They’re creamy, buttery, and the perfect base for all that holiday gravy.

The Low down on potatoes! Potato Lesson 101:

1. Texture and Starch Level:

Yukon Gold potatoes are medium-starch potatoes with a naturally creamy, slightly dense texture. They fall between waxy and starchy, making them ideal for mashed potatoes because they hold their shape well while still breaking down enough to create a smooth consistency.

2. Flavor Profile:

Yukon Golds are celebrated for their rich, buttery flavor and subtle sweetness. This natural creaminess eliminates the need for excessive butter or cream, enhancing their appeal in mashed dishes.

3. Color:

Their golden-yellow flesh adds visual warmth to mashed potatoes, creating a more appetizing and luxurious presentation.

4. Cooking Benefits:

Yukon Gold potatoes don’t break down as quickly as Russets when boiled, which means they’re less likely to become waterlogged. This helps retain their rich flavor and creamy texture.

1. Russet Potatoes or Idaho Potatoes

2. Texture and Starch Level:

Russet potatoes are high-starch potatoes, giving them a fluffy and airy texture when cooked. This starchiness is what makes them ideal for producing light, smooth mashed potatoes.

2. Flavor Profile:

Russets have an earthy, mild flavor that serves as a neutral base, allowing seasonings and other ingredients to shine. When combined with Yukon Golds, their flavor is balanced by the butteriness of the latter.

3. Cooking Characteristics:

Russets absorb moisture easily, which is why they can become too gummy if overworked. To avoid this, gentle mashing or using a potato ricer is key. They blend beautifully with cream and butter, enhancing their natural fluffiness.

4. Peeling Tip:

The skin of a Russet potato is thicker than that of a Yukon Gold, so peeling before cooking is recommended for a smoother mashed potato texture.

Red Potatoes (Why They Don’t Work Well Here)

1. Texture and Starch Level:

Red potatoes are waxy with a lower starch content, meaning they hold their shape well but don’t break down easily when mashed. Instead of becoming fluffy, they often turn gluey or gummy due to their high moisture content.

2.  Uses:

These are better suited for dishes like potato salads or roasted potatoes, where their firm texture can shine.

The Perfect Blend: Yukon Gold + Russet

1. Texture Combination:

The mix of Russet and Yukon Gold potatoes creates the perfect balance of fluffiness and creaminess. The Russets provide that light, airy texture, while the Yukon Golds bring creaminess that feels indulgent.

2. Flavor Harmony:

The earthy, mild flavor of the Russets pairs beautifully with the buttery sweetness of the Yukon Golds. This combination creates depth and richness, giving the mashed potatoes a dynamic, well-rounded taste.

3. Visual Appeal:

The golden hue of Yukon Golds elevates the mashed potatoes from plain white to a warm, golden tone, adding both flavor and beauty.

 More tips:

Boil both types of potatoes together, starting them in cold water to ensure even cooking. Salt the water generously to infuse flavor into the potatoes as they cook.

2.Mashing Techniques:

Use a potato masher or ricer for best results. Overworking high-starch potatoes like Russets can lead to a gluey texture, so mix just until smooth.

For something different here are some things to add to your mashed potato:

• Fresh roasted garlic
• Chives
• Sour cream
• Sprinkle of cheese

Other recipes that I know you’ll love

The Best Hash Brown Potato Casserole

Sweet Potato Crunch Casserole

Southern Potato Salad

Mary Mac’s Tomato Pie (Copycat Recipe)

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Enjoy!

Aletia

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