This Mashed Potato recipe is a family favorite! It is creamy and mouthwatering. There are never any leftovers when this bowl of lusciousness is made. And I say this with confidence because it is approved by my pickiest eater.
I tested a “lighter” mashed potato recipe but while the calories and points went down, the taste was not very pleasant especially when cooking for children and guests. So, with a popular dish like this I figured the best way to go about making this work is by portion controlling. In addition, I used light butter and whole milk instead of regular butter and cream. You can certainly decrease the amount of butter if desired.
I used the good ole potato masher. The potatoes are smooth with slight bit of chunks. Once the potatoes are cooked fully these chunks are going to disappear as soon as it gets into your mouth! If you prefer less chunks, just mash them a little longer. I have tried the stand mixer and hand mixer as well and found that if you are not careful this will make a gummy like mashed potato from over mixing. Plus less dishes to wash!
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Notes:
- I recommend heating 1 cup of milk and add more while you’re mashing. I used 1 and 1/2 cups which did not make it soupy but not very thick either. However, it worked because the liquid gets soaked up when sitting out long. So if you’re making this ahead for Thanksgiving go with 1 1/4- 1/ 1/2 cups of milk.
- You can make this in the am and reheat in the oven for Thanksgiving dinner
- Yukon Gold makes the best mashed potatoes! Make sure you get that!
- Be sure to wash potatoes before and after boiling. I use my spoon to find the biggest piece of potato and fork test for tenderness before draining.
- This can be flavored with cheese, garlic, bacon, herbs…the options are endless with this basic recipe.
What do I need to make this Mashed Potato recipe?
- 1 5 lb bag Yukon Gold Potatoes
- 1 stick (8 tbsp) + 2 tbsp light butter (I used Land O Lakes)
- 1 1/4 cups whole milk or more if desired
- 1 tbsp +1/2 tsp Kosher Salt
- Black Pepper
(optional)
- 1/2 tsp chopped Parsley for garnishing (optional)
(optional)Recommended items:
- Potato masher
- Large Pot
- Small Sauce Pan
- Colander
(this is a bowl set that I use, comes with bowls and 2 colanders)
- Serving Dish
(this is a bowl set that I use, comes with bowls and 2 colanders)
Method:
The BEST Mashed Potato
Ingredients
- 1 5 LB bag Yukon Gold Potatoes
- 1 stick ( 8 tbsp.) light butter + 2 tbsp. (cold)
- 1 1/4 cup whole milk (start with 1 cup and add more if desired)
- 1 tbsp. kosher salt + 1/2 tsp
- Black pepper (optional)
- 1/2 tsp chopped parsley (optional)
Directions
- Step 1 Peel and chop potatoes into cubes. Wash thoroughly.
- Step 2 Place into a large pot and fill with 2 quarts or 8 cups of cold water and 1 tbsp kosher salt.
- Step 3 Bring to a boil. Cook until fork tender (about 13-15 minutes)
- Step 4 In a small sauce pan, heat milk and butter on low heat. Once butter is melted turn off heat.
- Step 5 Drain and rinse potatoes. Transfer back to pot on low heat, stirring for a few minutes to get rid of excess water.
- Step 6 Add milk and melted butter.
- Step 7 Turn off heat and start mashing until you have reach desired consistency.
- Step 8 Add salt and pepper to your desire.
- Step 9 Transfer to an oven safe serving dish. Slice 2 tbsp. of cold butter and place on top of potatoes along with chopped parsley.
- Step 10 Enjoy!
This recipe serves (10) 1 cup or (20) 1/2 cups
Nutrition Info (using myfitnesspal recipe builder)
Per 1 cup serving:
Calories – 266, carbs: 16 g, fat: 7 g, protein: 1 g
Per 1/2 cup
Calories: 133, carbs: 8 g, fat: 4 g , protein: 1 g
myWW smartpoints per (using WW recipe builder)
1 cup servings : Green: 8 smartpoints, Blue: 8 smartpoints, Purple: 3 smartpoints
1/2 cup servings: Green: 4 smartpoints , Blue: 4 smartpoints, Purple: 2 smartpoints.
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