Mashed Potatoes Recipe
About this recipe
These mashed potatoes are a classic side dish that everyone loves. Creamy, fluffy, and infused with garlic, this recipe from Preppy Kitchen is simple yet delivers on flavor. Perfect for any meal, these potatoes come together quickly and are sure to be a hit at your table.
Ingredient notes
- You can use either Yukon Gold or russet potatoes; Yukon Gold are preferred for their creaminess.
- For richness, you can substitute the milk with cream or half and half.
Tips from Preppy Kitchen’s video
- Cut the potatoes into half-inch thick slices to ensure even cooking and prevent water absorption.
- Smash the garlic before adding it to the pot to help release its oils and flavor more effectively.
- Always start with cold water when boiling the potatoes to ensure they cook evenly throughout.
Good to know
- What type of potatoes should I use for mashed potatoes?
- You can use either Yukon Gold or russet potatoes; Yukon Gold are preferred for their creaminess.
- How do I avoid gluey mashed potatoes?
- Do not overmix the potatoes after adding butter and milk, as this can burst the cells and release too much starch.
- Can I use something other than milk in the recipe?
- Yes, you can substitute the milk with cream or half and half for a richer flavor.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the Yukon Gold potatoes into half-inch thick slices. You can quarter them or cut them into sixths or eighths depending on their size.
- 2
Smash 4-5 cloves of garlic to release their oils and add them to the potatoes.
- 3
Place the potatoes and garlic in a pot and cover with cold water, about an inch or two above the potatoes.
- 4
Add 2 teaspoons of salt to the pot and bring to a boil over high heat.
- 5
Cook the potatoes for about 10 minutes or until fork tender, checking them after 8 minutes.
- 6
Once cooked, drain the potatoes in a colander and return them to the pot over low heat to remove excess water.
- 7
Cut 113 grams of butter into tablespoon-sized pieces and add it to 1 cup of milk. Heat in the microwave until melted and warm.
- 8
Pour the melted butter and milk mixture into the potatoes and mix gently with a wooden spoon.
- 9
Mash the potatoes using a potato masher or ricer to your desired texture, being careful not to overwork them.
- 10
Season with salt and freshly cracked black pepper to taste.
Heads up — we had to guess a little:
- Assumed 1 kg of potatoes for a standard side dish serving.
- Assumed 1 cup of milk; cream or half and half can be used for richness.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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