Hi guys, welcome to Sugar Salted! Maybe you haven’t notices the name change since the blog looks the same… but welcome welcome welcome! I’m so happy we’re finally meeting in the Sugar Salted camp.
I’ve been behind on posting and while I have some cookie recipes for you, I really wanted to kick off December with one of my absolute favorites – these super fluffy mashed potatoes.
I kid you not, I could eat these every day all day long. Potatoes in any shape or form have always been my favorite, but mashed potatoes specifically are in a league of their own. They know no seasons in my home and I eat them year-round, but I do admit I have them way more often during the colder and festive months.
If you’re like me, then you take your mashed potatoes seriously. Judging by the amount of recipes out there, I think we all do! And while I normally wouldn’t argue about a right or wrong way to cook something, because we all have our own preferences, I do have some rules for these super fluffy mashed potatoes:
Always cook them peeled and sliced into chunks.
Add some salt as they cook, as this helps develop flavor.
Always use room temperature butter, as cold butter will cool the potatoes too quickly.
Always use warm milk, as cold milk (just like butter) cools the potatoes too much.
Use a potato ricer or masher and just … beat the devil out of them. Really, just keep doing it until they’re smooth.
That’s what you do to get these creamy, super fluffy mashed potatoes. The kind you’ll eat straight out of the bowl, because they’re just that good.
Super fluffy mashed potatoes
Easy to make, fluffy mashed potatoes!
Serves 4-6 people.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Category: Side dish
- 1200g (2 1/2 pounds) potatoes (preferably yellow / Yukon Gold), peeled and chopped into small chunks
- 90g (6 TBSPs) unsalted butter, room temperature
- 120ml (1/2 cup) warm milk
- 1/2 teaspoon sea salt + more to taste
- Place potatoes in a large bowl and cover them with water. Mix with your hand (or spoon) until the water gets cloudy. Drain potatoes then transfer to a large pot and cover completely with water. Cover with lid and cook on high heat until boiling. Next, lower heat to medium, sprinkle potatoes with salt and cook partially covered for 30 minutes or until the potatoes are tender and easily pierced with a fork. (Keep an eye on them to make sure the water is always simmering.)
- Remove potatoes from the stove and drain. Either mash the potatoes with a potato masher, if you are really strong, or preferably use a potato ricer. Once riced, add the butter and beat potatoes until the butter is melted. Add half of the milk and beat until incorporated. At this point, the potatoes should be fluffy and fairly smooth. Keep beating in the rest of the milk, tablespoon by tablespoon, until the potatoes are super smooth.
- Season to taste and keep warm until serving time. Serve as is or add a sprinkle of herbed sea salt for extra flavor.
On milk: because sometimes no 2 potatoes are alike, with some less starchy than others, you want to add the milk in batches. This way you can make really creamy potatoes, but NOT watery.
A note on butter: you can easily use more butter if you want. I’m using European butter in the recipe, which normally has a higher fat content.