Basic Mashed Potatoes

Need a scrumptious and simple mashed potato recipe fit for all occasions? Look no further than my basic mashed potatoes, with their deliciously smooth, creamy texture and buttery flavor! Prepared with waxy red skin potatoes, plus simple additions such as sour cream, butter and half and half, this basic mashed potatoes recipe is the perfect accompaniment to most any main dish!

Mashed potatoes, simple and delicious

Anyone who has frequented The Cozy Apron over the years probably knows by now that I like to put a little spin of my very own on just about every recipe that I develop. It's kinda like a stamp that says, “Ingrid was here.”

I like adding bells and whistles—the little extras or unexpected additions—to a recipe that is familiar, in hopes of making it uniquely my own and just a touch more cozy, shall we say. Plus, it's just fun for me to find different ways of presenting familiar things!

But then there are times when keeping something simple and perfectly delicious, and in its more natural, basic state, is the best way to go, and mashed potatoes can be a terrific example of that.

This basic mashed potatoes recipe is a favorite of mine to serve on the side of so very many main dishes during the holiday season, including my roasted turkey breast, my prime rib, my pork roast, or my herb roasted chicken.

And even when it's not the holidays, and just the middle of an average work week, these basic mashed potatoes often grace our dinner table when we're craving a comfy-cozy side dish with lots of creaminess and warmth.

They're an accompaniment that everyone absolutely loves to dig into!

Basic Mashed Potatoes | thecozyapron.com

My basic mashed potatoes recipe

A basic mashed potato recipe is something that can be prepared and shared whether the occasion is “special”, or not. It's a recipe where the potatoes are the star, and the add-ins are the supporting characters to add a touch of creaminess and texture, and create a consistency that will be delightfully fluffy and light.

While it seems that many mashed potato recipes call for russet potatoes, my little secret is that I don't typically use russets to prepare my mashed potatoes unless they're for my shepherd's pie or cottage pie recipes, and used as toppers.

For my basic mashed potatoes served out of a big bowl, I love to use the same potatoes that my mom used when she would prepare her delicious spuds (and I've never tasted better ones than hers!), which are red skin potatoes.

Whether peeled or left unpeeled, these waxy potatoes provide a lighter and creamier texture for mashed potatoes rather than a starchier, slightly drier texture which russets yield.

These just melt away on the tongue, and offer a light, creamy and fluffy forkful of mashed potatoes in their simplest and most delicious form, whether doused in my homemade gravy or not!

Here's a glance at how I make my basic mashed potatoes recipe: (or just jump to the full recipe...)

To get started, I cook my peeled (or even unpeeled, if desired) red skin potatoes in well-salted water until easily pierced with a knife.
I then drain the potatoes well and allow them to dry of water for a moment over low heat.
Next, off heat, I add to the potatoes the butter and sour cream, and mash the potatoes very well. I then add in the half and half, and mash some more to incorporate that.
Finally, I check to see if any additional salt is needed (one can even add in black pepper if desired), and serve these basic mashed potatoes while hot, creamy and delicious, as our accompaniment/side.

Recipe

Basic Mashed Potatoes

by Ingrid Beer

Print Recipe

These basic mashed potatoes are deliciously creamy, fluffy and buttery, and the perfect side for the holidays or any occasion!

Category: Side
Cuisine: American

Yield: Serves 8

Nutrition Info: 286 calories per serving

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:

5 pounds red skin potatoes, peeled and cubed (or, leave unpeeled, if desired)
Salt
4 tablespoons unsalted butter (room temp)
4 tablespoons sour cream
¼ cup half and half

Preparation:

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
Place the cubed potatoes into a medium-large pot (at least 6 quart), and cover them with cold water by about an inch. Then, add enough salt into the pot so that the water tastes well-seasoned, and salty like the ocean.
Next, place the potatoes over high heat and bring to the boil. Then, reduce the heat slightly to medium or medium-high, and allow the potatoes to gently boil/simmer for about 22 to 25 minutes, or until tender when pierced with a knife.
Once tender, place the lid over the pot slightly askew and carefully drain the potatoes of the water (or use a colander). Place the potatoes, in their pot, back onto low heat (uncovered), and allow them to dry out little, allowing the water to evaporate out a bit more, for about 30 seconds to 1 minute.
Now, off the heat, add in the room temp butter and the sour cream, and using a masher, mash the potatoes well until very smooth.
Next, slowly drizzle in the half and half, and mash that in until a creamy, fluffy consistency is reached (you may need a little more or a little less, depending on your preference).
Finally, check the salt level and add a little more, if necessary, and serve immediately while hot, or keep covered and warm, until ready to serve.

Tips & Tidbits for my basic mashed potatoes recipe:

Waxy potatoes for the lightest, fluffiest texture: While I'm opting for red skin potatoes here to create that light, fluffy and creamy texture, you can substitute yellow skin potatoes here just as well. I use the larger potatoes rather then the baby potatoes, simply because I often peel the potatoes and it's easier to peel larger ones. But if you'd like to leave the peels on for more texture, you can opt for baby potatoes.
A combo of butter, sour cream and half and half: This little trio is the tastiest combo for added richness and flavor without being too heavy, but feel free to use any combo of these add-ins you prefer. You can even sub milk for the half and half if you like to keep things lighter, even use all butter and no sour cream for more buttery flavor.
Dry the cooked potatoes of excess moisture for better results: When making mashed potatoes, it's important to get rid of as much water in them as possible, to avoid soggy, watery mashed potatoes. Taking the extra few moments to dry out the potatoes in their pot (uncovered) over a very low heat after draining them once cooked, helps with this. All it takes is about 30 seconds or so, then you can proceed with adding in the other ingredients and mashing.
Use a ricer for extra smooth mashed potatoes: While I typically can get the potatoes pretty smooth and creamy using my masher, sometimes I'll use my ricer to make them completely lump-free, and extra smooth. The choice is up to you!