Once you realize how easy it is to make these delicious and creamy mashed potatoes, you’ll never do them another way! These mashed potatoes can be made with milk, heavy cream, half & half or even sour cream for a little sour zing. Add some chopped chives if you want to truly elevate the flavor, especially if using sour cream instead of milk.

INGREDIENTS : (serving size 2-3 people)

• 4-6 large yellow/yukon gold potatoes
• 4-6 tablespoons butter (1 TB per potato used, at least)
• 1/4-1/2 cup milk/half and half/heavy cream/sourcream
• Salt to taste (roughly 1/2-1 teaspoons)

STEPS :

1. Cut tour potatoes into roughly 1” pieces. Add to pot with water and rinse off as much starch as you can. Typically takes about 2-3 rinses. Cover with water, add about 1/2 teaspoon of salt to your water and put on high heat and bring to rolling boil. Allow to cook for 10-15 minutes or so, until you can easily pierce it with a knife.

2. Once potatoes are cooked, strain them, and use a potato masher (you can also use a potato ricer, but then I would recommend peeling your potatoes first) to mash all the large pieces.

3. Once mashed, add your butter to the hot potatoes. You can heat your milk/cream/half and half at this time, but it is not necessary. However according to my mother, it IS necessary. Do whatever you have time and a will for. Add AT LEAST 1 TB of butter per each potato used. So if you’re using 4 potatoes, use at least 4 TB butter. More butter = more better.

4. Use a hand mixer to begin mixing in the butter to your hot potato mash. My brother considers using a mixer to be “cheating”, but I like my potatoes creamy and not lumpy, so to each their own. This isn’t my brothers recipe, it’s mine, so use a mixer. Keep mixing/whipping up the potatoes and butter until you can’t see solid pieces of butter anymore. – You can add your milk/cream/sourcream at the same time as the butter, but when making for the first time, I would advise doing them in separate steps until you get the hang of what consistency you like your potatoes in. – Add half of your milk (you can also use sour cream here for a slightly sour spin to your potatoes) and mix again. You can add about 1/4-1/2 tsp of salt now as well. Taste as you go. If your potatoes are not fluffy/smooth or as creamy as you’re wanting at this time, ADD. MORE. CREAM. Don’t be shy with it. Once they’re to the consistency you’re happy with, enjoy.

IF YOUR POTATOES END UP TOO RUNNY, don’t freak out. Just add an entire raw egg to the potatoes and use your mixer to incorporate it throughout. The egg will get cooked because the potatoes are HOT, so don’t worry about salmonella either. Or you can use 2 quail eggs and not worry about salmonella because quail do not carry salmonella , despite what Google university might tell you. *Quail body temperature is too high for the growth and transference of salmonella AND they have an increased presence of lysozyme enzyme, which inhibits bacterial growth.* If using an egg, it will act as a binding agent, allowing your potatoes to stiffen up their consistency.

You can use red potatoes, yellow, Yukon gold, Idaho or even russet potatoes and follow these same steps. However, when using Idaho or russet potatoes, PEEL THEM FIRST. The skins on those potatoes are not that great.

I have never met a single person in 15 years that I’ve been making my own potatoes that has not absolutely been head over heels about my mashed potatoes. You’ll love them too.

Cut your potatoes into 1″ pieces.

Rinse the starch off, top with water, sprinkle with a little salt and put on high heat to start a rolling boil.

Potatoes are ready to mash when you can easily pierce them with a knife.

Use a potato masher to mash the large pieces down. You can also use potato ricer, but if doing so, I recommend peeling your potatoes first or it will make it harder to get them through the ricer.

Once large pieces are mashed, add your butter. A minimum of 1 TB of butter per potato used.

You can add your milk choice either during the same time as your butter, or AFTER mixing/whipping the butter into the potato mash. When making for the first time, I advise adding your milk product in AFTER mixing the butter in.

Use a hand mixer to whip up your potatoes, butter and cream. If they are not to the creamy texture of your liking yet, add more cream. Add a little at a time. IF YOUR POTATOES GET TOO CREAMY/RUNNY, add a raw egg and mix it in. The heat from the potatoes will cook it and it will act as a binding agent. Use 2 quail eggs instead if you are worried about salmonella because quail do not carry salmonella. Quail have too high of a body temperature for salmonella to survive and pass into the egg AND they have an increased presence of lysozyme enzyme which inhibits bacterial growth.

Mix until creamy to your liking. Taste as you go and add more salt if you feel like its lacking. Add 1/4 tsp at a time so that you do not over salt your potatoes.

Enjoy!

LINKS TO SOME OF MY FAVORITE POTATO MAKING TOOLS:

Potato Masher – https://amzn.to/4hVQdqT

Potato Ricer – https://amzn.to/40U8vmn

Hand Mixer – https://amzn.to/3V06dyh