There is something about mashed potatoes that is so comforting and just feels like a hug in a bowl. My grandmother used to make mashed potatoes every Thanksgiving and she would put somewhere along the lines of five sticks of butter in them (!), which explains why they were so decadent and delicious. My method for making mashed potatoes is simple and uses quite a bit less butter than my grandmother’s recipe, but I can promise that you’ll have creamy and perfect mashed potatoes time and time again. Whether you are whipping up mashed potatoes for Thanksgiving this year or just want a fabulous side dish on your dinner table this week, these mashed potatoes will come out just the way Grandma used to make them!
Things You’ll Need
6 large Russet potatoes
1/2 to 3/4 cup of heavy cream or whole milk
4 tablespoons butter
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic salt
Green onions for topping
Step 1: Peel and Dice Potatoes
Peel your potatoes and rinse thoroughly. Dice the potatoes in 1-inch pieces and place in a large pot and cover with cold water.
Step 3: Strain the Potatoes
Once the potatoes are tender, strain the potatoes in a colander and immediately place back into the hot pot to rid of excess liquid.
Step 4: Mash Potatoes
Place potatoes in a stand mixer’s bowl or leave in the hot pot if using a hand mixer.
Step 5: Add Ingredients and Mix Well
Add the heavy cream or milk, butter, salt, pepper, and garlic salt to the potatoes and mash the potatoes on a medium speed, gradually getting higher until potatoes are smooth.
Step 6: Adjust Seasonings and Serve
Taste test the mashed potatoes and add more salt and pepper if desired. Spoon the potatoes into a serving dish and top with green onions and more butter if desired. Serve immediately.