Classic Mashed Potatoes


These are SO simple, but so many people are intimidated by them, or try to speed up the process by using a hand mixer or electric mixer. I’ll admit, this recipe requires a little elbow grease, because I only use a potato masher and something to stir with- however the result is silky, fluffy mashed potatoes instead of the glue-y consistency that comes from overworking the starch in the potatoes with ANY type of mixer.

You can flavor these a million ways- add truffle salt and truffle oil for the perfect side dish with a steak. Add crisp bacon on top and some delicious white cheddar or sharp cheddar into the mashed potatoes to load them up a bit, or roast some garlic in the oven and mash it up with your potatoes for a rich, creamy garlic flavor. You can even add some fresh pico de gallo, pepper jack cheese and chopped cilantro for a Tex-Mex flair on mashed potatoes.

Another tip is to NEVER add cold butter or dairy to your hot potatoes, it’ll only mess with the texture. I keep this particular recipe simple with butter, garlic, salt and pepper with some half and half. Once you get the process down, feel free to experiment with different flavors.

Ingredients: Serves 4-6

  • 4 LARGE russet potatoes, peeled and diced
  • 3-4 cloves garlic, peeled and kept whole
  • 8 Tbsp Salted butter (1 stick)
  • 3/4 c Half and Half (use heavy cream for a richer flavor)
  • 3/4 tsp kosher salt
  • 3/4 tsp fresh ground black pepper


  1. Peel and dice your potatoes. Place them in a large pot and fill with cold water, making sure to cover the tops of the potatoes by about an inch or so.

    2. Bring the water to a boil, and leave UNCOVERED to boil for 25-30 minutes. While your potatoes are cooking, peel three garlic cloves. Hit each garlic clove with the back of your knife or the bottom of a glass, keeping them whole but smashing them so they open up a little.

    3. In a small saucepan, with the heat on LOW, add your butter and garlic cloves. When the butter is totally melted, add your half and half or heavy cream. Stir occasionally and allow to warm while potatoes continue cooking. After 25-30 minutes, your potatoes should be extra soft, and allow a fork or knife to slide though a large potato with little to no resistance. When they are finished boiling, strain the water by adding the potatoes to a Colander.

    4. When the water has drained, return the potatoes to the pot and turn your heat to Low. Using a potato masher or a large whisk, mash the potatoes as small as possible. Doing this allows the steam to escape which will result in really smooth and fluffy potatoes.

    5. When most of the steam has escaped, add your butter/half and half mixture. Make sure to leave the whole garlic cloves in the saucepan- they’ve served their purpose-. Continue mashing and mashing until all of the liquid has been absorbed and your potatoes turn silky. Sometimes it helps to switch to a large spoon or silicone spatula to help get the liquid mixed in.

    6. Add in your salt and fresh ground black pepper and continue stirring well to make sure the seasoning is even throughout. Serve and Enjoy!





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