This is the only recipe you want for creamy spuds.
Making homemade mashed potatoes is SO easy, it would make no sense for you to reach for instantaneous ones. But what truly separates Amazing mashed potatoes from subpar ones?
GO FOR A Mix OF POTATOES
Russet potatoes (the classic brown-skinned ones utilised for baked potatoes) are the classic go-to for mashed potatoes, but you do not have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.
PEEL—OR Will not
This is the age-old debate: Need to you peel your potatoes for mashed potatoes?! The Delish kitchen falls into the camp of folks who happen to really like the texture that the skin adds, so we will not peel our potatoes, but it’s fully up to you.
USE ALL THE BUTTER
Our recipe calls for a entire stick, but actual butter enthusiasts may even want to use an additional number of tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.
USE Full-Unwanted fat Everything
Starchy potatoes require significant fat to turn them creamy, so skip lower-excess fat types for sour cream and milk, which will make drier mashed potatoes.
Don’t BE AFRAID OF GOING Heavy ON SEASONING
Mashed potatoes are begging for salt and pepper. Potatoes want a great deal of salt—go hefty! This will help bring out their buttery flavor and ensure they will not taste lackluster.
Add ALL THE Mix-INS
We’re obsessed with loaded mashed potatoes—who is not?!—so we completely encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, following you include the melted butter-milk mixture. Truly any fresh herb or cheese will only assist mashed potatoes taste wonderful.