Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Everyone loved this recipe.!Mash potatoes turned out irresistibly creamy and full of flavour. This has been my go to recipe.
Yup, cool water was my mistake thanks for the tips appreciated !
Thanks for sharing this, came out amazing, almost like my grandmother made!
I loved your recipe, but I modified it to suit my family’s taste.
1. Increase the amounts of heave cream and butter by 50% because we like the potatoes to be more buttery
2. Use only half amount of golden potatoes, and another half amount of russet potatoes
The second one is from what I read at another website. I tried it this Thanksgiving and we prefer mixing different types potatoes. However, thank you for this recipe because you gave us an idea how to start.
Best mashed potatoes I ever made. This was great! I have never not used my mixer to blend the potatoes with the milk, cream, and butter. I used the hand-held potato masher for the first time and it worked great. I also think that starting off with cold water and bringing to a boil, then covering and simmering for 15-20 minutes was the perfect cooking time for the potatoes and they turned out great.
I have never found Yukon gold potatoes in my local grocery store. It must be very seasonal and regional. We do get yellow/golden potatoes. It’s brand name is Klondike goldust.
Yellow golden potatoes are the same as yukon gold’s
Well perfect. Modified as we like the skins on
Ok so I decided to do something different and used this recipe. I did not inform the husband or kids i did anything different and waited to see if they even noticed. I was very surprised that my 19 year old son was the first to make a comment on how good these potatoes were and I quote he said “mom these are the best mashed potatoes you have ever made” I expected his twin sister to notice first because she loves to cook too. But all three of them chimed in after my son started talkin about how good the potatoes were. They were delicious if i say so myself.
Hah! Yes this was my reaction too when I first made mashed potatoes with Yukon Golds. So glad you liked them.
For some reason I always thought you needed a ton of butter, salt, garlic, chives, and who knows what else to make good mashed potatoes. Probably because I was trying to make russets taste good, lol! These are the BEST, SIMPLEST mashed potatoes. It’s all in the potato you choose! LOVE THEM. Aptly named, “perfect mashed potatoes!”
I’m so glad you liked them Jessica! Yes, Yukon Golds are easy to work with, aren’t they?
I have been making mashed potatoes forever. Sometimes they turn out the way I want to, other times not so much! This is my favorite mash yet. Especially with the roasted garlic. Heaven on a plate!!! Only used more butter. You do not need to change a thing!
My first time making homemade mashed potatoes! Turned out delicious. My husband asked if I can make these same ones with garlic. Any suggestions on how much to add?
Hi, Jill. Hooray for making your first batch of homemade mashed potatoes! Roasting garlic makes a really nice addition to mashed potatoes because it softens the flavor and makes the garlic a little sweeter and less bracing. Try Elise’s recipe for garlic mashed potatoes and let us know what you and your husband think. https://www.simplyrecipes.com/recipes/garlic_mashed_potatoes/
Im 43 and have been married 25 years with 19 yr old twins. I always am experimenting with everything. So far these are their favorite mashed potatoes ever. They were really good.
Given the number of recipes you post that use the Insta-Pot, I’d suggest you try the following.
1. Use traditional Russet potatoes.
2. Peel and then cut each potato into 4-8 chunks. Don’t make the pieces too small.
3. Put about one inch of water in the pressure cooker.
4. Put potatoes in a steamer basket and put that into the pressure cooker. The potatoes should not touch the water.
5. Bring the pressure cooker to 15 psi, and start the timer when the steam begins to hiss.
6. Cook for six minutes.
7. Turn off the heat and let stand for another six minutes. I use a stove-top pressure cooker and it does a great job retaining pressure. If your pressure cooker loses pressure quickly, you may have to cook for an additional 1-2 minutes.
8. Release remaining pressure.
9. Remove potatoes from cooker and let stand in the steamer basket for a minute to let excess steam escape.
10. Put the potatoes through a food mill.
11. Add 2 T. melted butter for each potato. Use spatula to combine butter with potatoes until the potatoes are fully coated. It is important to have the fat on the potatoes before adding the liquid.
12. Add heated milk (I use skim since the butter adds the richness) until you get whatever consistency you find pleasing.
It took me several years to perfect this and, for me, it has been a total game changer. The pressure-steam cooking provides a far fluffier and tastier result. Steaming avoids the “water-logged” consistency and flavor that you get if the potatoes are boiled in the water. The food mill creates a much more consistent results with no lumps. It also avoids any hint of pastiness that sometimes happens with other methods that tend to beat the potatoes (whatever you do, NEVER put mashed potatoes in a food processor).
Thanks for your tips John! I’m using my pressure cooker more and more, and potatoes would be perfect for cooking in it.
These were delicious! I ended up adding quite a bit of milk but that’s probably because I used sour cream in place of cream!
loved them! Very quick and easy to make!
Best I ever made!
I don’t have cream… Will that make a huge difference?
Hi, Terri! You can sub whole milk, coconut milk, sour cream, or cream cheese for the cream. Enjoy!
Tried these mashed potatoes out today and they came out great!
made these yesterday and they were amazing! Always wondered why my potatoes were gluey. Thank you!!
The directions were very helpful – tips about water temp, using a masher and not over-mixing led me to trust this recipe. Used the yellow Yukon potatoes and will use and recommend this recipe again!
without complicated math,can I get measurements for a 5lb bag of potatoes?
Hi, Dawn! You should be able to multiply everything by x3.3 and get the amounts you need. If in doubt, just add more butter. :)
Ha – thank you, Dawn & Emma.
Love, Math Challenged in CA