Extra creamy mashed potatoes recipe (with red potatoes) that can even be made with no milk. These mashed potatoes are a favorite basic family recipe that always fires up the taste buds.
Today’s recipe I learned from my mother-in-law. Needless to say, once I’ve tried it I wanted to learn how to make it. Ever since this recipe is our family’s beloved go-to mashed potato recipe.
What is so unique you ask – well, the combination between ingredients (potatoes, butter and (no) milk) and cooking method. I encourage you to read on – you’ll see why I love this mashed potato recipe so much. I will show you how to make these creamy mashed potatoes with or without milk.
HOW TO MAKE THE BEST MASHED POTATOES RECIPE
- The type of potatoes used contribute to the creaminess and consistency of the final mashed potatoes. Many advise to choose Yukon gold potatoes – they have a thinner skin, rich and fairly moist golden flesh that stays firm enough during cooking. However, red ptatoes work wonderfully for this recipe as well.
- Peel and cut your potatoes before boiling them – that ensures moisture gets inside properly and potatoes cook evenly;
- Use hot whole milk (IF milked is used) – if you add cold milk to hot potatoes one thing will happen – you won’t have mashed potatoes for dinner (so to say).
- Add milk slowly (IF milked is used) while beating – depending on the type of potatoes you use they may absorb less or more water. That means you may require less or even more liquid to reach the desired consistency. Same goes with adding water instead of milk to mashed potatoes.
- Mash potatoes while still hot – right after they have been cooked on the stove top. That way their texture will blend smoothly with the rest of ingredients.
- Mash potatoes using a hand/stand mixer (with beaters) – cannot stress this enough: employing your ‘baker’ beaters to mash potatoes gives the best creamy & dreamy texture that will make your family/guests say ”Wow”.
HOW TO MAKE MASHED POTATOES WITHOUT MILK
- Choose potatoes – red potatoes (or other types work too). These potatoes are best for mashing, roasting, sauteing – also in soups and chowders.
- Peel potatoes before boiling them – that way one can use the water they were cooked in to substitute for milk.
- Use water from boiled potatoes to create additional creaminess when mashing (if no milk is used).
- Use hand / stand mixer with beaters to mash potatoes. That way they preserve their fluff. Alternatively use potato masher.
- Add more butter to reach desired creaminess and better taste.
MORE EUROPEAN RECIPES TO TRY
Red Potato Mashed Potatoes Recipe
- 3-6 medium potatoes, red
- 1/3 cup whole milk, lukewarm , if used
- 5 tbsp butter, or more
- salt to taste
- water for boiling potatoes
Mashed potatoes with milk
- Once potatoes are cooked, transfer in large bowl (while still hot/warm) without the water. Preserve water in a cup if no milk is used. I prefer using mixing bowls. Then add (lukewarm) milk, butter and salt. If butter has not been melted beforehand, let it melt between warm potatoes and milk.
- Then whisk all with hand mixer (using beaters) on low speed until there are no lumps in the mixture. Add more butter if you want to make them even creamier. Top with favorite toppings (like green onions, ham, etc.) and serve warm.
Mashed potatoes without milk
- Once potatoes are cooked, transfer in large bowl (while still hot/warm). Preserve the water they were cooked in to add instead of milk later.
- Add butter (if water is used instead of milk, more butter is usually needed – it adds more depth in taste and makes mashed potatoes creamier).
- Then tbsp by tbsp add warm water (from boiling potatoes) and beat with mixer until desired creaminess and consistency is reached.
This post may contain affiliate links. See full disclosure here.