Creamy Mashed Potatoes
A simple recipe for how to make the best Creamy Mashed Potatoes! Creamy, flavorful, naturally gluten-free and a family favorite, this is a most requested side dish!
Servings: 8 servings
Ingredients
- 4* lbs potatoes (approximately 6 medium potatoes -we used Russet, also known as Idaho). *if adjusting the quantity, think about 1/3-1/2 lb per person depending on what else you are serving.
- 1 1/2 tablespoon salt for water you only salt the water, not the potatoes
- 1 cup whole milk
- 4 tablespoons butter or dairy-free butter, room temperature more to taste
- 1 tablespoon fresh rosemary (very finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1-2 cloves garlic, optional
Instructions
- Bring a large stock pot of water to a boil.
- Peel and cut potatoes in to smaller similarly sized pieces --smaller pieces will cook up faster. We cut them into approximately 2 inch cubes.
- Generously salt the boiling water (you will note we use 1.5 tablespoons of salt to salt the water and then do not add salt later, this is key!). Carefully add peeled and cut potatoes, and garlic if you are using, into the boiling water. Stirring periodically, let simmer for 30 minutes or until very soft and tender (can be easily pierced/cut with a fork). It is better to over than under-cook.
- Drain potatoes (and garlic clove if using) and either return potatoes (and garlic clove) to the pot if you're using a hand mixer or add drained potatoes into a large mixing bowl of a stand mixer. Mix, slowly at first, then at a higher speed until mashed (about 1 minute).
- Add milk and butter and mix until creamy (about 1 minute).
- Add rosemary and thyme and mix to combine.
- Serve and enjoy!
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