This mashed potato recipe only requires four ingredients. I’ve been making these mashed potatoes for over a decade, and I always get compliments and get asked for the recipe. Sometimes simplicity is the tastiest approach!
Side dishes are often the highlight of a meal. I think that’s why Thanksgiving is such a gluttonous occasion—you can go light on the turkey and heap your plate with a bunch of decadent side dishes (yay for stretchy pants).
Here are my top tips for making mashed potatoes people will drool over.
USE THE RIGHT POTATOES
Start with the best potatoes for the job—Yukon Golds. Yukon Gold potatoes have a naturally buttery flavor to them and when you cook them they don’t become grainy, pasty, or watery.
LOTS OF FAT!
The second key to killer mashed potatoes is a generous amount of fat. Some people add that fat in the form of milk, cream, or sour cream (or all of the above), and those are all worthy choices.
Since I have to eat diary free, I use ghee. Ghee is simply clarified butter—all the milk solids have been removed. But don’t worry, you won’t even know you’re eating dairy free! And if you don’t need to eat diary free, simply use butter.
If you overwork your potatoes (for example in a food processor), they can become gluey or pasty. If you’re gentle (I recommend mashing by hand), your potatoes will be much more fluffy and light.
DON’T REFRIGERATE MASHED POTATOES IN ADVANCE
If you want the best texture possible, serve mashed potatoes fresh. When you put mashed potatoes in the fridge, the texture is never quite the same after.
If you need to make them in advance, you can put them in the crock pot for up to 4 hours on warm.
Keep the potatoes simple, but put out an array of mix-in options. This will really take the experience to the next level. Have extra butter, cream cheese, chives, rosemary, garlic, thyme, dill, bacon bits, shredded cheese, Parmesan cheese…the sky’s the limit! A variety of topping choices makes it exciting, personalized, and even yummier.
DAIRY FREE CHEESY
And if you want your mashed potatoes cheesy but still diary free, check out The Honest Stand cheese style dips—they’re delish!
Dairy Free Mashed Potatoes
- 3 Lbs Potatoes
- 1/2 Lb Butter
Boil potatoes in salted water until fork tender.
Drain cooked potatoes and dump into large bowl (or divide between multiple bowls).
Mash the potatoes with a fork or potato masher until you reach your desired consistency.
Add ghee into still hot mashed potatoes in increments until desired flavor and consistency is reached. (You may use less or more than half a pound)
Add salt and pepper to taste.
I recommend having a pound of ghee or butter on hand in case you want to add more.