📖 Recipe
15 Minute Mashed Potatoes
Ingredients
- 1.5 lb microwave ready potatoes*, yukon gold or your blend of red bliss & gold
- ¾ cup whole milk*
- 3 tbs unsalted butter, cold & cut in ⅓s
- ½ tbs kosher salt , + more for taste
- fresh ground black pepper
Instructions
- Steam Potatoes: Follow directions on the package to microwave*. Choose your favorite blend of potatoes. There are notes below. Cook potatoes until steamed through, soft and very fork tender.
- Mash Potatoes: Add hot, steaming potatoes into bowl of your stand mixer or large bowl with hand mixer. Beat on medium-low for 1 minute. Potatoes will be mostly mashed up. While the mixer is going, add 1 tbs every 5-10 seconds of cold butter. When butter is blended, slowly pour in whole milk.
- Adjust to taste: Stop mixer & scrape bottoms & sides. Beat on high until lumps are gone (30seconds to 1 minute) or you are happy with consistency. Don't Taste and adjust as you like. Sometimes a little more milk or a splash of water will get rid of any extra lumps.
Home Cook's Notes
Microwave Ready Potatoes: If your grocery store does not have the "microwave in a bag" potatoes in the potato section, you can steam potatoes many ways that could take more than 10 minutes.
- In a large microwave safe dish, add 1.5lbs your favorite blend of potato for mashed potatoes (I like yukon gold or a blend of red bliss & yukon gold, or even all red bliss). Cover with water & a lid. Microwave 5 minutes & turn over. Careful - the dish will be hot. Microwave again 3-5 more minutes until very fork tender.
- Bring a pot of water to boil & boil potatoes until fork tender (about 15 minutes in boiling water). This is a good option if you want to peel the potatoes although I love the skins!
- Bring 1-2 inches of water to boil & steam potatoes with steamer basket insert until fork tender about 20-30 minutes.
- add more salt if you think it needs it!
- add more pepper if you want a little kick of something
- if you like softer, thinner potatoes, add more milk & maybe 1 tbs more butter
- 100% yukon gold potatoes are a great size & very creamy which I love. red bliss potatoes have a thinner skin & some times can be a little thinner which I also love. Both are good options on their own & I also like to use 50/50. Depends on what the grocery store has!
- You can use any milk, but a full fat dairy will always have the most flavor.
- I love to add sour cream (2tbs) if I have it on hand it's such a tangy delicious flavor
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