Grandma’s Mashed Potatoes


(Serves 6)

  • 3 lbs (1.4 kg) Yukon Gold potatoes, peeled and quartered
    (Russets work too—but Yukon Golds are naturally creamy!)
  • ½ cup (1 stick / 115g) unsalted butter, softened
  • ¾–1 cup (180–240ml) whole milk or half-and-half, warmed
  • 1½ tsp kosher salt (plus more to taste)
  • ¼ tsp white pepper (or black pepper—white keeps it classic)
  • Optional:
    • Pinch of garlic powder (for subtle depth)
    • Extra pat of butter on top before serving

💡 Pro Tips:

  • Start potatoes in cold water—ensures even cooking.
  • Warm the milk and butter—prevents “cooling” the hot potatoes (which causes glueiness).
  • Don’t overmix—use a potato masher or ricer, not a food processor!

Step-by-Step Instructions (Silky, Fluffy, Foolproof)

1. Cook the Potatoes

  • Place peeled, quartered potatoes in a large pot. Cover with cold water by 2 inches.
  • Add 1 tsp salt to the water.
  • Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until fork-tender (no resistance).
  • Drain well—return to pot over low heat for 1–2 minutes to evaporate excess moisture.

2. Warm the Dairy

  • While potatoes cook, warm milk and butter in a small saucepan or microwave until butter melts. Keep warm.

3. Mash Gently

  • Mash potatoes with a potato masher or ricer until smooth.
  • Gradually pour in warm butter-milk mixture, stirring gently with a wooden spoon.
  • Add salt and white pepper. Mix just until combined—stop as soon as creamy.

4. Serve Warm

  • Taste and adjust seasoning.
  • Top with a pat of butter and a sprinkle of pepper.
  • Serve immediately—these are best fresh!

Serving Suggestions

  • 🥩 Classic pairing: With roast chicken, meatloaf, or holiday turkey and gravy
  • 🥦 Balanced plate: Alongside green beans or roasted carrots
  • 🧀 Extra comfort: Stir in a handful of sharp cheddar or Parmesan
  • 🌿 Fresh finish: Chopped chives or parsley on top

Make-A Ahead & Storage Tips

  • Fridge: Keeps up to 3 days—reheat gently on stove with a splash of milk.
  • Freeze? Not ideal—dairy can separate. Best made fresh!
  • Prep ahead: Peel and cut potatoes; store in cold water (up to 4 hours). Drain before cooking.

Frequently Asked Questions

Q: Can I use a hand mixer?
A: Lightly—but overbeating releases starch, making potatoes gluey. Stick to a masher or ricer for fluffiness.

Q: No whole milk?
A: Use 2% or even warmed broth—but whole milk or half-and-half gives the richest texture.

Q: Lumpy potatoes?
A: Cut evenly, cook until very tender, and mash while hot.

Q: Vegan version?
A: Use plant-based butter and unsweetened oat or soy milk—add a splash of olive oil for richness.

❤️ The Heart of the Dish

Grandma’s mashed potatoes aren’t fancy—but they’re made with care, memory, and generosity. They’re what you serve when you want people to feel fed, loved, and at home.

So peel those spuds, warm that milk, and mash with presence. Because the best comfort food isn’t complicated—it’s simple, buttery, and stirred with love.

“Good potatoes don’t need a recipe—they just need butter, time, and someone hungry.” 🥔✨



 

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