When the weather is too cold to play outdoors, and you need some extra comfort look no farther then Buttery Golden Potatoes smothered in gravy.
I hear so many times that making homemade mashed potatoes is so tricky to make. That is why they stick to roasted, frozen, or boxed potatoes.
That is why I decided to share my easiest potato recipe and walk through the steps of making the perfect mashed potatoes.
Potato Skin on or Skin Off
It really depends on the potato and your preference.
Russet Potatoes have thicker skin. I find these potato skins to be harder to chew and break down. Which is why I prefer skin off and to peel them before chopping and boiling.
Red and golden potatoes have thinner skin. These potato skins when smashed or whipped rip as easily as wet paper. Therefore, I don’t mind just washing, chopping, boiling then mashing.
Chopping, Size Does Matter
This is an important step. You want to chop them, so they are about the same size. If you have some big some small and some in-between, they will not cook evenly. Which means you will have lumpy mashed potatoes.
Also if you are in a rush remember the smaller and thinner they are the faster they will cook. The bigger and thicker they are the slower they will cook.
When to Boil
Another important step. Add the potatoes to the COLD water then turn on the stove. If you turn on your stove and add the potatoes as you chop them your potatoes will cook unevenly meaning you will have lumpy potatoes.
Also, make sure the water is salted. Just like you would do with pasta. This will give you potatoes the salt they will need to have flavor.
Check the Potatoes
Simple yet crucial step. Take a fork and poke a potato. If it falls off easily, they are done. If it sticks they need to cook a few more minutes. If it crumbles it is overcooked.
To avoid the later I recommend checking the potatoes every 10 minutes. If they do crumble you are not at a loss. Drain the potatoes and put them back in the hot pan on the stove for 3-5 minutes. This will cook off some of the extra water.
Mashing overcooked potatoes will give you a grainy texture and a thinner mash.
You can hand mash them or stand mixer (or hand mixer) and whip them. Just depends on your preference. If you like them to be a bit chunky and rusting hand-mash them. If you like silky and smooth and fluffy like a cloud whip them up.
If you do mash them with a hand masher, I recommend using the same pot you cooked them in to save on dishes.
I recommend, no matter what mashed potato recipe you are using, adding liquid little by little until the texture you desire is achieved because the amount you will need will ALWAYS depend on how well or under your potatoes were cooked.
You can always make potatoes ahead of time, but if you ask my mom, she would say it is a no no.
I happen to like making mashed potatoes ahead of time. Especially ones with flavor added to them like Kale Bacon Potatoes. It just gives it a nice crisp topping and a smooth whipped texter all at one time. Kind of like a twice-baked potato without the potato skin boat.
So if you are having a big dinner party and are afraid you don’t have time to make everything the day of. Make up the potatoes the day before, then when ready warm them up in the oven right before you serve for at least 20 minutes in a 375-degree oven.
With these Buttery Golden Potatoes, I always keep it simple. I use golden potatoes because there is no peeling just wash chop and boil until ready. Then I drain, place back in the pot, add in butter, cream cheese, and some milk then hand mash. Once ready top with a pad of butter and serve.
That is why these Buttery Golden Potatoes are my family’s go-to mashed potatoes on the weekends we need some extra comfort and downtime.
More Mashed Potatoes
Buttery Golden Mashed Potatoes
- 6 Golden Potatoes Quartered
- 1 tbsp salt
- 4 tbsp butter
- 1 tbsp cream cheese
- 3 tbsp milk
- Boil the quartered potatoes in salted water, once at a boil reduce to simmer and let cook until fork tender.
- Drain the potatoes and place back in the hot pot (careful not to burn yourself)
- Add in the butter, the cream cheese, and milk mash until smooth and well combined. Add more milk if the potatoes appear to dry or sticky.
- Taste add a pinch of salt if needed.