Sandra This Paula Deen Mashed Potatoes Recipe is a fluffy and creamy recipe, which is made with Yukon Gold potatoes and salted butter. It’s an ideal side dish, ready in about 35 minutes.
Paula Deen Mashed Potatoes Recipe Ingredients
- 4 pounds potatoes (russet or Yukon gold)
- 3 cloves garlic (optional)
- ⅓ cup melted salted butter
- 1 cup milk or cream
- salt to taste
- black pepper to taste
How To Make Paula Deen Mashed Potatoes
- Boil the potatoes: Peel the potatoes and cut them into quarters. Place them in a large pot of cold, salted water. Add the garlic cloves, if using. Bring the water to a boil and cook, uncovered, for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and dry the potatoes: Drain the potatoes and garlic very well in a colander. Let them sit for a few minutes to allow any excess water to evaporate.
- Warm the milk: While the potatoes drain, gently heat the milk or cream in a small saucepan on the stove or in the microwave until warm.
- Mash and mix: Return the dry potatoes to the warm pot. Add the melted butter and begin mashing with a potato masher. Pour in the heated milk a little at a time, continuing to mash, until you reach your desired consistency.
- Season and serve: Season the mashed potatoes with salt and pepper to taste. Serve hot.
Recipe Tips
- How do I prevent watery mashed potatoes? Draining the potatoes thoroughly is crucial. After draining, you can return them to the hot, empty pot for a minute or two over low heat to help any remaining moisture evaporate before you start mashing.
- How do I get the fluffiest, non-gummy potatoes? For the best texture, use a hand masher or a potato ricer. Using an electric hand mixer, stand mixer, or food processor can overwork the starches in the potatoes, which can result in a gummy, gluey texture.
- Why should I heat the milk before adding it? Adding warm milk or cream to the hot potatoes keeps the dish hot and helps the liquid absorb more evenly, resulting in a creamier final product.
- What are the best potatoes for mashing? Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds are the best choices. They break down easily and become light and fluffy when mashed.
What To Serve With Mashed Potatoes
These classic mashed potatoes are the perfect side dish for countless meals. They pair wonderfully with:
- Roasted chicken, turkey, or a holiday ham
- A classic steak dinner or meatloaf
- Any dish with a rich gravy, like pot roast or Salisbury steak
- Fried chicken
How To Store Mashed Potatoes
Refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat: The best way to reheat mashed potatoes is to place them in a greased casserole dish, dot with butter, and bake at 325°F (165°C) for 35-40 minutes until heated through. You can also reheat them on the stovetop over low heat with a splash of milk.
Mashed Potatoes Nutrition Facts
- Serving: 0.5cup
- Calories: 209
- Carbohydrates: 34g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 74mg
- Potassium: 798mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 238IU
- Vitamin C: 11mg
- Calcium: 57mg
- Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
Yes. You can prepare them completely, let them cool, and store them in the refrigerator. To reheat, follow the instructions in the storage section above.
Starting the potatoes in cold water and bringing them to a boil together ensures that they cook evenly all the way through. If you drop them into already boiling water, the outside can overcook and fall apart before the inside is tender.
Yes, especially if you’re using thin-skinned potatoes like Yukon Golds or red potatoes. “Smashed” or skin-on mashed potatoes have a more rustic texture and extra nutrients.
Try More Recipes:
Paula Deen Mashed Potatoes Recipe
Description
A classic, foolproof recipe for perfectly fluffy, creamy, and buttery mashed potatoes every time.
Ingredients
Instructions
- Peel and quarter the potatoes. Place them in a large pot of cold, salted water with the garlic, if using.
- Bring to a boil and cook for about 15 minutes, until fork-tender.
- Drain the potatoes very well and let them steam dry for a few minutes.
- Return the potatoes to the pot, add the melted butter, and begin mashing.
- Gradually add the warm milk while mashing until you reach your desired consistency.
- Season with salt and pepper to taste and serve hot.
Notes
- For the fluffiest texture, mash the potatoes by hand with a masher or ricer, not an electric mixer.
- Draining the potatoes well and letting them dry is key to preventing a watery result.
- Using warm milk helps keep the potatoes hot and makes them creamier.
- This recipe is a great make-ahead side dish; simply reheat in the oven before serving.
