3. Salt the Water
This is your only chance to season the potatoes from within. Don’t skip it.
4. Dry the Potatoes
That extra minute over low heat after draining removes excess water that would otherwise make your potatoes watery.
Food
5. Use a Ricer
If you want truly velvety, lump-free potatoes, invest in a ricer. It’s a game-changer.
6. Keep Them Warm
Mashed potatoes cool quickly. Transfer to a warmed bowl, cover with foil, and place over a pot of simmering water to keep warm.
Endless Variations
Garlic Mashed Potatoes:
Roast 1 head of garlic (cut top, drizzle with oil, wrap in foil, bake at 400°F for 40 minutes). Squeeze out the soft cloves and mash into the potatoes.
Sour Cream & Chive:
Replace half the heavy cream with sour cream. Fold in ½ cup chopped fresh chives.
Horseradish Mashed Potatoes:
Stir in 2-3 tablespoons prepared horseradish. Perfect with prime rib.
Parmesan Mashed Potatoes:
Fold in 1 cup freshly grated Parmesan cheese at the end.
Horticulture
Roasted Garlic & Rosemary:
Add 6-8 roasted garlic cloves and 2 tablespoons finely chopped fresh rosemary.
Bacon Cheddar:
Fold in 1 cup shredded sharp cheddar and ½ cup cooked, crumbled bacon.
Vegan:
Use plant-based butter and warm oat milk or unsweetened almond milk. Add ¼ cup nutritional yeast for savory depth.
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