Fluffy mashed potatoes, done the way my mom used to, with butter and milk. They are creamy and light as air. With a kick of spiciness from fresh garlic and the freshness of parsley.
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Mashed potatoes are one of my top comfort foods of all time. I always love mashed potatoes, especially the way my mom makes them. Fluffy, with a few clumps, not too heavy, with a hint of nutmeg. They bring back memories of my childhood, they are comforting and delicious. I could eat a huge bowl of just mashed potatoes for dinner. Check out also this Cheesy Broccoli and Potato Bake for a comforting side dish.
They are the perfect side dish to any meat, fish, or stew. You should try them with my Red Wine Venison Stew, these Crispy Italian Chicken Cutlets or with my Sole Fish in Milk sauce.
If you don't like the flavor and spiciness of (almost) raw garlic, you can roast the garlic before adding it to the mashed potatoes. See this recipe for Roasted Garlic Butter.
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🧾 Ingredients
- Potatoes: Choose starchy varieties like Russet or Yukon Gold for the creamiest mashed potatoes. Yukon Golds add a naturally buttery flavor, while Russets result in a fluffier texture.
- Garlic: Garlic is the star of this recipe, adding a sweet, nutty depth. Use fresh, firm garlic for the best flavor.
- Parsley: Fresh parsley pairs very well with garlic and potatoes and it gives it some freshness.
- Butter: Unsalted butter allows you to control the salt level, and its creamy richness complements the potatoes perfectly.
- Milk or Cream: Use whole milk, heavy cream, or a mix of both for silky smooth mashed potatoes. Dairy-free alternatives like almond milk can work, but they may alter the flavor slightly.
🍳 Substitutions
- Potatoes: Swap Yukon Gold or Russets for red potatoes if you prefer a waxier texture.
- Garlic: If you're in a pinch, substitute roasted garlic with garlic powder (1 teaspoon), but note the flavor won't be as rich.
- Butter: Replace butter with a plant-based alternative for a vegan version.
- Milk or Cream: Use coconut cream or oat milk for a dairy-free alternative.
- Parsley: You can omit the parsley, or use frozen. You can also use dried parsley but it will not give it the same fresh flavor.
🥣 Variations
- Cheesy: Stir in ½ cup of grated Parmesan or Pecorino Romano for extra richness and an Italian twist.
- Herby: Add fresh herbs like rosemary, thyme, or tarragon for a fragrant flavor boost.
- Truffle Oil: Drizzle a teaspoon of truffle oil before serving for a luxurious touch.
- Spicy: Add a pinch of red pepper flakes or chili oil for a subtle kick.
- Vegan: Use plant-based butter and almond milk to make this dish completely vegan-friendly.
How to make perfect mashed potatoes
Use the right potatoes
Mashed potatoes may seem like a easy peasy straight forward recipe, but it's also easy to screw up.
Potatoes themselves are a quite delicate root vegetable, they don't hold that much flavor, but they have a great consistency and versatility. One of the most common mistakes in mashed potatoes, though, is using the wrong kind of potatoes.
There are 2 main types of potatoes: waxy and starchy. Waxy potatoes have less starch and hold their shapes greatly, so they are best for roasting. Starchy potatoes instead are more floury and they mash really easily so they are best for mashing.
The most common starchy potatoes are the Russets, Idaho, or King Edward potatoes. Yukon gold potatoes are less starchy but still good for mashing.
Use the right amount of milk or cream
I must admit that I don't usually measure when I cook (just like most of Italians) and I can't tell how many times I poured too much milk in my mashed potatoes, making them way too creamy.
If you accidentally pour too much milk or cream, don't despair, they're probably not totally ruined. You just need to be more patient. Potatoes are incredibly absorbent so they will soak up all that liquid-like sponges. Plus, milk will also evaporate and will reduce. So just cook your potatoes at low heat for 10-20 minutes more and they should become again fluffy.
Use the right amount of seasoning
I like my mashed potatoes to be delicate, so I don't exaggerate with the seasoning. You just need the right amount of salt to bring out the flavor of the potatoes, a pinch of black pepper and the secret ingredient is a pinch of ground nutmeg.
Nutmeg compliments perfectly the delicate flavor of potatoes and give them a sweet yet aromatic flavor which brings your average mashed potatoes to the next level.
❄️ Storage & Reheating
Fridge: Store leftover mashed potatoes in an airtight container for up to 3 days. Before reheating, add a splash of milk or cream to restore their creamy texture.
Freezer: Mashed potatoes freeze well! Place them in a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, use a stovetop method by placing the potatoes in a saucepan over low heat, stirring frequently, and adding milk or butter as needed. Alternatively, microwave them in a covered dish, stirring every minute until heated through.
💭 Recipe FAQs
Yes, store-bought roasted garlic works in a pinch, but fresh garlic yields the best flavor.
Absolutely! Prepare them up to a day in advance and store them in the fridge. Reheat on the stovetop or in the oven before serving.
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
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📖 RECIPE
Ingredients
Method
- Peel and chop the potatoes into large cubes. Bring to boil a medium pot of lightly salted water and add the potatoes.
- Cook the potatoes for about 20 minutes, or until you can easily pierce them with a fork.
- Drain the potatoes and mash them using a fine potato masher. Mash them twice if you want them creamy and lump-free.
- Return the potatoes to the pot and add the butter, minced garlic and milk. Turn the heat to low and mix well for a few minutes. Season with salt, black pepper and nutmeg.
- Once they are done, add the parsley and mix well. Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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