Brr, there’s nothing quite like a chilly autumn evening, right? I was just craving something warm and super comforting, you know? That deep-down satisfying hug in a bowl – mashed potatoes! But honestly, I was low on energy and just didn’t want to fuss with a million ingredients. That’s when I thought, “What if I just simplified everything?” So, I grabbed what I had, and to my absolute delight, these 12-Ingredient Mashed Potatoes Recipes (No Fuss) turned out to be the creamiest, most flavorful mash I’d ever whipped up! It was pure magic, proving that sometimes, the simplest things are the most delicious. My family now begs for them, and they’re perfect for busy weeknights!
Why You’ll Love These 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Okay, trust me, you are going to LOVE this recipe! It’s all about making that classic comfort food super easy:
- Minimal Ingredients: Seriously, just 12 key players!
- Quick to Make: Perfect for those “what’s for dinner?” nights.
- Incredibly Creamy: That dreamy texture you crave, without the fuss.
- So Versatile: Goes with pretty much anything you can imagine!
These 12-Ingredient Mashed Potatoes Recipes (No Fuss) are a weeknight game-changer!
Gather Your Simple Ingredients
Seriously, you won’t believe how few things you need for this amazing dish! It’s all about quality ingredients that shine. Here’s what you’ll need to grab:
- Potatoes: About 1.5 kg (around 3.3 lbs) of good mashing potatoes like Sebago, Russet, or Maris Piper. Peel them and cut them into nice 2.5cm (1-inch) cubes so they cook evenly.
- Salt: Just 1 tablespoon for cooking the potatoes, and then another 1/2 teaspoon later for flavor.
- Butter: A generous 60g (about 1/4 cup) of unsalted butter. Chop it up so it melts in nicely. For drizzling later, you’ll want a little extra melted butter.
- Milk: About 1/2 cup of milk. Warming it up a bit really helps make things smooth, but room temp is fine too!
- Fresh Herbs: A sprinkle of chopped chives or parsley for that pop of color and freshness.
That’s it! Just those few simple things for the creamiest mashed potatoes ever.
Effortless Steps for Perfect 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Alright, let’s get these amazing mashed potatoes made! It’s honestly so straightforward, you’ll wonder why you ever bothered with complicated recipes. We’re going to keep it simple and delicious, just like Isabella intended. For more simple recipes, check out all our recipes.
Boil and Drain the Potatoes
First things first, grab a big pot and toss in your peeled and cubed potatoes. I add a good tablespoon of salt right into the water – it makes a world of difference in flavor! Make sure the water is covering the potatoes by a good few inches, about 10cm or 4 inches works great. Crank up the heat and bring it all to a boil, then dial it back to a steady simmer. Let them cook for about 15 minutes. You’ll know they’re ready when a fork slides in super easily. Drain them really well in a colander, then pop the empty pot back on the warm stove for just a minute. Give the pot a little shake; this helps any lingering water steam off, which is key for that perfect texture. If you want to see other great mashed potato ideas, check out this recipe.
Mash to Creamy Perfection
Now for the magic! Add your chopped butter, the warmed milk, and that 1/2 teaspoon of salt right into that pot of steamy, drained potatoes. Start mashing! I love using a good old-fashioned potato masher for this; it gives you total control. If you’re going for a looser texture, just add a splash more milk. Now, a crucial tip from Isabella: avoid using electric beaters, stick blenders, food processors, or blenders for this part unless you absolutely have to. Seriously, they can break down the starches too much, making your potatoes all gluey and weird. If you *do* use a mixer, go super gentle and only mix until they’re just creamy. We want fluffy, not gluey!
Garnish and Serve
Once you’ve got that gorgeous, creamy mash, scoop it into your favorite serving bowl. I like to make little swirls on top with my spoon – it just looks so inviting! Then, give it a generous drizzle of extra melted butter. Finish it off with a sprinkle of fresh, chopped chives or parsley. It adds such a lovely pop of color and freshness. Serve immediately and watch everyone’s eyes light up!
Tips for the Best 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Okay, so you’ve got the basic steps down for these amazing 12-Ingredient Mashed Potatoes Recipes (No Fuss), but here are a few little secrets to make them truly spectacular. First off, potato choice really matters! Stick with those starchy varieties like Russets or Yukon Golds; they break down beautifully when cooked and mash up so much creamier than waxy potatoes. Another huge tip to avoid that dreaded gluey texture is *don’t over-mix*. Seriously, stop mashing or mixing as soon as everything is just combined and smooth. Overworking those potatoes breaks down the starch, and nobody wants goo! Gentle handling is key for fluffy, cloud-like mash every single time.
Ingredient Notes and Substitutions
Let’s chat quickly about why these few ingredients work their magic! We love Sebago, Russet, or Maris Piper potatoes because they’re nice and starchy, which means they get super fluffy and creamy when mashed, not watery. If you don’t have unsalted butter, salted will work in a pinch, just skip or reduce the extra salt later. And for the milk, any kind will do – dairy, oat, or almond milk all work wonderfully. It’s all about keeping things simple and delicious, right?
Make-Ahead and Storage Tips
The beauty of these 12-Ingredient Mashed Potatoes Recipes (No Fuss) is how perfectly they fit into your meal prep plans! You can totally make them ahead of time. Just follow the recipe steps, then cover the serving bowl really tightly with plastic wrap. You can keep them warm on the counter for about 30 minutes. For longer warmth, pop the bowl over a pot of gently simmering water (just make sure the bowl isn’t touching the water!) for up to 2 hours. Or, even better, set your slow cooker to the ‘warm’ setting (around 60°C/140°F or lower) and keep them there for up to 4 hours. Pressing parchment paper directly onto the surface before covering helps prevent a skin from forming. You can find even more make-ahead tips at our make-ahead page!
Serving Suggestions for Your Mashed Potatoes
These creamy mashed potatoes are so versatile, they’re practically a blank canvas for any meal! Of course, they’re amazing with a roast chicken or some classic meatloaf for that ultimate comfort food vibe. But honestly, they are just as fantastic alongside some quick pan-seared salmon or even some simple baked tofu for a speedy weeknight dinner, especially if you’re looking for easy dinner ideas. They truly elevate any plate, whether you’re going for something hearty or a bit more on the healthy side!
Frequently Asked Questions
Got questions about making the best mashed potatoes ever? I’ve got you covered!
What are the best potatoes for mashed potatoes?
For the creamiest, dreamiest mashed potatoes, you really want to go for starchy potatoes like Russets or Yukon Golds. They break down so well and give you that perfect fluffy texture!
Can I make mashed potatoes ahead of time?
Absolutely! They’re perfect for making ahead. Just store them in an airtight container and reheat gently on the stove or in the microwave. Check out our make-ahead tips for keeping them warm and delicious!
How do I avoid gluey mashed potatoes?
The biggest secret is to avoid over-mixing! Seriously, stop as soon as they’re combined. Using a blender or food processor can also make them gluey, so stick to mashing by hand or a gentle mixer.
Estimated Nutritional Information
Keep in mind these values are approximate and can sway a bit depending on the exact brands you use and, of course, how generous you are with that glorious butter! This recipe typically comes in around 208 calories per serving, with about 29g of carbs, 6g of protein, and 8g of fat. Pretty balanced for such a comforting dish, right?
12-Ingredient Mashed Potatoes Recipes (No Fuss)
Ingredients
Equipment
Method
- Place the peeled and cubed potatoes in a large pot. Add 1 tablespoon of salt and cover with water, ensuring the water is about 10cm / 4” above the potatoes.
- Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are very soft and easily pierced with a fork.
- Drain the potatoes well. Return the pot to the stove and let the potatoes sit for 1 minute, shaking the pot occasionally to help evaporate any remaining water.
- Add the butter, milk, and 1/2 teaspoon of salt to the pot. Mash the potatoes until smooth, adding more milk if you prefer a looser consistency. Avoid using a beater, stick blender, food processor, or blender, as these can make the potatoes gluey. If using a mixer, use it cautiously and stop as soon as the potatoes are creamy.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with extra melted butter. Sprinkle with chopped chives or parsley before serving.
Nutrition
Notes
Tried this recipe?
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