10/31/2025
6 Ways to Mash 🥔
1️⃣ Creamy Mashed Potatoes – Buttermilk Style
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 3/4 cup low-fat buttermilk, plus 2 tablespoons
- 1 tablespoon whipped butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh chives
Steps:
1. Place potatoes in a large pot with enough salted water to cover. Bring to a boil.
2. Cover, reduce heat, and simmer until tender, about 20 minutes.
3. Drain and return potatoes to the pot.
4. Add buttermilk, butter, chives, salt, and pepper. Mash until smooth and creamy.
5. Taste and adjust seasoning. Serve warm.
*****
2️⃣ Sour Cream Mashed Potatoes
- 3 lbs Yukon Gold, creamer, or russet potatoes
- 1 cup warm milk (start with 2/3 cup and adjust)
- 1/2 cup sour cream
- 5 tablespoons butter
- 2 tablespoons chopped chives
- Salt and pepper, to taste
Steps:
1. Peel and cut potatoes into 1-inch chunks. Boil in salted water until fork-tender, about 10 minutes.
2. Drain well and return to the hot pot to evaporate excess moisture.
3. Add warm milk, sour cream, butter, and chives. Mash until smooth and creamy.
4. Adjust milk for desired consistency. Season to taste.
5. Garnish with extra butter and chives. Serve immediately.
*****
3️⃣ Loaded Mashed Potatoes
- 3 lbs Russet potatoes, peeled and cut into 1.5-inch pieces
- 3/4 cup milk
- 4 tablespoons melted butter
- 1 cup sour cream
- Kosher salt and pepper, to taste
- 1⅔ cups shredded cheddar cheese (divided)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped chives
- 2 tablespoons chopped parsley
Steps:
1. Boil potatoes in salted water until tender, 15–20 minutes. Drain and return to pot.
2. Add milk, butter, sour cream, salt, and pepper. Mash until smooth. Stir in 1 cup cheddar.
3. Preheat oven to 350°F. Transfer mash to a greased 9-inch pan or 2-quart dish.
4. Top with remaining 2/3 cup cheddar. Cover with foil and bake for 20 minutes.
5. Remove foil, add bacon, and bake uncovered for 20 more minutes until bubbly.
6. Sprinkle with chives and parsley. Serve hot.
*****
4️⃣ Garlic & Herb Mashed Potatoes
- 4 lbs potatoes, peeled and halved or quartered
- Cold water
- 1 sprig rosemary
- 5 sage leaves
- 4 tablespoons parsley
- 8 sprigs chives
- 1/2 cup butter
- 1 tablespoon minced garlic
- 3/4 cup half-and-half (room temp)
- 1/2 cup whole milk (room temp)
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup chopped chives
Steps:
1. Add potatoes and herbs to a large stockpot. Cover with cold water by ½ inch.
2. Bring to a boil, then uncover and cook until fork-tender, 25–35 minutes.
3. Drain and discard herb sprigs. Rice potatoes into a bowl.
4. In the pot, melt butter and sauté garlic for 1 minute.
5. Stir in riced potatoes, then add milk and half-and-half. Mix until creamy.
6. Fold in chives, salt, and pepper. Taste and adjust seasoning.
7. Serve warm.
*****
5️⃣ Cheesy Mashed Potatoes
- 3.5 lbs potatoes, peeled and quartered
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp cracked black pepper
- 1/4 cup butter (60 g), room temp, plus more for serving
- 1/4 cup milk (50 ml), warmed
- 2/3 cup sharp cheddar (80 g), heaped
- 1/3 cup vegetarian parmesan (30 g)
- 2 heaped tbsp cream cheese
- 1 tbsp chopped flat-leaf parsley (optional)
Steps:
1. Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
2. Steam over medium heat for 2 minutes with lid on. Shake the pan to fluff.
3. Warm milk in a small saucepan.
4. Mash potatoes until smooth. Stir in butter and half the milk.
5. Add cheeses and cream cheese. Stir until fully melted and incorporated.
6. Adjust milk for creaminess. Season with salt and pepper.
7. Serve hot with a pat of butter and parsley if desired.
*****
6️⃣ Mashed Sweet Potatoes
- 4 lbs sweet potatoes, peeled and cut into 2-inch chunks
- 1/3 cup butter, cut into pieces
- 1/3 cup half-and-half or milk, warmed
- Salt and black pepper, to taste
- Optional: dash of cinnamon
Steps:
1. Boil sweet potatoes in salted water until tender, about 15 minutes.
2. Drain and let sit briefly to evaporate excess moisture.
3. Mash with butter, adding cream or milk gradually until desired texture is reached.
4. Season to taste. Serve hot, with cinnamon if desired.
