Classic Idaho Mashed Potatoes Recipe

Are you looking for the perfect mashed potato recipe? Classic Idaho mashed potatoes are simple, inexpensive, and delicious. You’ll love how creamy and buttery this mash turns out! Plus, it’s a great dish to serve for special occasions or for a traditional Sunday dinner. Give this recipe a try today!

I’m an Idaho farm girl, so I’m an expert in potatoes. So if you’re looking for how to make great mashed potatoes every time, you’ve found the right place. When done right, mashed potatoes can be the breakout star of any weeknight dinner or the most memorable side dish for a holiday meal for the ages.

This recipe’s tips, ingredients, and proportions will guide you as you perfect the skills for perfect mashed potatoes every time. And you’ll find that it’s straightforward!

Ingredients

• 2 pounds (about three large potatoes, or five cups cubed)
• 1/3 cup butter, warm or melted
• 1/2-3/4 cups milk, half and half or cream, warm
• 1/2 teaspoon salt, plus more for water if desired
• salt and pepper for garnish, optional

Recipe

1. Rinse and scrub the whole potatoes to remove any excess dirt that wasn’t removed earlier. Peel each potato, putting the peeled potato in a pot of cold water to rest while you work. Chop the potatoes into even sizes, around 1-2″ inches thick.
2. Refresh the water in the pot to ensure it’s clean, and add cold water, covering the potatoes. Add salt if desired. Bring to boil uncovered on high, then simmer for ten to fifteen minutes, depending on the thickness of the potatoes.
3. Check for doneness with a fork or long skewer. When they are easy to poke, they are done.
4. Drain the potatoes carefully and thoroughly over the sink, then place them back on the stove to cook (on low or just on the hot burner) for up to a minute to cook off the last bit of water.
5. Add warm butter, then milk or cream, and combine. Do not over-mash, and do not use a blender or mixer. Serve hot.
6. You can add in garlic or garlic powder, parsley, salt, and pepper, replace part of the butter with (warm) sour cream or cream cheese, or any cheeses for variation.

What Kind of Potato Should I Use?

I grew up on a potato farm, so I’m biased about what potato to use. Growing up, we always used russet potatoes, the bigger, dark, dense potatoes with shiny white insides that beg to be covered in butter or gravy. Cooked, they become light and fluffy, practically the perfect side dish for any meal.

You can buy russets individually around the holidays or in a five or ten-pound bag year-round. Russet potatoes are grown in a few places, but Idaho has a well-deserved reputation for the biggest and best, so if you can find a bag with the label, it’s worth the money. The potatoes will be bigger and of better quality than a store-brand bag. (And usually, I don’t find a difference in the brand!)

Many people recommend using a potato-like Yukon. Those are fine. But they’re not the best, in my opinion. They have a waxy texture and are too small to peel. So, use russet if you don’t want peels in your creamy, smooth mashed potatoes.

When you pick out potatoes at the store, look for firm, smooth potatoes that don’t have bumps, soft spots, or growths. The firmer the potato, the better quality and better flavor it will have.

How Do I Prepare the Potatoes?

There are three key steps to perfect mashed potatoes, and the first step is in preparation. Rinse the potatoes well, even if you think they are clean, to remove all the last dirt caked into the skin. Peel the potatoes, and put them into a pot of cold water until they are peeled and ready to cut. This prevents browning.

Slice the potatoes into even sizes, around 1″ thick. Keeping them roughly the same thickness will help them cook evenly. Don’t dice them; they will turn to starchy puree in the pot.

Cut away any green areas, brown spots, or other blemishes. As you slice, you may find dark brown, hollow areas in the center of the potato. This is called a “hollow heart” and is a blemish that forms when there’s a shock to the plant during growth.

There’s a little knob at the end of most potato peelers. It’s a perfect little tool to scoop a little brown spot on a potato!

One thing not to do: Do not send potato peels down the disposal; it’s the fastest way to get a plumber in your house on holiday!

How do I Cook Them?

The second key to making perfect potatoes is starting with cold water. You’d think that you could save a few minutes of cooking time by using warm or hot, but hot water will cook the outside of the potatoes immediately, resulting in a starchy, uneven mess.

So, cover the potatoes with cold water, with an inch of water covering the potatoes. Bring them to a boil on high, uncovered. Covering the potatoes will change the environment, making them grainy, and they will be more likely to boil over, making a gross mess on your stove and pot.

Once the potatoes are boiling, watch the clock. After ten minutes, test for doneness by poking a potato with a fork. If it’s still firm, they need more time. If it is soft or breaks, the potatoes are done cooking.

Strain the potatoes carefully and entirely over the sink. Do not rinse! Put the potatoes back on the hot burner and stir gently for about 30 seconds to cook off any remaining water.

What’s the Final Tip for Success?

After you’ve prepared and cooked the perfect potato, you are nearly done! All you need to do now is add the butter and milk and mash it all up!

Always add room temperature or melted butter, not cold butter. Cold butter will shock the potatoes, turning them starchy and gluey, bringing down the temperature of the entire dish.

But warm or melted butter will blend right into the potatoes, making them creamy. After the butter has been added, add warm milk, half and half, or cream if it’s a special meal. Again, make sure it’s at least room temperature or warmer.

Can I use a mixer to mash these potatoes?

Do not use a mixer to mash the potatoes. While, yes, it is faster, it’s also going to overwhip the potatoes, turning them into a starchy, gluey mess. It’s best to do it by hand with a masher or ricer, and be careful not to overmix the dish.

This Kitchen Aid Mashed Potatoes recipe might be a better option if you want to use a stand mixer.

Can I Prepare these in Advance?

Potatoes taste best when made, so if possible, make them right before you want to serve them (plan about 35 minutes from start to end). But if you need, you can make them in advance.

Store them in a flat dish, like a 9×13 dish, to evenly cool in the fridge and evenly reheat in the microwave. You can also reheat them or keep them hot in a crock pot. If you do this, be careful not to overfill the dish, plan on a few hours to reheat, and stir regularly to heat evenly.

Plan to add a little extra milk to thin them out as they thicken and cool.

What Do I Serve with Potatoes?

The more straightforward question might be: What don’t I serve with potatoes? (Answer: tacos. And lasagna.) Mashed potatoes are one of the most versatile side dishes and most universally loved.

They traditionally go with a gravy meal, such as turkey or pot roast, pan-fried chicken, or pork roast. But they are famous for fried chicken, perfect with salmon or cooked fish, or almost any other entree.

They are perfect with any kind of gravy but are just as excellent with some butter, salt, and pepper. Here are some gravy recipes:

• Easy Gravy Recipe Without Drippings
• The BEST Instant Pot Gravy Recipe
• How to Make The Perfect Turkey Gravy with Drippings

What are some variations for this recipe?

You can also add in garlic or garlic powder, parsley, or other herbs. You can replace some of the butter and milk with (warm) sour cream, cream cheese, blue cheese, or cheddar cheese. They can be whipped fine and fluffy, or left a little chunky for texture.

Can I Freeze Mashed Potatoes?

Yes, but remember that they will never taste quite as good as the moment they’re done cooking. They will last up to three months in the freezer, but after that, they will noticeably absorb the freezer taste, and get a little freezer burnt.

What can I do with leftover mashed potatoes?

Why did my mashed potatoes turn out gummy?

Should you take the peels off of mashed potatoes?

How many servings does this make?

Each pound of potatoes will feed around four people, but plan for extras on holidays, when people like to enjoy their meal and indulge themselves with seconds (and thirds…).

More Mashed Potato Recipes You May Enjoy:

• Easy Twice Baked Mashed Potatoes Recipe
• Easy Red Skin Potato Salad with Bacon
• How to Make AMAZING Mashed Potatoes with a Kitchen Aid Mixer
• Copycat Longhorn Stakhouse Mashed Potatoes
• The best Instant Pot Mashed Potatoes
• Easy Roasted Garlic Mashed Potatoes Recipe

Whether you’re looking for a classic Thanksgiving side or just an easy dish to add to your repertoire, these Idaho mashed potatoes are perfect. They’re simple to make and can easily be tailored to your taste. So give them a try – we promise you won’t be disappointed!