The Perfect Holiday Season Mashed Potatoes

Here are a few tips to make sure you are serving the best mashed potatoes:

  1. Drain well:
    • I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
  2. Mash by Hand:
    • For the very best mashed Maine potatoes, use a hand masher or a potato ricer. Using a hand mixer, stand mixer or food processor can break down the starches in the potatoes and cause a very gluey or gummy texture. You can still get buttery smooth creamy mashed potatoes mashing by hand.
  3. Butter is Your Friend:
    • There are places you can skimp on butter and mashed potatoes is not one of them.  I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter helps your mashed potatoes get a creamy… well, buttery texture.
  4. Heat Your Cream: 
    • Heat your milk/cream before adding.  This keeps the potatoes hot and absorbs better.  Add cream/milk a little at a time to get the right consistency.

Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!


Need an idea of proportions?  Here you go…

This will make 10 servings:

  • 4 pounds Maine potatoes, Russet or Yukon Gold
  • 1/3 cup salted butter, melted
  • 1 cup milk or cream, heated on stove top or microwave until warm
  • salt & pepper to taste

Cook potatoes until tender, DRAIN WELL

Add butter to the potatoes and begin mashing. Pour in milk a little at a time until you achieve desired consistency. Season with salt and pepper. Serve hot.

Enjoy your mashed Maine potatoes!

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