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This small batch mashed potatoes recipe has been my go-to comfort food for cozy nights or quick holiday side dishes. With just four ingredients and twenty minutes of cooking time, it creates creamy, buttery mashed potatoes perfect for two. Whether you’re planning a weeknight dinner or a small celebration, this recipe delivers flavor without the fuss.
I first whipped up this recipe on a cold evening when we were craving something warm and simple. Now, I find myself making it on repeat whenever we want something nostalgic and satisfying.
Ingredients
- Yukon gold potatoes: peeled and diced for naturally creamy texture and buttery flavor
- Kosher salt: for seasoning and bringing out the potatoes’ natural flavor during boiling
- Unsalted butter: for rich taste and silky smooth finish
- Whole milk: to loosen and cream the mashed potatoes just right
Step-by-Step Instructions
- Prep the Potatoes:
- Wash and peel the potatoes then cut them into equal one inch cubes. This ensures even cooking and a creamy final texture.
- Boil the Potatoes:
- Place the cubed potatoes in a saucepan and cover with cold water about an inch above the potatoes. Add a heaping teaspoon of kosher salt. Bring to a boil over high heat and cook for about ten minutes until fork tender.
- Drain and Return to Pot:
- Once the potatoes are tender carefully drain the water then return the potatoes to the still warm saucepan off heat. This helps evaporate any excess moisture.
- Mash with Butter:
- Add the unsalted butter and a pinch of salt then mash the potatoes until mostly smooth. Use a handheld masher or mixer depending on the texture you prefer.
- Stir in Milk and Season:
- Add the milk and stir until the potatoes reach your desired consistency. Taste and add more salt or butter if needed.
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I always reach for Yukon golds because they have a natural creaminess that makes these mashed potatoes shine. One rainy evening I added a swirl of cream cheese and chives and it became a new favorite at our table.
Storage Tips
Refrigerate leftover mashed potatoes in an airtight container for up to three days. When reheating add a splash of milk and warm slowly over low heat while stirring until smooth and creamy again.
Ingredient Substitutions
If you do not have Yukon gold potatoes you can use red potatoes for a similar texture or russets for a fluffier finish. Swap the whole milk for heavy cream if you want a richer taste or try unsweetened plant milk for a dairy free version.
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Serving Suggestions
These mashed potatoes go beautifully with roasted chicken grilled sausages or a vegetable stew. You can top them with gravy a pat of butter chopped herbs or even crispy onions for added texture and flavor.
Cultural Context
Mashed potatoes have long been a staple side dish in American and European cooking often tied to family gatherings and holiday meals. This scaled down version preserves the tradition while fitting modern needs for smaller portions.
Recipe FAQs
- → What type of potatoes work best?
Yukon gold potatoes are ideal because they yield a naturally creamy texture and buttery flavor when mashed.
- → Can I make these ahead of time?
Yes, you can refrigerate them and reheat gently on the stovetop with a splash of milk to restore creaminess.
- → How can I add more flavor?
Try mixing in roasted garlic, chopped herbs, sour cream, or cream cheese for added richness and complexity.
- → Do I have to peel the potatoes?
No, peeling is optional. Leaving the skins on adds a rustic texture, but peeling creates a smoother mash.
- → What’s the best way to mash them?
A potato masher works well, but for extra smooth results, use a potato ricer or handheld mixer.
- → Can I double the ingredients?
Absolutely. This recipe scales easily—just double each ingredient to serve four instead of two.