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How to Make Easy Mashed Potatoes

Learn how to make the world's easiest creamy mashed potatoes by watching this Step by Step cooking video from EVERY DAY WITH RACHAEL RAY magazine.

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-Hi, I'm Teri Tsang, the food editor here at Every Day with Rachael Ray Magazine. And I'm about to show you the easiest recipe in the world for mashed potatoes. Here at Every Day with Rachael Ray, we like using Yukon Golds. I think they yield the creamiest, easiest potato. And the best part is you can mash them in their skin, which as we all know saves a lot of time. No need to peel and chop. And so first, I'm gonna take this Yukon Gold here and quarter it. I wanna cut them into about 2-inch pieces, 1-inch pieces roughly about this size and add them to your pot and just keep chopping them up. The best thing about mashed potatoes is that it's really hard to screw them up, but it doesn't hurt to cut them into uniform pieces. If you were to leave them whole, you'd need to bring them to a boil to get them to soften for probably about 20 to 25 minutes. Because we're cutting them to 2-inch pieces, about 15 minutes should do. Any smaller and you can go down to 10, 12 minutes, but at that point, you'd start running the risk of them getting a little bit too soft and probably a little bit watery, which will prevent them from getting creamy when you start to mash them. Now that you've cut up the potatoes, you wanna add enough water to cover the potatoes by about 1 inch. You can season the potatoes with a lot of salt. Cover the pot and cook it over high heat until it boils for about 15 minutes. Meanwhile, while the potatoes are cooking, let's bring 1 cup of milk, not to a boil, but just to heat through. You might not use all the milk, but it's good to have a lot on hand in case you like your potatoes extra creamy. So, after you've cooked the potatoes for about 15 minutes until they're fork tender, you're gonna drain the potatoes, which I just did and put them back in the pot. And we're gonna take the hot milk, which has been heated through and start mashing the potatoes. And I just added a cup of milk 'coz I actually like my potatoes really creamy and really smooth. Now, you can add a few pats of butter. I say be generous 'coz they only add to the flavor. So, we're gonna add about 3 tablespoons of butter and just mash them in. If you're feeling kind of lazy and just don't feel like heating up the milk, go ahead and add the butter right after you've drained the potatoes and those should melt instantly and add to the creaminess in the mash potatoes and then slowly incorporate the milk by mashing those in. They'll be fine. The thing is when you've added heated milk to the mashed potatoes, it maintains the heat. You don't end up with a gummy potato and it just adds to the overall creaminess. Here, we're gonna season with a little bit of salt. Mash that in. On a final note, I like using the potato masher, but if you have a standing electric mixture, those work great for mashed potatoes, which aerate and make them nice and fluffy, but never ever use a food processor, which can make your mashed potatoes really gummy and just not that good. And there you have it, super easy mashed potatoes. Awesome.