Mohamed Shili This delicious mashed potatoes recipe by Paula Deen is perfect for a quick and comforting side dish. Made with simple, common ingredients like russet potatoes, butter, and milk, it delivers a creamy, fluffy texture. Enjoy its rich flavor alongside your favorite meals for a satisfying, easy-to-make addition that’s ready in minutes.
Ingredients Needed:
- 2 pounds russet potatoes
- Salt
- 3/4 cup milk
- 1/2 cup 1 stick unsalted butter
- Freshly ground black pepper
How To Make Mashed Potatoes?
- Cook the potatoes: Place the potatoes in a large pot and add enough salted water to cover them. Bring to a boil and cook for about 15 minutes or until very tender.
- Warm the milk and butter: In a small saucepan over low heat, warm the milk and butter until the butter melts and the mixture is heated through.
- Mash the potatoes: Drain the potatoes and return them to the pot. Mash them thoroughly with a potato masher until smooth.
- Combine with milk mixture: Stir in the warm milk and butter mixture with a wooden spoon until well combined.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve warm and enjoy!
Recipe Tips:
- Use starchy potatoes: Russet potatoes are perfect for fluffy mashed potatoes. Avoid waxy potatoes as they don’t mash as smoothly and can become gummy.
- Warm the milk and butter: Ensure the milk and butter are warmed before adding to prevent cooling the potatoes and help them absorb the liquid better.
- Don’t over-mix: Over-mashing potatoes can make them gluey. Mash just until smooth for the best texture.
- Salt the water well: Season the cooking water with plenty of salt; it’s your first chance to flavor the potatoes.
- Mash while hot: Mash the potatoes as soon as they’re drained. Letting them cool before mashing can lead to a less fluffy texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover mashed potatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the mashed potatoes to cool completely before placing them in a freezer-safe container. Freeze for up to 1 month. To thaw, transfer the container to the refrigerator and let it thaw overnight before reheating.
- Reheat: Place the mashed potatoes in a pot over low heat. Stir frequently and add a splash of milk or butter to keep them moist. Heat until warmed through, about 5-10 minutes.
Nutrition Facts
Serving Size: 1 cup (approximately 210 grams)
- Calories: 237
- Total Fat: 9.9 g
- Saturated Fat: 6.2 g
- Cholesterol: 27 mg
- Sodium: 344 mg
- Potassium: 622 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Protein: 4 g
Try More Paula Deen Recipe:
Paula Deen Mashed Potatoes
Description
This delicious mashed potatoes recipe by Paula Deen is perfect for a quick and comforting side dish. Made with simple, common ingredients like russet potatoes, butter, and milk, it delivers a creamy, fluffy texture. Enjoy its rich flavor alongside your favorite meals for a satisfying, easy-to-make addition that’s ready in minutes.
Ingredients
Instructions
- Cook the potatoes: Place the potatoes in a large pot and add enough salted water to cover them. Bring to a boil and cook for about 15 minutes or until very tender.
- Warm the milk and butter: In a small saucepan over low heat, warm the milk and butter until the butter melts and the mixture is heated through.
- Mash the potatoes: Drain the potatoes and return them to the pot. Mash them thoroughly with a potato masher until smooth.
- Combine with milk mixture: Stir in the warm milk and butter mixture with a wooden spoon until well combined.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve warm and enjoy!
Notes
- Use starchy potatoes: Russet potatoes are perfect for fluffy mashed potatoes. Avoid waxy potatoes as they don’t mash as smoothly and can become gummy.
- Warm the milk and butter: Ensure the milk and butter are warmed before adding to prevent cooling the potatoes and help them absorb the liquid better.
- Don’t over-mix: Over-mashing potatoes can make them gluey. Mash just until smooth for the best texture.
- Salt the water well: Season the cooking water with plenty of salt; it’s your first chance to flavor the potatoes.
- Mash while hot: Mash the potatoes as soon as they’re drained. Letting them cool before mashing can lead to a less fluffy texture.
Paula Deen Mashed Potatoes
