Creamy Gold-Standard Mashed Potatoes
Why My Mashed Potatoes Have to Earn Their Place on the Plate…
In Latin culture, mashed potatoes are rarely on the menu—if they appear at all. Even on my Austrian side, mashed potatoes were never a staple in our home, and to tell you the truth, I never missed them.
Honestly, I have a love-hate relationship with them. In the US, I feel mashed potatoes are a side dish that gets overused. You go to a high-end restaurant, order a $90 steak, and what comes with it? Mashed potatoes. You order the freshest, most expensive plate at a seafood restaurant, and what’s on the side? Mashed potatoes again.
In my everyday kitchen, I love to keep things varied. I constantly rotate our side starches and carbs so we rarely eat the same thing twice in a week—unless I’m creatively using up leftovers. Our meals shift between pasta, rice, couscous, warm pita bread, crispy sautéed potatoes, steamed yuca (cassava), roasted sweet potatoes, and more.
Because mashed potatoes are a rare guest at our dinner table, when I do make them, they have to be incredible. They need to earn their spot on the plate.
Below is my go-to recipe for the simplest, creamiest, and most flavorful standard mashed potatoes. They are delicious just as they are, but you can always elevate the flavor even further by adding sour cream, grated Parmesan (or your favorite cheese), chopped green onions, or fresh herbs.
I hope you enjoy this recipe!
Prep time: 10 mins | Cook time: 15–20 mins | Servings: 4–6
🛒 Ingredients
1 bag peeled potatoes, diced into 1- to 2-inch cubes
1 tbsp chicken bouillon (or chicken base)
Water (enough to cover potatoes by 1 inch)
1 stick (8 tbsp / 1/2 cup) butter
Reserved potato cooking water (or substitute 1/2 cup heavy cream or milk for an even richer flavor)
Salt and black pepper, to taste (optional)
👨🍳 Instructions
Boil the Potatoes: Place the peeled and cubed potatoes into a large pot. Cover with cold water by about an inch and add the 1 tablespoon of chicken bouillon. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender (about 15–20 minutes).
Reserve & Drain: Before draining, scoop out and save about 1 to 2 cups of the hot, bouillon-infused potato water. Drain the remaining water from the potatoes.
Rice / Mash: Pass the hot potatoes through a potato ricer directly back into the warm pot. (Alternatively, use an immersion handheld blender or potato masher).
Add Butter: Add the whole stick of butter to the hot potatoes and stir gently as it melts into the mixture.
Adjust Consistency: Gradually splash in some of the reserved potato cooking water (or your half cup of heavy cream/milk), stirring continuously until you reach your desired creamy, smooth consistency.
Serve: Taste and adjust with extra salt or pepper if needed. Serve hot!
