Did I call these perfect mashed potatoes? I think I really meant to call them beyond perfect mashed potatoes. Before you start assuming these are the most unhealthy mashed potatoes you’ll ever eat… they’re not that bad. I don’t throw a whole stick of butter in the pan, I don’t add a whole block of cream cheese, and no I don’t add sour cream.
Delicious mashed potatoes are possible without adding all of those things. I think my mashed potato recipe is just as good as the ones with all of the butter and cream cheese. BUT after eating my mashed potatoes you won’t need to put your fat pants on 😉
Mashed potatoes are my weakness! I’m picky about them… but then i’m not. I really make no sense. Put it this way if you’re making “homemade mashed potatoes” DO NOT use the flakey potatoes. I’ll admit it, I do eat the dehydrated potatoes from time to time BUT when I’m expecting homemade, don’t give me anything less. Especially during thanksgiving. That is one side dish you do not want to mess up on Thanksgiving.
Lucky for you, with my recipe everyone will be going back for seconds and thirds. So you might wanna triple or quadruple this recipe for the perfect mashed potatoes. I could probably eat a whole batch of these myself, but I do have some self control 😉 The fresh parsley is totally optional BUT it does add a nice touch.
With the pop of green from the parsley it really pulls the dish together. Without it I feel like the dish is unfinished… but that’s just me. Can you guess my secret ingredient in these perfect mashed potatoes? I’ll bet you can’t. My secret ingredient is what makes these potatoes so perfect. They’re even great without gravy!
I bet you still didn’t guess. Don’t worry, you’ll find out soon when you get to the ingredients. If you didn’t cheat and look there first BUT guessed correctly, I seriously need to hire you as an assistant. No joke 😉
- 2 lbs. russet potatoes
- 1/4 cup butter
- 1/2 cup 2% milk
- 1/2 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- fresh parsley, optional
- Peel your potatoes and chop up into uniform sizes.
- Drop your potatoes into a large pot and cover them with cold water.
- Heat potatoes on the stove until they start to boil.
- Once boiling cook for 10-15 minutes or until fork tender.
- In a small pot combine butter, milk, and chicken broth.
- Heat until butter is melted and the mixture is warm.
- Drain your potatoes and add them to a large bowl.
- Mash your potatoes however you wish (I use a hand mixer on low).
- Once there are no large clumps, using a spoon stir in the buttery mixture.
- DO NOT add all of the liquid.
- You'll want to add little by little until your desired texture is reached.
- (I had about 1/4 of the liquid left over)
- Stir in the salt and pepper and enjoy while warm.