Ah, weeknights! The dinner dash, right? You’re juggling work, kids, laundry… and somehow, you still have to get a delicious, comforting meal on the table. That’s exactly why I treasure these 12-Ingredient Mashed Potatoes Recipes (No Fuss). Seriously, this recipe is my secret weapon! I still remember this one crazy Thanksgiving where I completely forgot mashed potatoes until the last minute. Everything else was going into the oven, and I panicked! But this simple recipe, with just a handful of ingredients, saved the day. Everyone raved about them, proof that fuss-free can be absolutely fabulous. I’m Dr. Thompson, by the way, and ensuring our food is not only safe but also incredibly tasty is my jam. Trust me, this no-fuss approach to mashed potatoes is a game-changer.
Why You’ll Love These 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Seriously, what’s not to love about these mashed potatoes? They’re a lifesaver on those crazy busy nights!
- Total Ease: With just 12 ingredients and straightforward steps, you can whip these up without breaking a sweat. Perfect for when you’re short on time!
- Super Speedy: We’re talking a super quick prep and cook time. Get comforting, creamy mashed potatoes on the table in under an hour – a weeknight miracle!
- Unbeatable Comfort: Nothing says “home” like a bowl of fluffy, buttery mashed potatoes. It’s the ultimate comfort food that always hits the spot.
- Family Approved: These are the kind of mashed potatoes that get devoured. They’re simple enough for picky eaters but flavorful enough for everyone to enjoy.
Gather Your Ingredients for 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Alright, let’s get down to business! The beauty of these 12-Ingredient Mashed Potatoes Recipes (No Fuss) is just that – the ingredients are simple and you probably already have most of them kicking around. Here’s your shopping list, broken down so you know exactly what you need:
For the Potatoes
- 1.5 kg potatoes, peeled and cut into 2.5cm/1” cubes (Sebago, Russet or Maris Piper are your best bet here!)
- 1 tbsp salt (this is for cooking the potatoes, not for flavor yet!)
For the Flavourings
- 60 g unsalted butter, chopped (I like to chop it so it melts quicker!)
- 1/2 cup milk (warming this up a bit beforehand helps it blend in smoother)
- 1/2 tsp salt (this is where the main flavor comes in!)
For the Garnish
- Extra melted butter (because you can never have too much butter!)
- Chives or parsley, chopped (for a pop of color and freshness)
Simple Steps for Perfect 12-Ingredient Mashed Potatoes Recipes (No Fuss)
You won’t believe how easy it is to create amazing mashed potatoes with this no-fuss recipe. Just follow along, and you’ll have a side dish that tastes like it took hours, but really just took a fraction of your evening!
Boiling the Potatoes
First things first, let’s get those potatoes cooking! Pop your cubed potatoes into a big pot and add about 1 tablespoon of salt. Then, pour in enough water so it’s about 10cm (or 4 inches) above the potatoes. Crank up the heat to high and bring it to a rolling boil. Once it’s boiling, turn it down to a steady simmer and let them cook for about 15 minutes. You’ll know they’re ready when you can easily stab one with a fork and it practically falls apart. That’s the sign they’re perfectly tender!
Draining and Drying
Okay, this next step is super important for fluffy mash. Drain those potatoes really, really well. Don’t rush this part! Then, pop the empty pot back on the stove (with the drained potatoes in it!) for just about a minute. Give the pot a little shake now and then. This helps any extra water evaporate, which means you won’t end up with watery mashed potatoes. Nobody wants that!
Mashing for Creamy Texture
Now for the creamy magic! Add your chopped butter, warmed milk, and the 1/2 teaspoon of salt to the pot with the drained potatoes. Mash away! Here’s the *crucial* part: avoid using a regular beater, stick blender, food processor, or anything that spins too fast. If you want super smooth mash, you can use a handheld or stand mixer, but do it super cautiously! Mix *only* until they’re just creamy. Stop as soon as they’re smooth, or they can turn gluey and weird. Trust me on this one!
Garnishing and Serving
Once your potatoes are perfectly mashed and creamy (and *not* gluey!), spoon them into your favorite serving bowl. You can make some pretty swirls on top with your spoon – it just makes them look extra inviting! Then, drizzle with a little extra melted butter and sprinkle generously with fresh chives or parsley for a burst of color and freshness. Serve them up warm and watch them disappear!
Tips for Success with Your Mashed Potatoes
Want mashed potatoes that are always perfect? It’s not as hard as you think! My trick with these 12-Ingredient Mashed Potatoes Recipes (No Fuss) is all about a few simple things. First, pick the right potato! Russets or Sebago types are your friends here – they have that lovely starchy texture that makes for super fluffy mash. Avoid waxy potatoes; they just don’t break down the same way. And remember that warning about over-mixing? It’s the biggest culprit for gluey potatoes, so be gentle with your mashing tool. A gentle hand is key to that dreamy, creamy texture we all love!
Make-Ahead and Storage for 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Life gets crazy, right? Sometimes you need to get a head start, or maybe you just have leftovers. These 12-Ingredient Mashed Potatoes Recipes (No Fuss) are actually pretty forgiving when it comes to making them ahead. For keeping them warm for a short while, like if you’re hosting and need them ready to go, just cover the serving bowl really tightly with plastic wrap. Pop that somewhere warm, and they’ll stay nice for about 30 minutes.
If you need them to stay warm for longer, up to 2 hours, try this little trick: get a pot of water simmering gently. Place your serving bowl of mashed potatoes over the top, making sure the bowl isn’t actually touching the water. This gentle steam keeps them lovely and warm. For longer storage, like a few hours ahead of a big meal, you can even use a slow cooker on the ‘warm’ setting (keep it at 60°C/140°F or less!). Press some parchment paper right onto the surface of the potatoes to stop a skin from forming, cover the bowl tightly with foil, and let the slow cooker do its thing. These are also great freezer options if you want to save them for another day!
Frequently Asked Questions about 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Got questions about whipping up the perfect bowl of comfort? I totally get it! These 12-Ingredient Mashed Potatoes Recipes (No Fuss) are super straightforward, but it’s always good to have a little extra guidance. Let’s dive into some common questions!
What are the best potatoes for mashing?
For the fluffiest, most delicious mash, you really want to stick to starchy potatoes. That’s why I always recommend Sebago, Russet, or Maris Piper types. They break down nicely when cooked, giving you that amazing creamy texture without being too watery. Avoid waxy potatoes like new potatoes; they just don’t mash up in the same dreamy way!
How do I prevent gluey mashed potatoes?
Oh, the dreaded gluey mash! The number one culprit is over-mixing, especially with high-speed gadgets like blenders or food processors. The starch cells get too broken down and turn sticky. So, remember to mash gently, and if you use a mixer, do it super cautiously and only until they’re just creamy. Stop as soon as they’re smooth! You can always reach out if you need more tips via our contact page.
Can I add other ingredients to this mashed potato recipe?
Absolutely! While the beauty of this recipe is its simplicity, feel free to jazz it up a bit if you like. A little pinch of garlic powder or a swirl of sour cream can be lovely. Some folks love adding a bit of finely chopped chives or even a dash of nutmeg for extra warmth. Just keep it simple so you don’t lose that lovely, pure potato flavor!
Nutritional Information
Okay, so here’s the scoop on the nutrition for these yummy 12-Ingredient Mashed Potatoes Recipes (No Fuss), based on a single serving. Keep in mind these numbers are estimates and can wiggle a bit depending on the exact ingredients you use! Everything is approximate: about 208 calories, 29g carbs, 6g protein, and 8g fat. This is a great source of potassium and fiber too! You can check out more over at glutenfreemealdigest.com.
Share Your Thoughts and Rate This Recipe!
So, what did you think of these 12-Ingredient Mashed Potatoes Recipes (No Fuss)? I’d absolutely love to hear all about it! Did you try them? How did they turn out for you? Drop a comment below – I read every single one! If you loved them as much as I do, please give them a star rating. And hey, if you made them for a special occasion or just a Tuesday night savior, feel free to share your pictures and tag me on social media. You can also sign up for our newsletter here for more simple, delicious recipes!
12-Ingredient Mashed Potatoes Recipes (No Fuss)
Ingredients
Equipment
Method
- Place potatoes in a large pot with 1 tbsp salt. Add water so it is 10cm / 4” above the potatoes.
- Bring to a boil over high heat, then reduce heat to a rapid simmer. Cook for 15 minutes, or until potatoes are very soft. Test by jabbing with a fork; they should fall apart.
- Drain the potatoes well and return them to the pot. Leave for 1 minute, shaking the pot occasionally, to help evaporate excess water.
- Add the butter, milk, and salt. Mash well. Use more milk if you prefer a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender. You can use a stand mixer or handheld mixer cautiously, stopping as soon as the potatoes are creamy to prevent them from becoming gluey.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with melted butter. Sprinkle with chives or parsley before serving.
