Better-for-you Mashed Potatoes – Homemade easy recipe

Mashed Potatoes, sometimes referred to as mashed taters, are a traditional side dish. They are usually made by mashing boiled potatoes until smooth. They are usually served with butter, salt, and milk. Some people also refer to them as smashed potatoes. Here are some tips on how to make your own mash. If you are not sure how to do it, check out some recipes.

If there is one thing I don’t understand, it’s super unhealthy mashed potatoes. I find it unnecessary. Don’t get me wrong. It’s good and delicious. But so is this recipe, which has at least half the calories and fat. And trust me, I like to really stretch my daily calories and make every single one count. There is no way I am going to blow them all on some mashed potatoes. (Chocolate Cake on the other hand….)

Let’s start from the beginning. Mashed potatoes are what? Well, potatoes that have been mashed. Some people prefer chunky, though I prefer silky smooth. This recipe works either way. You have to have binders and things to add flavor. So we add chicken bouillon, and we add sour cream and we season. You have your flavor, your saltiness, your creaminess, and your bikini body.

Better-for-you Mashed Potatoes

You can make mashed potatoes in many different ways. The main difference between a mash and a potato puree is the consistency. A fluffy potato is made by mixing the mashed potatoes with a spoon until they are smooth and creamy. A mash will be more fluffy if the potatoes are more fluffy than those with a firm texture. During the cooking process, a potato is added slowly, and it should be absorbed before adding more liquid.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4 serves
Calories 277 kcal


  • Fill a large pot with water and 1/2 TBS salt and set aside. Peel potatoes and cut into large cubes. Place peeled potatoes in bowl of water.
  • Place pot over high heat until it reaches a hard boil. Boil for at least 10-15 minutes, using a paring knife to test for doneness. The knife should glide through the potato like butter. Drain when cooked and let cool.
  • Use a potato masher or backside of a fork for chunky potatoes, and a mixer or ricer for fine potatoes. Mix potatoes and add all ingredients and combine until bouillon cubes have melted. Reheat in microwave or on stove top before serving.



I’m not saying this is the only way to make mashed potatoes, don’t get me wrong. Sometimes they need to be extra cheesy or rich. Sometimes you add bacon. This recipe is great for mashed potatoes lovers like me though, so I can enjoy them often and still be eating healthy. And I make them for Kyle, who is a butterholic… and he doesn’t even know the difference! These mashed potatoes were great beside the Chicken Fried Steak smothered in Pan Cream Gravy. (Its all about balance, like ordering a Diet Coke with your Big Mac.) Next to the mashed potatoes I served sugared pearl onions and I will share the recipe with you tomorrow. See you then!
Keyword potato

Tips And Tricks

Velvet Mashed Potatoes Recipe -

It is important to drain the mashed potatoes to prevent them from becoming watery. Cover the mashed potatoes with a clean dishtowel and let it sit for at least 5 minutes. Alternatively, you can simply tumble the potatoes onto a baking sheet to dry them. It is important to add butter and cream cheese while they are cooking, as these will give them a richer flavor. Once you have added the ingredients, stir them well and serve them.

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Mashed potatoes can be served hot or room temperature. For an extra-creamy consistency, add more butter or cream. You can also add sour cream or pepper to taste. To keep them fluffy, use russet potatoes. Adding more liquid will make them more stiff. If you want them to be fluffier, add 1 cup of water. If you prefer a more gummy texture, use 3/4 cup of milk instead.

Mashed potatoes are best served when they are hot, and they can be eaten immediately. To improve the consistency, you can also add some cream or cheese to the potatoes. You can use about a cup of cream, and cook the mashed potatoes for about 15 minutes. For a creamier, firmer consistency, you can add 1 tablespoon of butter. Using half a cup of milk or cream will make them extra creamy.

While making mashed potatoes, make sure that they are fork-tender. This will prevent them from being too watery and resulting in a glue-like texture. To avoid the gluey texture, use a potato masher. A potato masher is an easy way to prepare perfectly cooked mashed potatoes. When using the masher, make sure to use a large bowl. This is the best way to make a creamy and fluffy texture.

Ultimate Mashed Potatoes Recipe by Tasty

To achieve a creamy texture, use lots of butter and cream. You can add salted or unsalted butter and it will keep the potatoes warm. If you want them to be more creamy, add a little more butter or cream until you reach the desired consistency. You can also add a tablespoon or two of cream to every cup of mashed potatoes. Besides these, you can also serve mashed potatoes with gravy, meat, and fish.

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To make perfect mashed potatoes, you need to use a potato masher or a vegetable masher. A potato masher should have ricer-like holes. You can also use a potato ricer. While a potato masher is essential, the potato should not be over-mashed, as this will break down the starches and create a gummy texture. It is important to add a little butter to the mashed potatoes, especially if you are cooking in large quantities.

In making mashed potatoes, it is important to add fats. The fats in mashed potatoes will help make the mashed potatoes smooth. For a more creamy consistency, use the right amount of butter. For a more firm mash, use only one tablespoon of butter and allow it to melt. Then add the rest of the mashed potatoes. You should add the cheese at the end. If you want a creamy mash, it will be more thick and gummy.

To make a creamy mashed potato, the potatoes should be waxy. This type will release more gelated starch and need more effort to be broken down. The potatoes should be strained and passed through a food mill or a ricer to remove any lumps. If you prefer a lumpy mash, use heavy cream. Ensure that the potato is thoroughly cooked. If it is soft, it will be crumbly and have no texture.

Easiest, Creamiest Mashed Potatoes | Ohio's Amish Country