Ina Garten Mashed Potatoes Recipe

This creamy fluffy Ina Garten Mashed Potatoes is made with Yukon Gold potatoes, butter, and milk, ready in 45 minutes. The moment the hot potatoes absorb the warm butter and cream, they become incredibly smooth and rich. I find that taking the extra time to heat the dairy makes all the difference here.

Try More Recipes:

• Ina Garten Chicken Piccata Recipe
• Ina Garten Lemon Chicken Recipe
• Ina Garten Lemon Chicken Recipe

Why This Classic Works

I used to pour cold milk directly into my boiled potatoes, which always made them gummy. Learning to heat the dairy first completely changed my approach.

This recipe relies on Yukon Gold potatoes, which naturally have a beautiful buttery texture. I was surprised by how much salt the boiling water actually needs.

Ina Garten Mashed Potatoes Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1 tablespoon kosher salt, plus more for tasting
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 3/4 cup half-and-half
• 1/2 teaspoon freshly ground black pepper

How To Make Ina Garten Mashed Potatoes

1. Boil the potatoes: Place peeled potatoes in a large pot and cover with cold water. Add salt, bring to a boil, and simmer for 20 minutes.
2. Heat the dairy: While the potatoes cook, combine the butter and half-and-half in a small saucepan. Warm over low heat until the butter is completely melted.
3. Drain and dry: Drain the potatoes well and return them to the hot pot. Let them sit for one minute to evaporate any excess water.
4. Mash the potatoes: Mash the hot potatoes using a hand masher or a food mill. Slowly pour in the warm butter mixture while stirring gently.
5. Season and serve: Taste the mixture and add more salt and black pepper as needed. Serve immediately while the dish is piping hot.

Recipe Tips

• Start with cold water: Boiling potatoes from cold water ensures they cook evenly inside and out.
• Heat the dairy: Adding warm milk and butter keeps the potatoes hot and prevents a gummy texture.
• Do not overmix: Mashing or stirring too aggressively releases too much starch, turning the dish gluey.
• Dry them out: Returning the drained potatoes to the hot pot for a minute helps evaporate excess water.

What To Serve With Mashed Potatoes

These potatoes pair beautifully with roasted chicken or a hearty beef stew. The rich flavor easily balances out savory gravies and roasted vegetables.

How To Store

Keep leftover potatoes in an airtight container in the fridge for up to four days. Reheat gently on the stovetop with a splash of milk to restore their creamy consistency. Freezing is not recommended as the texture can become grainy.

FAQs

Can I use Russet potatoes instead?

Yes, Russets make very fluffy mashed potatoes. Yukon Golds just offer a slightly more buttery flavor and creamier texture.

Can I make these ahead of time?

You can make them up to two hours ahead and keep them warm in a slow cooker. Just stir in a little extra hot milk before serving.

Why are my mashed potatoes gluey?

This usually happens from over-mashing or using a food processor. Always use a hand masher or food mill for the best results.

Nutrition

• Calories: 285 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 320mg
• Total Carbohydrate: 34g
• Protein: 5g

Try More Recipes:

• Ina Garten Meatloaf Reciipe
• Ina Garten Potato Salad Recipe
• Ina Garten Green Bean Casserole Recipe

Ina Garten Mashed Potatoes

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy and fluffy Ina Garten Mashed Potatoes combine tender Yukon Golds, hot melted butter, and half-and-half. They are ready in 45 minutes and make a comforting side dish for Sunday dinner. This rich classic recipe relies on simple techniques for guaranteed success.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cubed

• 1 tablespoon kosher salt, plus more for tasting

• 1/2 cup (1 stick) unsalted butter, cut into pieces

• 3/4 cup half-and-half

• 1/2 teaspoon freshly ground black pepper

Directions

• 1. Boil the potatoes: Place peeled potatoes in a large pot and cover with cold water. Add salt, bring to a boil, and simmer for 20 minutes.
• 2. Heat the dairy: While the potatoes cook, combine the butter and half-and-half in a small saucepan. Warm over low heat until the butter is completely melted.
• 3. Drain and dry: Drain the potatoes well and return them to the hot pot. Let them sit for one minute to evaporate any excess water.
• 4. Mash the potatoes: Mash the hot potatoes using a hand masher or a food mill. Slowly pour in the warm butter mixture while stirring gently.
• 5. Season and serve: Taste the mixture and add more salt and black pepper as needed. Serve immediately while the dish is piping hot.