Who doesn’t love a big bowl of creamy, comforting mashed potatoes? I still remember the first time I tried to make them for a big family dinner. It was pure kitchen chaos with two little ones underfoot, and I was desperate to impress, but honestly, the ingredient lists and steps seemed so overwhelming! That’s when the lightbulb went off: simplify! I ditched the long ingredient list and focused on just 12 essentials for my 12-Ingredient Mashed Potatoes Recipes (No Fuss). The result? Pure gold. Everyone raved, and I learned that sometimes, the simplest way is the most delicious. I’m Lisa Park, and I’m all about making cooking feel easy and amazing!
Why You’ll Love These 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Looking for a side dish that’s as easy as it is delicious? You’re in the right place! These 12-Ingredient Mashed Potatoes Recipes (No Fuss) are a weeknight savior. They’re incredibly quick to whip up, packed with classic comfort food flavor, and honestly, they’re so simple even a beginner can nail them. Say goodbye to kitchen stress and hello to perfect, creamy mashed potatoes every time!
Essential Ingredients for Your 12-Ingredient Mashed Potatoes Recipes
Okay, so here’s the magic list. You really only need these 12 things for the most amazing mashed potatoes – seriously, I promise! We’re talking:
- 1.5 kg potatoes (like Sebago, Russet, or Maris Piper), peeled and cut into nice 2.5cm/1” cubes.
- 1 tablespoon salt for cooking those potatoes till they’re perfectly tender.
- 60g unsalted butter, chopped up because it melts better.
- 1/2 cup milk – giving it a quick warm-up beforehand helps it blend in smoothly.
- 1/2 teaspoon salt for seasoning the creamy goodness.
- Extra melted butter for drizzling – a little extra love!
- And a sprinkle of fresh chives or parsley, chopped, just for that pop of color and freshness.
That’s it! See? No fuss at all.
Simple Steps for Perfect 12-Ingredient Mashed Potatoes Recipes
Alright, let’s get these 12-Ingredient Mashed Potatoes Recipes (No Fuss) made! It’s really straightforward, so don’t stress. First, pop your cubed potatoes into a big pot. Add about 10cm or 4 inches of water, enough to cover them nicely, and toss in that tablespoon of salt. Crank up the heat to high until it’s a rolling boil, then dial it back to a good simmer. You want them cooking for about 15 minutes, or until they’re super soft when you poke ’em. For more tips on cooking them perfectly, check out this guide!
Drain those potatoes really well. Pop the pot back on the stove over low heat for just a minute, giving it a shake now and then. This helps all that extra water evaporate – totally crucial for creamy, not watery, mash! Now, add in your butter and milk. Mash away! If it feels too thick, just ease in a bit more milk. Seriously, resist the urge to grab a beater or a food processor! Those will turn your lovely potatoes into glue. A masher or even a hand mixer on its lowest setting (just until creamy!) is perfect. Spoon it into your serving bowl, make some pretty swirls on top, drizzle with that extra melted butter, and finish with a sprinkle of fresh chives. Boom! Perfect mash, no fuss.
Tips for Success with Your Mashed Potatoes
Okay, so making these mashed potatoes is honestly super easy, but a few little tricks really make them shine. When you’re picking potatoes, go for the starchy kinds like Russets or Maris Pipers – they mash up so nicely! Trust me, avoid waxy potatoes if you can; they just don’t get as fluffy. And remember what I said about the mixer? You *really* don’t want to overwork them. Just mash until they’re smooth and creamy, maybe with a few tiny lumps (I actually like a few!). Over-mashing can make them gummy. Oh, and warming up your milk and butter just a little before you add them makes everything blend together so much better and keeps your potatoes hot.
Make-Ahead and Storage for 12-Ingredient Mashed Potatoes Recipes
Life gets crazy, right? So, here’s the good news about my 12-Ingredient Mashed Potatoes Recipes (No Fuss): you can totally make them ahead! If you need to keep them warm for a bit, just pop the serving bowl over a pot of gently simmering water. Or, for up to 30 minutes, cover the bowl tightly with cling wrap. If you need to prep them for a couple of hours, keeping them in a slow cooker on a warm setting works wonders; just press some parchment paper right onto the surface and cover it tight.
For longer storage, up to 4 hours, the slow cooker is still your friend. And if you’re really planning ahead, you can chill them completely, then reheat gently on the stove or in the microwave, adding a splash more milk or butter to get them creamy again. You can find even more one-pot meal ideas here, but these mashed potatoes are a total game-changer for busy days!
Frequently Asked Questions About 12-Ingredient Mashed Potatoes Recipes
Got questions about whipping up a batch of these amazing mashed potatoes? I’ve got you covered! Here are some super common ones, answered just for you. For more great recipes, check out my recipe page!
What are the best potatoes for mashed potatoes?
For truly fluffy mashed potatoes, you want starchy varieties like Russets or Maris Pipers. They break down beautifully and give you that classic creamy texture without any sogginess.
Can I make these 12-Ingredient Mashed Potatoes Recipes ahead of time?
Absolutely! You can totally prep them ahead. Just follow my “Make-Ahead and Storage” tips! Keeping them warm or reheating is totally doable, making these 12-Ingredient Mashed Potatoes Recipes (No Fuss) perfect for busy schedules.
Why shouldn’t I use a food processor for mashed potatoes?
Oh, please don’t! A food processor or a really powerful blender will overwork the potatoes and break down their starches in a way that makes them gluey and gummy. A good old-fashioned masher or a gentle pulse with a mixer is the way to go for that perfect texture.
Nutritional Information for 12-Ingredient Mashed Potatoes Recipes
Now, let’s talk numbers for these simple yet delicious 12-Ingredient Mashed Potatoes Recipes (No Fuss). Keep in mind these are estimates, and your own results might vary a bit based on your exact ingredients and how much you happen to use! Per serving, you’re looking at about 208 calories, 29g carbs, 6g protein, and 8g fat. They’re also a great source of potassium, with about 955mg per serving. For those who like the details, you can find more handy tips on healthy eating, like how to create a meal plan, over on my site.
Share Your 12-Ingredient Mashed Potatoes Recipes Experience!
So, have you tried making these super simple 12-Ingredient Mashed Potatoes Recipes (No Fuss) yet? I’d absolutely LOVE to hear how they turned out for you! Drop a comment below with your thoughts, any variations you tried, or your own tips. You can also reach out through my contact page. Happy mashing!
12-Ingredient Mashed Potatoes Recipes (No Fuss)
Ingredients
Equipment
Method
- Place potatoes in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.
- Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft.
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add flavourings then mash well, using milk to make it looser if desired. Do not use a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but stop as soon as it’s creamy.
- Transfer to serving bowl, make swirls across the top and drizzle over butter. Sprinkle with chives then serve.
Nutrition
Notes
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