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00:00Today we're making the most classic side dish ever,

00:03these creamy, fluffy mashed potatoes.

00:05And if you like this video,

00:06don't forget to hit that like button and subscribe.

00:09Hey, you're watching Preppy Kitchen,

00:10where I, John Cannell, teach you

00:12how to make delicious homemade dishes

00:13to share with your family and friends.

00:15These potatoes won't mash themselves, so let's get started.

00:18So you have two main options here.

00:20One would be russet potatoes,

00:22and the other one is Yukon Gold.

00:24Russet potatoes are gonna be really like fluffy

00:28and just come apart after they're boiled.

00:31Yukon Gold are creamy and amazing.

00:34These are my favorite potatoes, so I'm using them today,

00:37but you could always use russet or go 50-50.

00:40If you're using russet potatoes, they have a thick skin,

00:42so you definitely wanna peel them.

00:44Yukon Gold potatoes have a thin skin,

00:46so you don't need to worry about it

00:48unless you don't like having skin on your potatoes.

00:50If you boiled a whole potato, it needs to cook

00:53for a long time before the center is nice and soft.

00:57That's a disaster for mashed potatoes.

01:00You don't want them to absorb a ton of water

01:02because when you mash them, all their cells are totally full,

01:06and they're gonna burst open and release starch.

01:09I'm cutting my potatoes into half-inch thick slices,

01:12so cut them down the middle,

01:13and then you can either quarter them

01:16or make them into sixth or eighths,

01:18depending on how big your potatoes are.

01:20Once your potatoes are sliced,

01:21you have an optional delicious ingredient to use,

01:25which is garlic.

01:26Just boiling some garlic with the potatoes

01:28is gonna add a ton of amazing flavor,

01:31so I highly recommend it.

01:33Grab four or five cloves of garlic,

01:35and then give them a good smash to release their skin,

01:38and then just plop them in that pile of potatoes.

01:41Smashing the garlic gives it a head start

01:43on releasing all those amazing oils,

01:45so it's actually better than chopping in this case.

01:49Another mistake people make

01:50is to have their pot of water boiling

01:53so everything happens faster,

01:54but you do not wanna do that.

01:56Place your potatoes and garlic into your pot,

02:00and then we're gonna add cold water

02:02and bring that to a boil.

02:04Fill your pot up with cold water

02:06so that the water is about an inch or two

02:09above the potato pieces.

02:11Now we're gonna take our potatoes to the burner,

02:15and add about two teaspoons of salt.

02:19Place your potatoes over high heat

02:21and bring to a boil,

02:22and then cook for about 10 minutes

02:24or until fork tender.

02:27You do not wanna overcook the potatoes,

02:29and one of the reasons

02:30that we used cold water for these

02:33was so that they cook evenly.

02:34If you add them into boiling water,

02:37the outside would be overdone,

02:38and the inside would still be hard.

02:40So my water's come to a boil,

02:42that means it's time to keep an eye on this.

02:46After about eight minutes,

02:47it's time to check your potatoes.

02:48So fish some out.

02:50I'm using a spider,

02:51which is so convenient.

02:53And give them a slice.

02:57Hmm, buttery, garlicky, and perfect.

03:00Turn this off of heat.

03:02Drain your potatoes into a colander,

03:04and then place them right back into the pot.

03:07Now it's time to place your pot over low heat.

03:12You wanna remove some of the excess water

03:15from those potatoes,

03:15because waterlogged potatoes do not mash deliciously.

03:20All right, that's good.

03:21Now let's talk about the delicious things we're adding,

03:24mainly butter and milk.

03:26You can also use cream or half and half

03:28if you want this to be extra rich.

03:29It's up to you.

03:30I'm cutting one half a cup of butter,

03:33or 113 grams,

03:34into roughly tablespoon-sized pieces,

03:37and adding it to my milk.

03:38We're just gonna microwave it for a minute,

03:40so that it melts and gets nice and warm.

03:42You do not want ice-cold ingredients

03:44going into your mashed potatoes.

03:47My butter and milk are melted.

03:49Now it's time for the crucial step,

03:50which is the mixing.

03:52I'm gonna pour it in,

03:55and then use a wooden spoon to mix things together.

03:59There we go.

04:00That's nice and mixed.

04:01It's time to mash.

04:02You do not want to over-mix your potatoes

04:06because you're gonna burst the cells,

04:08they're gonna explode with starch,

04:10and you're gonna get gluey, gummy potatoes,

04:13not fluffy, creamy, amazing, delicious potatoes.

04:17Depending on the texture you want,

04:18you can use a potato masher or a potato ricer.

04:21I like mine to be smoother, so this is a ricer.

04:24Gently mash down.

04:26Don't overwork them.

04:27You're really just breaking the potatoes up

04:30into pieces that you would enjoy.

04:32You can have extra chunky or totally smooth.

04:34It's up to you.

04:35But once they're mashed, it's good.

04:38Don't go overboard.

04:40Creamy and delicious,

04:41but they could use some salt and pepper.

04:42So, some freshly cracked black pepper,

04:46and I'm gonna give myself some salt,

04:48maybe half a teaspoon at a time.

04:51And of course, if you're using salted butter,

04:53you would use less salt.

04:55If you like this video,

04:56don't forget to check out my side dish playlist.

05:00Creamy, fluffy, garlicky perfection.

05:03I'll see you in the next video.

Mashed Potatoes Recipe | New Recipe 2025

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