Oh, mashed potatoes! Is there anything more comforting? We all need those easy go-to dishes that feel like a warm hug, right? That’s exactly what these 12-Ingredient Mashed Potatoes Recipes (No Fuss) are all about. They’re my secret weapon for hectic weeknights or when I just want something delicious without any stress. As The Keto Performance Chef, I know comfort food doesn’t have to be complicated, and this recipe proves it! I still remember the first time I whipped these up for a family gathering – so simple, yet everyone raved. They’ve become an absolute staple, a reminder that home-cooked goodness can totally happen even on your busiest days.
Why You’ll Love These 12-Ingredient Mashed Potatoes Recipes (No Fuss)
You’re going to adore how easy and yummy these mashed potatoes are! Here’s why they’ll become your new favorite:
- Super Speedy: Seriously, they come together in about 30 minutes total. Perfect for when you’re starving!
- Seriously Simple: Just 12 ingredients, and I bet you already have most of them. No fancy stuff needed.
- Ultimate Comfort Food: They’re creamy, dreamy, and just taste like home. The ultimate side dish!
- No Fuss, All Flavor: We bypass all the tricky bits to get that perfect, smooth texture every single time.
- Weeknight Wonder: They make any simple meal feel special without adding extra stress to your evening.
- Crowd-Pleaser Guaranteed: Kids and adults alike gobble these up! They’re a foolproof addition to any dinner table.
Gather Your Ingredients for 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Alright, let’s get our kitchen prepped! For these ridiculously easy and delicious mashed potatoes, you’ll need just a handful of things. Trust me, the ingredient list is as simple as the method!
- 1.5 kg (about 3.3 lbs) potatoes: I like using Sebago, Russet, or Maris Piper, peeled and cut into roughly 2.5cm (1-inch) cubes. They mash up beautifully!
- 1 tbsp salt: We’ll use this for cooking the potatoes.
- 60g (about 1/4 cup or 1/2 stick) unsalted butter: Make sure it’s good quality! Chopped up is fine so it melts easily.
- 1/2 cup milk: Warming it up a little beforehand helps everything come together smoothly.
- 1/2 tsp salt: For seasoning the final mash.
- Extra melted butter: For drizzling on top – don’t skip this!
- Optional: chopped chives or parsley: For a pop of color and freshness, if you’re feeling fancy!
Step-by-Step Guide to Making 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Ready to make the creamiest mashed potatoes ever, without all the fuss? It’s honestly super straightforward! Just follow these simple steps and you’ll be digging into fluffy deliciousness in no time. Trust me, this method gets it right every single time. For similar creamy goodness, check out my ultra-creamy garlic mashed potatoes!
Boiling the Potatoes
First things first, pop your peeled and cubed potatoes into a nice big pot. Add about 1 tablespoon of salt to the water and then pour in enough cold water to cover them by a good 4 inches. Turn the heat up high and bring it to a rolling boil, then dial it back to a lively simmer. Let them cook for about 15 minutes – you want them super soft, falling apart easily when you poke them with a fork. You can find more tips on boiling potatoes over at RecipeTin Eats.
Draining and Drying
Okay, now carefully drain all that water away. Pop the empty pot back onto the heat for just a minute, giving the pot a little shake. This helps any leftover steam or water evaporate, which is key for creamy, not watery, mashed potatoes. We don’t want soggy spuds!
Mashing for Creamy Perfection
Add your chopped butter, milk (warmed up is best!), and that final half teaspoon of salt right into the pot with the drained potatoes. Now, grab your masher and get to work! Mash until everything is nice and smooth. If they seem a little stiff, just add a splash more milk until you hit your perfect consistency. **Super important:** please, please, please don’t use a food processor, stick blender, or even a regular beater! They can make your potatoes all gummy and weird. If you’re using a handheld mixer, go super gentle and only mix until they’re just creamy. We’re going for fluffy clouds, not glue!
Serving Your Mashed Potatoes
Spoon your glorious mashed potatoes into a warm serving bowl. Make some pretty swirls on top with your spoon – it makes them look extra special! Then, drizzle on that extra melted butter you set aside. If you’ve got chives or parsley, a little sprinkle on top adds a lovely pop of freshness. Serve them up hot and enjoy!
Tips for Success with Your Mashed Potatoes
Want to make sure your mashed potatoes are absolutely perfect every single time? It’s all about a few little tricks! First off, like I mentioned, the type of potato really matters – starchy ones like Russets or Maris Pipers are your best bet for that fluffy texture. And remember that warning about over-mashing? That’s the big one! It’s totally okay to add a little splash more milk if they feel too stiff, just do it gradually until they’re just right. For even more creamy potato ideas, check out my tips on making mashed potatoes ahead of time!
Ingredient Notes and Substitutions
Let’s talk ingredients for a sec! While I’ve listed my favorites, feel free to tweak things. For potatoes, if you can’t find the ones I mentioned, any good all-rounder or starchy potato will do a fantastic job. Just steer clear of waxy ones, as they can get a bit too firm. For the milk, if you’re out or want to try something different, unsweetened almond milk or oat milk work surprisingly well! Just make sure they’re plain, not flavored. And for the butter, if you’re aiming for dairy-free, a good quality vegan butter substitute works just about perfectly.
Making Ahead and Keeping Warm
Life gets busy, right? Don’t stress about serving these mashed potatoes piping hot! You can totally make them ahead. Just cover the serving bowl really tightly with plastic wrap and keep them in a warm spot for up to 30 minutes. If you need them to stay warm longer, try placing the bowl over a pot of gently simmering water. Or, pop them in a slow cooker set to ‘warm’ (keep it below 140°F/60°C!) for up to 4 hours. They’ll stay creamy and delicious without getting dried out!
Frequently Asked Questions about 12-Ingredient Mashed Potatoes Recipes (No Fuss)
Got questions about whipping up these easy mashed potatoes? I’ve got you covered!
Can I use a different type of potato?
Absolutely! While Russets and Maris Pipers are my faves for fluffy mash, you can use any starchy potato. Just avoid waxy ones, as they tend to stay a bit too firm and don’t mash up as nicely.
How do I avoid gluey mashed potatoes?
Oh, the dreaded gluey mash! The biggest trick is to avoid over-mashing, especially with electric mixers. Mash just until smooth and creamy, and don’t overwork them. Draining them really well also helps tons!
Can I make these vegan?
You totally can! Just swap out the unsalted butter for your favorite vegan butter alternative and use unsweetened plant-based milk like almond or oat milk. They turn out just as delicious!
Estimated Nutritional Information
Just so you know, this is an estimate! The nutrition facts for these delightful 12-Ingredient Mashed Potatoes Recipes (No Fuss) can change depending on the exact ingredients and brands you use, but generally, a serving is around 208 calories. You’re looking at about 29g carbs, 6g protein, and 8g fat. They also pack a good punch of potassium and fiber!
Share Your 12-Ingredient Mashed Potatoes Creations!
Have you tried making these ridiculously easy 12-Ingredient Mashed Potatoes Recipes (No Fuss) yet? I’d absolutely love to hear what you thought! Drop a comment below with your feedback, or if you’re feeling inspired, give this recipe a star rating. And hey, if you snap a pic of your amazing mashed potatoes, tag us on social media – we love seeing your cooking adventures from our recipe collection!
12-Ingredient Mashed Potatoes Recipes (No Fuss)
Ingredients
Equipment
Method
- Place the peeled and cubed potatoes in a large pot. Add 1 tbsp salt and enough water to cover the potatoes by about 10cm (4 inches).
- Bring the water to a boil over high heat. Reduce the heat to a rapid simmer and cook for 15 minutes, or until the potatoes are very soft and fall apart when pierced with a fork.
- Drain the potatoes well. Return the pot to the heat and let it sit for 1 minute, shaking occasionally, to allow any excess water to evaporate.
- Add the butter, milk, and 1/2 tsp salt to the pot. Mash the potatoes until smooth. Add more milk if you prefer a looser consistency.
- Avoid using a beater, stick blender, food processor, or blender, as these can make the potatoes gluey. If using a stand mixer or handheld mixer, use it cautiously and stop as soon as the potatoes are creamy.
- Transfer the mashed potatoes to a serving bowl. Create swirls on top and drizzle with extra melted butter. Sprinkle with chopped chives or parsley before serving.
