Man, weeknights can be absolutely brutal, right? Between rushing home from work or practice and trying to get dinner on the table, it feels like there’s never enough time. That’s why I’m *so* excited to share these Mashed Potatoes Recipes in 20 Minutes: Weeknight Winner. Trust me, this recipe is pure gold when you need comfort food fast. I still remember being a college athlete, totally wiped after practice, and barely having 20 minutes to make something edible. One night, I threw together some mashed potatoes with a few simple additions, and wow, they were surprisingly creamy and flavorful! It became my secret weapon for those hectic days. And coming from Mark Williams, our ‘Keto Performance Chef,’ you know these are going to be delicious and efficient.
Why This Mashed Potatoes Recipe in 20 Minutes is a Weeknight Winner
Honestly, this recipe is a lifesaver when you’re in a jam. Here’s why it’s become a staple for us:
- Super Speedy: We’re talking potatoes from start to mashing in about 20 minutes. It’s seriously that fast!
- Effortlessly Easy: Even if you’re not usually in the kitchen, these steps are so straightforward. No fancy techniques needed.
- Packed with Flavor: Thanks to the good stuff like butter and milk (and the optional sour cream or parmesan!), these aren’t just plain potatoes; they’re delicious comfort food.
- Ultimate Comfort: There’s just something incredibly satisfying about a bowl of warm, creamy mashed potatoes after a long day. It’s like a warm hug for your insides!
That’s why these Mashed Potatoes Recipes in 20 Minutes: Weeknight Winner are perfect for busy families.
Essential Ingredients for Your Mashed Potatoes Recipes in 20 Minutes
Okay, so getting these super-fast mashed potatoes just right is all about using a few key players. You’ve got this! Remember, we’re aiming for creamy goodness in under 20 minutes, so having everything prepped helps.
First up, the star: 3 lbs of gold potatoes. These guys are great because they mash up so beautifully, but russets work in a pinch too if that’s what you’ve got. Just chop them into about 1 ½ inch pieces so they cook fast. You’ll also need some liquid for boiling them – I like to use a mix of water and chicken broth for extra flavor, but plain water is totally fine. Just make sure the potatoes are covered by about half an inch.
Next, for that creamy factor: ½ cup of softened salted butter. Seriously, let that butter soften up on the counter; it makes a world of difference when you’re mixing. And for the liquid, grab 1 cup of whole milk. If you want to go fancy, half-and-half is amazing for an extra-rich result! And of course, don’t forget ½ teaspoon of salt and ⅛ teaspoon of black pepper, plus a little extra for the boiling water and to taste at the end.
Feeling adventurous? You can totally jazz these up! A little dollop of ¼ to ⅓ cup of full-fat sour cream adds a delicious tang, or how about ½ cup of freshly shredded parmesan cheese for a salty kick? Totally optional, but oh-so-good.
Step-by-Step Guide to Quick Mashed Potatoes
Alright, let’s get these delicious mashed potatoes whipped up! Seriously, you’ll be amazed at how fast these come together. This is where the magic happens for our Mashed Potatoes Recipes in 20 Minutes: Weeknight Winner.
First things first, let’s get that butter ready. Cut your ½ cup of salted butter into about 8 pieces and just leave it on the counter. It needs to soften up while we get the potatoes going. Easy peasy!
Now, for the potatoes. Peel them if you like – I usually do, but it’s your call! Then, chop ’em into roughly 1 ½ inch pieces. Toss them into a colander and give them a quick rinse under cold water for about a minute. Get all that starchy dust off!
Pop those chopped potatoes into your big pot. Cover them with cool water or chicken broth – make sure the liquid is about ½ inch above the potatoes. Don’t fill the pot more than two-thirds full, or it might get messy when it boils! Add a good sprinkle of salt to the water (this seasons the potatoes from the inside out!) and crank the heat up to high. We want to bring this to a boil, and occasionally stirring helps them cook evenly.
While the potatoes are doing their thing, grab your milk. You can either pop 1 cup of whole milk (or half and half for extra creaminess!) into a microwave-safe dish and warm it up, or gently heat it on the stovetop in a small saucepan over medium-low heat. Just warm, not boiling!
Keep an eye on those potatoes. They should be nice and tender when you stab them with a fork, which usually takes about 10 minutes once the water is boiling. Every stove is a little different, so check a piece or two.
Once they’re tender, drain those potatoes really well. Pour them back into the empty hot pot. Let them hang out there for about 2 minutes, giving them an occasional stir. This little step is super important – it lets all that extra steam escape, which stops your mashed potatoes from being watery or grainy. Trust me on this one!
Now, it’s time to mash! You can use a good old-fashioned potato masher, but if you have a potato ricer, go for it! A ricer gives you the smoothest, creamiest texture ever. Mash until they’re looking good and smooth.
Check on your butter. It should be nice and soft now. If it’s still a little firm, just pop it in the microwave for a few seconds til it’s just right – you know, soft enough to mash easily but not melted. Scatter the softened butter pieces all over the hot potatoes and stir like crazy until it’s all melted and totally mixed in. It’ll start looking super luscious!
Drizzle that warmed milk over the mashed potatoes. Add your ½ teaspoon of salt and ⅛ teaspoon of black pepper. Stir everything together until it’s just combined. Try a little taste – need more salt or pepper? Go for it!
If you decided to go all out with the sour cream or parmesan, stir those goodies in now. Mix it all up until everything’s nicely incorporated.
And boom! Serve them warm and enjoy your ridiculously quick and delicious mashed potatoes. You totally nailed our 20-minute mashed potato recipe!
Tips for Perfect Mashed Potatoes Every Time
Even though we’re racing against the clock, there are a few little tricks to make sure your mashed potatoes are absolutely perfect – super creamy and not a bit watery. You want that comforting, luxurious texture, right? It’s all about a few key steps that make a huge difference. Trust me, these little tips are game-changers for anyone wanting that restaurant-quality feel at home, especially when you’re using our ultra-creamy garlic mashed potatoes secrets.
First off, don’t over-boil those potatoes! You want them tender, not mushy and falling apart. Once they’re fork-tender, drain them really well and let them steam dry for a couple of minutes in the hot pot – this is super important to get rid of excess moisture. When you’re mashing, go easy. Over-mashing can make them gummy, so aim for smooth and creamy, not gluey. And always, always add your warm liquids and butter to hot potatoes; it helps everything incorporate beautifully for that smooth, dreamy texture we all love.
Ingredient Notes and Substitutions for Mashed Potatoes
Sometimes you just gotta work with what you have, right? That’s totally fine with this recipe! For the potatoes, gold potatoes are my go-to because they’re creamy and forgiving, but if you only have russets, they’ll work just great too – they might just need a few extra minutes to boil. Just make sure you cut them into similar-sized chunks so they cook evenly. For the liquid, while warmed whole milk or half-and-half gives you that rich, classic flavor, don’t stress if you don’t have it! You can easily use skim milk, almond milk, oat milk, or even just plain water for boiling and mixing. If you’re going dairy-free, a good quality unsweetened plant-based milk works wonders. And for the butter? You can absolutely use salted butter, just adjust the extra salt you add to taste. If you’re aiming for a vegan version, use a good plant-based butter alternative.
Serving Suggestions for Your Weeknight Winner Mashed Potatoes
These creamy mashed potatoes aren’t just a side; they’re the star of the show on a busy night! They’re the ultimate comfort food, making them perfect alongside so many dishes. They’re the best sides for things like pan-seared chicken or pork chops, juicy roasted turkey, or even a hearty meatloaf. You can also pair them with a simple baked fish or some savory mushroom gravy. Honestly, they make any weeknight meal feel a little more special without any extra fuss!
Storing and Reheating Your Mashed Potatoes
Got leftovers? Lucky you! These mashed potatoes are fantastic the next day. For storing, just pop any extra goodness into an airtight container and keep it in the fridge. They’ll stay yummy like this for up to 3 days. When you’re ready to reheat, the best way is on the stovetop. Just toss those leftovers into a pot with a little splash of milk or cream – it helps bring them back to life and get super creamy again. You can also freeze them for up to 5 months, just thaw them overnight in the fridge or gently warm them on the stovetop. So easy to enjoy these creamy mashed potatoes even later!
Frequently Asked Questions About Mashed Potatoes
Got questions about whipping up these speedy spuds? We’ve got answers! We know you want perfect mashed potatoes without a fuss, especially on a busy night. Let’s dive into some common queries so you can get that creamy comfort food on the table in no time.
Can I make these mashed potatoes ahead of time?
You sure can! These are fantastic made a day in advance. Just store them in an airtight container in the fridge and reheat them on the stovetop with a little splash of milk or cream to bring back that luscious creaminess. It’s a great way to save even more time on a hectic evening!
What are the best potatoes for mashed potatoes?
For the creamiest results, starchy potatoes like Russets or Yukon Golds are usually the top picks. They break down nicely and make for that fluffy texture we love. Gold potatoes, like in this recipe, are fantastic because they’re already a bit buttery and don’t get gluey. You can definitely use other types, but these two are usually winners for classic mashed potato perfection!
How do I make my mashed potatoes extra creamy?
To get that super creamy texture, make sure you let your drained potatoes steam dry for a couple of minutes – this gets rid of excess water. Using warm milk or cream (half-and-half is amazing!) and softened butter helps everything incorporate smoothly. And don’t over-mush them! Gentleness is key for that dreamy, smooth consistency you’re after.
Nutritional Information
Here’s a little peek at the nutritional info for these delicious mashed potatoes, keeping in mind these are estimates and can vary based on specific ingredients used. Each serving (about 1 cup) has around 327 calories, 6g of protein, and 41g of carbohydrates. You’ll also get about 16g of fat, with 10g being saturated fat, and a good dose of potassium and vitamin C. For more calorie-smart recipe ideas, check out our other posts!
Mashed Potatoes Recipes in 20 Minutes: Weeknight Winner
Ingredients
Equipment
Method
- Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes.
- Peel potatoes (if desired) and cut into 1 ½” pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.
- Place potatoes in a large pot of cool water or chicken broth. Make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow. Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.
- While potatoes are cooking, heat milk in a microwave safe dish until warm or heat over medium-low heat in a small saucepan.
- Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).
- Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, stirring occasionally. This allows the steam to cook off excess water and will help keep your potatoes from being watery or grainy.
- Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth.
- Check that your butter is softened. If not, pop in the microwave for just a few seconds; it should be room temperature. Scatter the butter pieces over the potatoes and stir until butter is melted and completely incorporated.
- Drizzle warmed milk over the potatoes and add salt and pepper. Stir until combined.
- If using any add-ins, stir them in now until combined.
- Serve warm.
