A Tale of Mash (and My KitchenAid)
Buckle up—I’m about to let you in on my not-so-secret way to make KitchenAid Mashed Potatoes. Honestly, I’ve made these for everything from Thanksgiving chaos to random Tuesday nights when the pantry’s looking a bit sad. One time, I even tried to mash potatoes with a mug after my hand mixer died (do not recommend, but hey, desperate times). But since the glorious day I got handed a KitchenAid mixer (cheers, Aunt Shirley), it’s been smooth sailing. Well—mostly. There was that one time I forgot to drain the potatoes and ended up with potato stew, but let’s not dwell.
Why You’ll Love This (or at Least I Hope So!)
I pull these out for any comfort food craving, family dinners, or just about anytime someone needs some kitchen TLC. My family goes mad for them because they’re ultra-smooth and rich—even picky eaters shovel in seconds. (My teenager once claimed they were better than his school cafeteria’s… not sure that’s the win I imagined but I’ll take it.) And if you hate mashing by hand? The KitchenAid does all the hard work. I will say: sometimes, if I rush tossing in cold butter, it clumps—super annoying! So, learn from my impatience.
All the Stuff You Need (Plus Some Backups)
- 1.5kg (about 3 pounds) Yukon Gold potatoes (but on busy nights I’ve just used russets, or whatever’s lurking in the bottom of the bag)
- 120g (half a cup) unsalted butter (when I run out, salted works, just dial back the salt)
- 180ml (three-quarters cup) whole milk (sometimes I swap in cream—my jeans don’t love it but my soul does, or I’ve even used oat milk in a pinch)
- 2 teaspoons salt (give or take – some days it’s a handful, honestly)
- Black pepper, to taste (my grandfather swore by loads; my kids say only a sprinkle)
- Optional: a clove of garlic, peeled (I like to toss it in with the potatoes for subtle flavor, but totally optional)
- Optional: chives, cheese, or even a dollop of sour cream if you’re feeling fancy or clearing out the fridge
This Is How I Make ‘Em (More or Less)
- Peel and roughly chop your potatoes into chunks. Big or small? Doesn’t really matter, just aim for similar sizes so they cook at about the same rate (but sometimes I get lazy and leave a bit of skin on—no regrets).
- Toss potatoes (and garlic clove if you’re using) into a big pot. Cover with cold water. Sprinkle in a healthy pinch of salt.
- Bring to a boil over medium-high heat. Then simmer gently, uncovered, until potatoes are fork-tender. Usually about 15-20 minutes—but honestly, sometimes I forget and let them go a bit longer; they’re forgiving.
- Drain potatoes well. Really do get the water out. Once, I forgot and, oof, watery mash. Not ideal.
- Scoop potatoes into the bowl of your KitchenAid mixer fitted with the paddle attachment. Start mixing on low—trust me, don’t go high or you’ll redecorate your kitchen with potatoes (don’t ask me how I know).
- While mixing, drop in butter (cut up if you’re not feeling patient). Let it melt in. Then pour in the warm milk slowly. If it looks a bit lumpy or weird at first, don’t panic—the mixer works its magic.
- Keep mixing until the potatoes turn creamy—this is usually where I sneak a spoonful to “check for seasoning” (honestly, I just love the warm, buttery smell).
- Season with salt and pepper. Taste and see if it needs more of either, or a splash more milk if you like it lighter. Stir in extras like chives or cheese if you fancy.
Things I Figured Out the Hard Way
- If you forget to warm the milk, it can cool down the mash; I mean, it still tastes fine but the texture’s not quite the same.
- I once overworked the potatoes and they got gluey (lesson learned: as soon as they’re creamy, stop the mixer!).
- And honestly, a pinch more salt than you might expect really does make them sing.
Variations I’ve Tried (the Good, the Bad…)
- I sometimes swap half the potatoes for sweet potatoes—sort of accidentally once when I misread the bag. Result? Not everyone was a fan, but it was interesting.
- Adding roasted garlic instead of raw gives a mellow sweetness—I love it but my other half says it’s “too posh.”
- I tried adding cauliflower once. It looked great, but tasted mostly of, well, cauliflower. Not for me (but could be your thing!).
Do You Need a KitchenAid? (Well…)
Honestly, KitchenAid is king for this, but if you haven’t got one, don’t stress—a regular hand mixer or even good old elbow grease and a potato masher will do just fine. The texture won’t be as cloud-like, but hey, rustic is trendy now, right?
Storing Your Mash (If You Even Have Leftovers…)
Pop leftovers in a sealed container in the fridge. They’ll keep for up to 3 days. I think they taste even better the second day (maybe it’s just lower expectations with leftovers?). Microwaving with a splash of extra milk works. But honestly, in my house, it never lasts the night anyway.
How I Like to Serve These
My favorite? Classic Sunday roast, big puddle of gravy right in the middle—none of that drizzling on the side stuff. Sometimes we plop a fried egg on top for a lazy dinner. Oh, and at Christmas, my cousin insists on adding caramelized onions right before serving, which I thought sounded bonkers but… actually, delicious. Go figure.
Pro Tips, aka What Not to Do (Learned the Hard Way)
- Don’t try to rush the boiling. Once, I cranked up the heat and ended up with mushy outsides, rock-hard insides.
- If you dump all the milk and butter in at once, it can get weirdly soupy then clumpy. Drizzle it in!
- Actually, I find it works better if you let the potatoes dry in the pot for a minute after draining. They steam off and mash lighter.
Potato Questions I Actually Get Asked (No, Really)
- Can I freeze mashed potatoes? You can, though they’ll thaw a bit watery. I add extra butter when reheating to perk ’em up.
- Best potatoes? Yukon Gold, if you can get ‘em—or Maris Piper if you’re in the UK. Russets are fine too.
- Can I make these vegan? Yep—sub in olive oil or vegan butter, and whatever non-dairy milk you like (just go easy if it’s sweetened—once used vanilla almond milk, big mistake!).
- How do I keep them from getting gluey? Easy does it—mix just until creamy, then hands off the mixer. Over-mixing is the glue monster.
- Can I make these ahead? Absolutely! Reheat gently and add a splash more milk if they seem stiff.
Oh, and totally off topic, did you know potatoes were once thought to be poisonous by Europeans? Wild. Anyway, that’s my KitchenAid mashed potato ritual. Hope it brings you plenty of “Ooh, these are amazing!” moments at your table. If not, well, maybe try Aunt Shirley’s gravy recipe—I’m still working on it myself!
Ingredients
- 1.5kg (about 3 pounds) Yukon Gold potatoes (but on busy nights I’ve just used russets, or whatever’s lurking in the bottom of the bag)
- 120g (half a cup) unsalted butter (when I run out, salted works, just dial back the salt)
- 180ml (three-quarters cup) whole milk (sometimes I swap in cream—my jeans don’t love it but my soul does, or I’ve even used oat milk in a pinch)
- 2 teaspoons salt (give or take – some days it’s a handful, honestly)
- Black pepper, to taste (my grandfather swore by loads; my kids say only a sprinkle)
- Optional: a clove of garlic, peeled (I like to toss it in with the potatoes for subtle flavor, but totally optional)
- Optional: chives, cheese, or even a dollop of sour cream if you’re feeling fancy or clearing out the fridge
Instructions
-
1Peel and roughly chop your potatoes into chunks. Big or small? Doesn’t really matter, just aim for similar sizes so they cook at about the same rate (but sometimes I get lazy and leave a bit of skin on—no regrets).
-
2Toss potatoes (and garlic clove if you’re using) into a big pot. Cover with cold water. Sprinkle in a healthy pinch of salt.
-
3Bring to a boil over medium-high heat. Then simmer gently, uncovered, until potatoes are fork-tender. Usually about 15-20 minutes—but honestly, sometimes I forget and let them go a bit longer; they’re forgiving.
-
4Drain potatoes well. Really do get the water out. Once, I forgot and, oof, watery mash. Not ideal.
-
5Scoop potatoes into the bowl of your KitchenAid mixer fitted with the paddle attachment. Start mixing on low—trust me, don’t go high or you’ll redecorate your kitchen with potatoes (don’t ask me how I know).
-
6While mixing, drop in butter (cut up if you’re not feeling patient). Let it melt in. Then pour in the warm milk slowly. If it looks a bit lumpy or weird at first, don’t panic—the mixer works its magic.
-
7Keep mixing until the potatoes turn creamy—this is usually where I sneak a spoonful to “check for seasoning” (honestly, I just love the warm, buttery smell).
-
8Season with salt and pepper. Taste and see if it needs more of either, or a splash more milk if you like it lighter. Stir in extras like chives or cheese if you fancy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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