How To Make The Best Tasting Mashed Potatoes For Two

When it comes to making mashed potatoes for two, it is hard to find a small batch recipe that turns out perfect every time. However, after many trials, I have finally found the right combination of ingredients and cooking techniques that does just that.

Although when cooking for one or two, you may consider using the dry instant potato flakes or store-bought refrigerator potatoes, this isn’t necessary. Instead, you can make homemade mashed potatoes with just a few basic ingredients.

However, I have to admit that those instant mixes and the flavored mashed potatoes that are found in the refrigerated section at the grocery store have come a long way in regards to the taste. And for every day use, they may come in handy.

However, when it comes to cooking a special dinner to celebrate a holiday, birthday or an anniversary, there is nothing better than sinking your teeth into soft and fluffy, homemade mashed potatoes that is served with Parmesan Crusted Pork Chops or Honey Glazed Salmon.

Although, in order to make the potatoes turn out perfect, there are few tips and tricks that you need to follow.

Tips and Tricks For Making Light & Fluffy Mashed Potatoes

1. Use Yukon Gold Potatoes

Yukon Gold potatoes make the absolute best mashed potatoes. They have a high starch and low water content which makes them perfect for baking, frying and mashing.

Not to mention that they have a natural butter flavor when cooked. Therefore, less butter is required when mashing them.

And there is one other advantage of using Yukon Gold potatoes rather than Russet potatoes. Because the golden potatoes have a thin, waxy skin, you can make this recipe without even peeling the potatoes if you desire.

Once the skins have been boiled, they will easily mash along with the rest of the potatoes. Although, in my house, we prefer old-fashioned mashed potatoes without the skin. But either way will work, it is all a matter of personal preference.

2. Heat The Boiled & Drain Potatoes In The Pot Before Mashing

This is the single best tip for making the best mashed potatoes for not only two, but for a crowd as well.

After the potatoes have been boiled and are fork tender, drain them in a colander. Shake the colander to release any excess water that may be stuck between the chunks of potatoes.

Then here is the secret that you have been waiting for! Place the drained potatoes back into the hot pot without any water.

Placing the potatoes in the hot pan will allow the moisture that is stuck on the surface and inside the potatoes to release and evaporate. Let the potatoes heat up, stirring frequently until you no longer hear them sizzle.

Then proceed with the mashing process.

3. Mashing Technique

Resist the urge to pull out your hand mixer to mash the potatoes. Instead, reach for a potato masher or potato ricer and compress the potatoes until the desired consistency is reached.

If you over mix the potatoes, they will turn out flat and have a glue like texture to them. And nobody wants that!

Luckily, because we are making mashed potatoes for two, it is easy to mash the potatoes by hand. Although I also do it when I make 5 lbs. of Mashed Potatoes when the entire family is coming over for dinner, it is more difficult to do.

Now that you know the tips and tricks to making this recipe, let’s get to the ingredients and instructions.

Perfect Mashed Potatoes For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• Kosher salt, to taste
• Yukon Gold potatoes
• Whole milk or heavy cream, plus more as needed
• Unsalted butter, plus more as needed
• Cream cheese or sour cream, at room temperature (optional)
• Fresh ground black pepper
• Garlic salt, to taste (optional)

INSTRUCTIONS

Start by filling a medium saucepan with cold water and season it generously with salt. Then place the pot over high heat and bring the water to a boil.

While the water is heating up, prepare the potatoes. Scrub the potatoes to remove any dirt and eyes that are on the surface.

Then peel the potatoes, if desired. Using a sharp knife, cut the potatoes in 1 inch cubes. Although you could boil the potatoes whole or in quarter sections, the smaller the potato chunks, the quicker that the mashed potatoes will be ready.

How Long To Boil Potatoes For Mashed Potatoes

Once the water is at a full, rolling boil, carefully add the potatoes to water. Keep the pot at a low boil and cook the potatoes until they are fall apart, fork tender. This will take approximately 15-20 minutes.

When the potatoes are almost done cooking, warm the milk or cream in the microwave just until warmed through, but not boiling. Then melt the butter in a separate microwavable dish and set aside.

When the potatoes are fall apart tender, drain them in a colander. Then return them to the pan over medium heat.

Allow the potatoes to heat through until the moisture is mostly released. You will know when they are done when the sizzling subsides.

Now add the butter and cook for a 1-2 minutes over medium heat. Use a potato masher to smash the potatoes as they cook.

Now slowly pour the milk or cream in the pot, stirring or mashing constantly until the desired consistency is reached. You may not have to use the entire amount of milk or cream.

Once the mashed potatoes for two are light and fluffy, remove the pan from the heat and season to taste with salt, pepper, and/or garlic salt.

Serve them immediately for the best tasting mashed potatoes that you have ever had!

Enjoy! Mary

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