Mashed potatoes are one of the easiest no-recipe dishes we know. It's the simplest thing in the world to make up a batch for just one person, or two, or three. And if you're cooking Thanksgiving dinner for just two, you can easily whip up mashed potatoes without making a Thanksgiving-sized pot-full. This method here also requires no masher, no ricer, and a bare minimum of equipment in general.
We actually received a question on this from reader Karen. She writes:
Since it's just my husband and me, most recipes or mixes for mashed potatoes are just way too much. How can I make mashed potatoes out of one large russet or the equivalent? Should I just adjust the ingredients down, or do I need to modify technique in any way?
Well Karen, you're in luck. Making mashed potatoes for two is even easier than making a big batch for a crowd. Here's how I do it. Take a look and add your own tips and suggestions for fluffy, creamy mashed potatoes
What You Need
Ingredients
2 teaspoons salt
1 large Yukon Gold potato per person (about 1/2 to 3/4 pound apiece)
1 tablespoon butter, or more as desired
1/2 cup milk or cream, or more as needed
1 ounce cream cheese (optional)
Freshly ground black pepper
Tools
3-quart pot (or larger)
Wooden spoon
Fork
Instructions
1. Fill a pot with water and stir in 2 teaspoons salt. Bring to a boil over high heat. Decide how many potatoes you want to use. (I was making enough for two people, with some leftovers, so I used about 1 1/4 pound Yukon Gold potatoes.)
2. Peel the potatoes. Cut them in half, then in quarters, lengthwise. Then cut the quarters into thin strips. You can chop them finer, if you feel like it; the finer they are, going into the water, the easier they will be to mash later. Slip the potatoes into the boiling water and cook for 15 to 20 minutes, or until they are falling-apart tender.
3. Meanwhile, choose and warm your dairy. Now, this is decision time. For modest weeknight mashed potatoes, a tablespoon of butter (or a little olive oil) and 1/2 cup of milk per pound of potatoes will be plenty of dairy. It will help the potatoes be creamy and smooth, and bind everything together. But if you want a more decadent experience, then by all means, dial it up! Switch out the milk to cream, and add an ounce of cream cheese or even a dollop of sour cream. It's up to you. The more fat, the creamier they will be. But whatever you choose, warm it first, before adding to the potatoes. Warm the milk or cream in the microwave, and let any cream cheese or sour cream warm to room temperature.
4. When the potatoes are quite soft, drain them completely and return them to the pan over medium heat. Add the butter and cook for a few minutes over medium heat, stirring the potatoes rapidly and vigorously to help any residual water evaporate. You also want to break the potatoes up and smash them with the spoon. You can employ a fork to help, if you like, but you shouldn't need a ricer or a masher unless you want ultra-smooth potatoes. Just cook, stir, and smash.
5. When any remaining water has evaporated, and the potatoes are quite smashed up and smooth, it's time to add the warm milk or cream, as well as any other dairy you'd like to throw in. Pour the milk in slowly, stirring constantly. Keep stirring and cooking until the potatoes are quite hot, creamy, and smooth. Turn off the heat, season to taste with pepper and salt, and dish them up! (You can also keep them warm in the top half of a double boiler.)
Additional Notes
• Once all the milk is incorporated you can use a heavy whisk, if you like, to break up the last chunks of potato.
OK, your turn! How do you make mashed potatoes? Do you ever make enough for just one person, or for two? Do you add chives or other herbs into a basic recipe like this? Or cheese, perhaps?
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(Images: Faith Durand)
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this is pretty much how I did it when I was making the Irish dish colcannon for myself, so let me expand upon this recipe by giving you that one --
basically, follow the recipe above, making sure you use milk or cream as the dairy part. But -- while you're warming up the milk, throw a sliced leek in there so it can cook in the milk as well. And while all that's going on, chop a handful of kale and steam that until it's wilted. Then, after you've stirred the milk-and-leeks into the mashed potatoes, drain the kale and stir that in as well.
...Colcannon is often served on Halloween in Ireland (not sure why, but it just is), and can be a fine side dish the rest of the year. When I make it as a main dish, I gild the lily a bit by topping with a handful of shredded cheddar cheese and some crumbled bacon.
I make it even easier. Once the potato chunks are cooked and drained (but still piping hot), add and egg and mash. Creaminess guaranteed. Else you can dump in some butter and milk and mash. No need to go through all the fussy steps.
Who needs a recipe for mashed potato? I am Irish, born-and-raised, and it's in our blood.
Few spuds, peeled and cooked till rather soft. Mash them. Melt good yellow Kerrygold butter on top (more the merrier). Add cream or milk. Bit of nutmeg, salt and pepper. Stir everything to combine. Enjoy.
I actually believe that there's no such thing as the best mashed potato. The best mashed potato you can have is simply the mash you have when your body is calling for it, and needs it.
I like to add a whole garlic clove for each pound of potatoes to the boiling water
I like to make a lot, even if there are only 2 people, so we have leftovers. I also like to add garlic to the water.
As to leftovers, one of my favorites is for breakfast to form the potatoes into patties, and fry them in butter until browned, and then add some eggs and cook until set.
Yum, never thought to add garlic to the water! Probably a subtler taste than "garlic mashed potatoes" you get at chain restaurants, I'll have to try it!
just curious-- why warm the milk? i've always made it with cold milk and had fantastic results, but i'm wondering what great things warm milk might do.
I agree with apercot. Who needs a recipe?
Boil 'em until they fall apart, then throw in a sploosh of milk, salt, pepper, maybe some cream or even grated cheese, and mash 'em!
Use a potato masher to get them started, then if you want super-luxury texture, get the strongest fork you posses and whip the potato, vigorously but lightly - with the tip of the fork. You're trying to get air into the mash, and you'll know you've got it when the mash turns white. It's fantastic!
(Last tip - never use a food processor to do this, you'll stretch the starch in the spuds and turn it all to glue!)
I use fingerlings or other tiny potatoes (TJs often sells bags of them), and I don't even peel or chop them before boiling. I just wash them and dump them in salted water. The peels are light and thin and add a nice heft to the mashed potatoes.
I've never heard of people using recipes for mashed potatoes before. You just ... make them. I had no idea it was supposed to be so difficult.
Snarky, I know, but come on.
Hey now - everyone has their own strengths and intuitions in the kitchen. Another kitchen basic might be easy to someone else but not to you. Etcetera.
But if you only make enough for two people, there won't be leftovers! :)
For a low-cal version, skip the butter and milk, and use buttermilk instead.
In my humble opinion, nothing beats a potato ricer for making the the most fluffy mashed potatoes. Make the investment---you won't regret it.
Another great and easy way to get the mashed potatoes super creamy and fluffy is to use an electric mixer. Mmmm...
My mom (and therefor I) always made mashed potatoes with sugar and just a pinch of salt, so it's a bit sweet. Goes great with salty dishes, like salted&smoked ham, or pan fried metisder sausage for everyday cooking (yum yum)
I have made wasabi mash potatoes with tuna steak which is yummy, but the garlic version is definitely something I have to try as I am such a garlic lover :o)
So thanks to everyone for the great ideas!
Yeah my mash potatoes are never "delicious" so this post at least gives me some ideas to try. Thanks.
Im fourteen and just made this dish. It tasted really good! To add some flavor i added garlic powder and some parsly and added some garlic bread as a side. Definetly try this dish if ur in the mood of mashed potatoes!!