Mashed potatoes are one of the simplest side dishes to make, yet many people still struggle to get them light, creamy and full of flavour. Some recipes use fancy tricks, while others rely on expensive ingredients. But according to food blogger Ali, there is one easy step that takes just 30 seconds and can make a big difference.
Ali runs the popular food blog Gimme Some Oven, where she says her homemade mashed potatoes have become a long-time favourite. She said: “Sometimes the simplest recipes are the ones we come back to again and again. And this homemade mashed potato recipe has been a reader favourite here on Gimme Some Oven for more than a decade now – tens of thousands of you have made them and given rave reviews.”
Ali added: “These mashed potatoes are perfectly smooth and creamy, yet still taste light and fresh.
“They’re rich and buttery without being heavy, with just the right hint of garlic and a subtle tang from cream cheese.
“If you’re looking for a go-to mashed potato recipe to keep forever in your repertoire, this is the one.”
Her readers agree. One person said: “These are my favorite mashed potatoes of all time. Nothing fancy or unexpected, just really, really good.”
Another added: “Wow! This makes a lot of mashed potatoes. Thanks for the recipe. My potatoes always turned out dry and rather tasteless. These were amazing!”
A third wrote: “I usually do not leave comments, but these are the best mash potatoes I have ever had.”
Ali shares a number of tips, including using a mix of Russet and Yukon Gold potatoes, warming the dairy before mixing, and seasoning in layers.
But one step comes before all of that, and it’s the trick she says makes a big difference.
That 30-second task is cutting the potatoes before boiling them. She says that evenly sized chunks cook faster and more evenly than boiling whole potatoes, helping them stay light instead of waterlogged.
Below is her full recipe, including ingredients, tips and method.
