Mashed potatoes with butter

Author

Cookinero 19 Apr 2025

2540

Mashed potatoes with butter

A classic of the Russian feast is tender and airy mashed potatoes in butter. Potato tubers were first brought to Europe from sunny South America during the Great Geographical Discoveries, and later Peter the Great brought potatoes to Russia. The enormous benefits and versatility of the dish make it a regular guest on the dinner table. The high fiber content ensures the removal of all waste and toxins from the body.

How to cook Mashed potatoes with butter

Step 1

Mashed potatoes with butter

Take a saucepan, put peeled and chopped potatoes in it, fill it with water and cook for 20 minutes.

Step 2

Mashed potatoes with butter

Mash the potatoes with a potato masher.

Step 3

Mashed potatoes with butter

Add softened butter to the bowl with potatoes.

Step 4

Mashed potatoes with butter

Mix boiled potatoes and softened butter.

Step 5

Mashed potatoes with butter

Beat the resulting mass with a mixer. The mashed potatoes with butter are ready!

Mashed potatoes with butter - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter in mashed potatoes?

Yes, margarine can be substituted for butter, but it may alter the flavor slightly. For a richer taste, stick with butter.

How long can I store leftover mashed potatoes in the fridge?

Leftover mashed potatoes keep well in the fridge for up to 3–4 days when stored in an airtight container.

Can I make vegan mashed potatoes?

Absolutely! Replace butter with plant-based butter or olive oil, and use unsweetened almond or oat milk for creaminess.

Why are my mashed potatoes gluey or gummy?

Over-mixing can break down the starches too much. Mash just until smooth—don’t overwork the potatoes.

What can I add to mashed potatoes for extra flavor?

Try garlic, grated Parmesan, fresh herbs, sour cream, or a pinch of nutmeg for a delicious twist.

Can I freeze mashed potatoes?

Yes! Freeze in an airtight container for up to 2 months. Reheat gently with a splash of milk to restore creaminess.

How do I adjust the recipe for fewer or more servings?

The recipe scales easily—just maintain the potato-to-butter ratio (e.g., 1 lb potatoes to 2–3 tbsp butter).

Is there a low-carb alternative to potatoes for this dish?

Try mashed cauliflower—it’s lower in carbs and can be prepared similarly with butter for a creamy texture.

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