Puré de papas (mashed potatoes) is a classic side dish made by boiling and mashing potatoes, then mixing them with milk, butter, salt, and pepper.
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It's often served with roasted meats, chicken, or holiday favorites like turkey and gravy.
This Puré de Papas Recipe is the fastest and easiest mashed potatoes you'll ever make. It's made with Yukon Gold potatoes for their buttery flavor, but any potato will work.
Simple, comforting, and ready in minutes - it's the perfect mashed potato recipe for everyday dinners or special occasions.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Yukon Gold or russet potatoes: Yukon Golds give a rich, buttery flavor and smooth texture, while russets make the mash lighter and fluffier. Either type works well depending on your preferred consistency.
- Half-and-half: Adds creaminess and moisture, helping the mashed potatoes stay soft and smooth.You can substitute heavy cream for a richer taste or whole milk for a lighter version.
- Unsalted butter: Provides flavor and a velvety finish.
- Salt: Enhances the flavor.
How to Make Puré de Papa
Note: Full instructions are provided in the recipe card below.
- Bring water to a boil in a medium saucepan and add the sliced potatoes. Simmer gently until tender, about 12 minutes.
- Drain the potatoes and return them to the saucepan.
- Mash until smooth or to your desired texture.
- Stir in half-and-half, butter, and salt until creamy.
- Adjust consistency with more half-and-half if needed.
- Season with salt and pepper to taste, then serve warm.
Hint: For extra-fluffy mashed potatoes, mash them while they're still hot - warm potatoes absorb butter and milk better, resulting in a smoother, creamier texture.
Storage, Make Ahead, & Freezing
Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of warm milk or butter to restore their creamy texture.
Make Ahead: You can prepare mashed potatoes 1 day in advance. Reheat slowly on the stove or in the oven, stirring in a bit of milk or butter before serving to bring back their smooth consistency.
Freezing: I don't recommend freezing mashed potatoes - they're best enjoyed fresh.
Camila's Tips & Variations
- Potatoes: Yukon Golds give a buttery, rich flavor, while russets make the mash extra light and fluffy - but any potato will work.
- Don't overmix: Overworking the potatoes can make them gluey, so mash gently until smooth.
- Warm ingredients: Always add warm milk and melted butter; cold dairy can make the potatoes stiff and grainy.
- Extra flavor: Mix in roasted garlic, cream cheese, or sour cream for a richer, more flavorful mash.
- Make it lighter: Swap half the butter for olive oil or use low-fat milk for a lighter version.
- Perfect pairing: Serve with roasted chicken, steak, or classic holiday dishes like turkey and gravy.
Frequently Asked Questions
Can I use any type of potato for mashed potatoes?
Yes! Yukon Golds and russets work best for flavor and texture, but any potato will work - just adjust the milk and butter for the right consistency.
How do I fix dry mashed potatoes?
Add a little warm milk, butter, or even a spoonful of sour cream and stir gently until smooth again.
Should I peel the potatoes before boiling?
Yes, for classic mashed potatoes, peel them first for a smooth texture. If you prefer a rustic style, you can leave the skins on.
🥔Did you like this Puré de Papas recipe?
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Recipe
Puré de Papas
Equipment
- Potato masher or ricer
- Wooden spoon or silicone spatula
Ingredients
- 2 pounds Yukon Gold or russet potatoes , peeled and sliced ¼ inch thick
- 8 -10 tablespoons half-and-half or milk
- 4 tablespoons unsalted butter , cut into ¼-inch slices
- 1 teaspoon table salt , adjust to taste
Instructions
- Bring about 1 quart of water to a boil in a medium saucepan. Add the sliced potatoes, ensuring they're completely covered (add a bit more water if needed).
- Once the water returns to a boil, lower the heat to maintain a gentle simmer.
- Cover and cook until the potatoes are tender and can be easily pierced with a knife, about 12 minutes.
- Drain the potatoes and return them to the saucepan. Mash using a potato masher, ricer, or food mill until smooth or to your preferred texture.
- Stir in the half-and-half, butter, and salt until well blended.
- Adjust the consistency with a little more half-and-half if needed. Season with additional salt and pepper to taste, then serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
