These smooth and buttery mashed red potatoes are simple, wholesome, and incredibly delicious. Using raw butter and raw milk enhances the natural richness while keeping the texture velvety smooth. Perfect as a side dish for any meal!
Ingredients
- 4 Medium Red Potatoes
- 3 tbsp Raw Butter
- 6 tbsp Raw Milk
- Redmond Real Salt & Black Pepper to taste
Instructions
- Prepare the Potatoes – Wash and scrub the red potatoes thoroughly. Peel them if you prefer extra smooth mashed potatoes, or leave the skin on for added texture and nutrients. Cut them into evenly sized chunks for even cooking.
- Steam Until Tender – Place the potato chunks in a steamer basket over a pot of boiling water over medium-high heat. Cover and steam for about 20–25 minutes, or until the potatoes are fork-tender.
- Mash Through a Fine Mesh Strainer – Transfer the steamed potatoes to a large bowl. Let them sit for 5 minutes to allow excess moisture to evaporate. Instead of using a potato masher, press the steamed potatoes through a fine mesh strainer using a spatula or the back of a spoon. This technique creates an ultra-smooth, velvety texture without lumps. If you don’t have a strainer, simply mashing them with a fork or a masher will do just fine!
- Add Butter & Milk – While the potatoes are still warm, mix in the raw butter and gradually add the raw milk. Stir well until creamy and smooth. The mashed potatoes should hold their shape and form a triangle edge when lifted with a spoon or spatula, indicating the perfect fluffy consistency.
- Season & Serve – Add salt and pepper to taste. Stir well and serve warm with an extra pat of butter on top if desired.
Tips & Notes:
- Using a fine mesh strainer creates an extra silky texture, similar to restaurant-style mashed potatoes.
- Steaming preserves more nutrients compared to boiling, giving the potatoes a richer, more natural flavor.
- Adjust the creaminess by adding more warmed milk if needed. You can also add 2 tbsp of Raw Heavy Cream.
- Enhance the flavor with roasted garlic, fresh herbs, or a dash of nutmeg.
- You can make this recipe without milk as well. Just add more butter to compensate for the milk.
Storage:
Allow the mashed potatoes to cool completely before storing. Transfer them to an airtight container and store in the refrigerator for up to 3 days.
Freezing: Place mashed potatoes in a freezer-safe container or portion them into small freezer bags, pressing out excess air. Freeze for up to 2 months.
Reheating:
- Stovetop: Warm over low heat, stirring occasionally. Add a splash of milk to restore creaminess.
- Oven: Place in a covered dish at 350°F (175°C) for about 15-20 minutes. Stir and add milk if needed.
- Steamer: Reheat over gentle steam to maintain moisture and fluffiness.
