Cracker Barrel Mashed Potatoes

These mashed potatoes are creamy, buttery, and full of flavor—just like the ones from Cracker Barrel! They make the perfect side dish for any meal and are easy to prepare in just 20 minutes.

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Ingredients Needed:

• 2 1/2 pounds russet potatoes
• 4 tablespoons margarine 
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How To Make Mashed Potatoes?

1. Prepare the potatoes: Wash and peel the potatoes, leaving some skin if you like. Cut them into 1-inch chunks and place them in a large pot.
2. Boil the potatoes: Fill the pot with enough water to cover the potatoes, plus an extra 1/2 inch. Bring to a boil over medium-high heat and cook for 7 to 10 minutes, until the potatoes are fork-tender. Drain well.
3. Mash the potatoes: Transfer the drained potatoes to a bowl. Add margarine (or butter), milk, salt, and black pepper. Use a potato masher to mash until creamy but slightly chunky. If using an electric mixer, mix lightly—don’t over-blend, or the potatoes may turn gluey.

Recipe Tips:

• Use Starchy Potatoes: Russet potatoes are the best choice because they are high in starch, making the mashed potatoes light and fluffy. Avoid waxy potatoes like red or Yukon gold, as they can turn gluey when mashed.
• Start with Cold Water: Always put the potatoes in cold water before boiling. If you drop them into boiling water, the outside will cook faster than the inside, leading to uneven texture.
• Drain Well Before Mashing: After boiling, drain the potatoes completely. Any leftover water can make them runny instead of creamy. Let them sit in the pot for a minute after draining to remove excess moisture.
• Mash While Hot: Mash the potatoes immediately after draining them while they’re still hot. Cold potatoes don’t mash well and can become lumpy. Adding butter first before milk helps coat the starch for a smoother texture.
• Don’t Overmix: If using a mixer, mix gently. Overmixing will break down the starch and turn the potatoes sticky and gluey. For the best texture, use a potato masher and mash until just creamy but still slightly fluffy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the mashed potatoes cool down first. Then, put them in a sealed container and keep them in the fridge for up to 4 days.
• Freeze: Once cooled, store the mashed potatoes in a freezer bag or container. Flatten them to save space and freeze them for up to 3 months.
• Reheat: Place the mashed potatoes in a pot over low heat. Stir frequently and add a little milk or butter to keep them creamy. Heat until warmed through, about 5 minutes.

Nutrition Facts:

• Calories: 334 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 1mg
• Sodium: 734mg
• Potassium: 1202mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g