Black Pepper Mashed Potatoes
This simple recipe is an easy way to elevate your meal. This black pepper mashed potato recipe is perfectly buttery, with a wonderful spice and heat from freshly cracked black pepper. Perfect to serve with steak.
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If you are looking for an easy way to elevate your everyday mashed potatoes, then you have to give this recipe a whirl! Buttery and creamy mashed potatoes are seasoned heavily with black pepper for a delicious side dish that is loaded with flavor.
So simple, but this side dish packs a punch!
Be sure to check out my Lemon Mashed Potatoes and Carrot Mashed Potatoes too!
Why you will love this recipe!
- Low effort: If you’re making a pot of mashed potatoes, it takes no extra effort to fancy them up!
- Great for big dinners: This is a great side dish to serve up with your holiday meal or with Thanksgiving. Big flavors and minimal fuss!
- Budget friendly: Made with simple everyday ingredients.
- Dietary info: These black pepper mashed potatoes are gluten-free and vegetarian.
Ingredients and Notes
- Potatoes: Russet potatoes are best for fluffy mashed potatoes and Yukon Gold will work well.
- Whole milk: For a creamy mash.
- Butter: Use salted butter.
- Salt and black pepper: Use freshly cracked black pepper for the best flavor.
- For garnish: Fresh herbs like chives or parsley.
How to make mashed potatoes with black pepper
Be sure to scroll down for the full recipe!
- Peel and chop the potatoes.
- Add to a large pot of cold water and bring to a boil. Cook til fork-tender.
- Drain.
- Warm the milk and butter in the pot and add in the salt and black pepper.
- Add the cooked potatoes to the milk mixture and mash together.
Serving Suggestions
This mashed potato recipe wouldn’t be out of place at a steakhouse, and will work really well with beef dishes. Try it with some of these favorite mains:
Recipe Variations
It’s easy to add your own twist to these black pepper mashed potatoes:
- Use cream: For a more indulgent mash, use heavy cream (35%) instead of whole milk. A little sour cream also works wonderfully.
- More butter: There’s no such thing as too much butter in mashed potatoes!
- Add cheese: The sharpness of parmesan cheese works really well with the black pepper. Cream cheese can also be used for a creamier texture.
- Make it lemony: Add in the zest of a lemon to give it a zing!
- Fresh herbs: Stir in some finely chopped fresh herbs like parsley or chives before serving.
Make Ahead, Storage and Reheating
Once made, the mashed potatoes will keep well, covered with plastic wrap or in an airtight container, in the fridge for up to 4 days. Reheat leftovers in a pot, and stir a little milk into them to loosen them up.
Recipe Notes and Tips
- Cut the potatoes into fairly large pieces. If you cut them into small chunks they can retain a lot of water and become mushy.
- Start the potatoes in cold water and bring them up to a boil. If you place them in boiling water they won’t cook evenly.
- The milk and butter mixture should be warm when you add the potatoes to it. If it is cold, it is harder for the potatoes to absorb it.
- For an extra smooth mashed potato, use a potato ricer to process the potatoes and stir them into the warm milk.
Be sure to check out all of my other mashed potato recipes!
Black Pepper Mashed Potatoes
Equipment
Ingredients
- 2 lbs potatoes (Russets or Yukon Gold) (900g)
- ½ cup whole milk (120ml)
- ¼ cup salted butter (4 tablespoons)
- ¼ teaspoon salt
- 2 teaspoons black pepper
- Optional: Chives for garnish
Instructions
- Peel the potatoes and cut int large chunks.2 lbs potatoes (Russets or Yukon Gold)
- Fill a pot with cold water and generously salt it. Place in the prepared potatoes. Put on the stove and bring to a boil. Boil til fork tender.
- Drain the potatoes and set to one side.
- In the same pot, add the milk, butter and seasonings. Place on the stovetop on a low heat to warm. Don't let the milk boil. Remove from the heat once the butter has melted.½ cup whole milk, ¼ cup salted butter, ¼ teaspoon salt, 2 teaspoons black pepper
- Return the potatoes to the pot and mash in with the cream.
- Serve.
Notes
- Cut the potatoes into fairly large pieces. If you cut them into small chunks they can retain a lot of water and become mushy.
- Start the potatoes in cold water and bring them up to a boil. If you place them in boiling water they won’t cook evenly.
- The milk and butter mixture should be warm when you add the potatoes to it. If it is cold, it is harder for the potatoes to absorb it.
