We all love some excellent mashed potatoes, and this Mashed Potatoes recipe will give you the best one you've ever had! It features the creamiest consistency with the perfect flavor, making you want to have it on the side with just about everything! And the best part is that it's incredibly versatile and will work with nearly every main dish, from Beef Stroganoff, Pepper steak, to Chicken with mushroom gravy!
- WHAT ARE MASHED POTATOES?
- WHAT MAKES THIS MASHED POTATOES RECIPE SPECIAL?
- WHAT VARIETY OF POTATOES SHOULD I USE FOR THE BEST CREAMY MASHED POTATOES?
- IS MILK OR CREAM BETTER FOR MASHED POTATOES?
- WHAT'S THE DIFFERENCE BETWEEN CREAMY MASHED POTATOES AND WHIPPED MASHED POTATOES?
- 🥘 INGREDIENTS YOU'LL NEED FOR MASHED POTATOES
- 🔪 HOW TO MAKE MASHED POTATOES
- 💭 COOKING TIPS FOR MASHED POTATOES
- 📖 DELICIOUS VARIATIONS FOR MASHED POTATOES
- 🍲 MORE SIDE DISH RECIPES YOU'LL LOVE
- 🌡️ HOW TO STORE LEFTOVER MASHED POTATOES
- HOW TO REHEAT MASHED POTATOES
- 📖 Recipe
- 💬 Comments
These mashed potatoes have a velvety, creamy texture, and I've used a secret ingredient that enhances the flavor and takes it to the next level! This post will teach you not just what type of potatoes to use for the best-mashed potatoes but also some tips and tricks to give you the best flavor in the least amount of time!
Trust me, this recipe is sure to impress your friends and family, whether it's for a potluck dinner or a holiday party! All you need are six simple ingredients to make this delicious mashed potatoes recipe.
WHAT ARE MASHED POTATOES?
Mashed potatoes are a delightful potato side dish of mashed potatoes mixed with some heavy cream for the creamiest and most delicious mashed potatoes you've ever had. They're like mashed potatoes taken to the next level!
They are one of the most classic side dishes that can be served at almost any dinner table. The best mashed potatoes will feature a creamy, velvety, and smooth texture with the perfect level of flavor.
This recipe will give you the creamiest and most delicious mashed potatoes you've ever had, which pairs well with just about any main dish and balances out all the flavors. Trust me; you're going to love it!
WHAT MAKES THIS MASHED POTATOES RECIPE SPECIAL?
There are tons of reasons why this has got to be the best mashed potatoes recipe ever! Let's look at the three main reasons:
Perfect texture: The key to good mashed potatoes is the texture. My recipe features the right technique for luxuriously smooth and velvety mashed potatoes.
Rich flavor: This mashed potato recipe is loaded with flavor! The butter and cream give it a nice, rich taste without being overpowering. It's also seasoned to just the right level, making it incredibly tasty in each bite.
Easily customizable: While this recipe is already bursting with flavor, it can be easily customized to suit your tastes. I'll go through a few delicious options in the variations section below.
WHAT VARIETY OF POTATOES SHOULD I USE FOR THE BEST CREAMY MASHED POTATOES?
The potatoes are the most important part of this recipe, so choosing the right kind is important. If you have extra potatoes on hand, try my Hash Brown Recipe.. Your homemade mashed potatoes' final taste, texture, and consistency will largely depend on this.
Russet potatoes are my go-to since they always turn up fluffy and light. Yukon gold potatoes are also a good choice because they are dense and smooth at the same time.
These potatoes' buttery flavor and smooth texture make them ideal for making mashed potatoes. You can't go wrong with these widely available options for making the smoothest, creamiest mashed potatoes possible.
IS MILK OR CREAM BETTER FOR MASHED POTATOES?
While you can use milk for mashed potatoes, the cream is the better option. It has a higher fat content and makes smoother, richer mashed potatoes.
If you do use milk, be sure to use whole milk instead of 2% or skim. Your potatoes will become too thin and sometimes watery if you don't use higher fat-content milk.
WHAT'S THE DIFFERENCE BETWEEN CREAMY MASHED POTATOES AND WHIPPED MASHED POTATOES?
Creamy mashed potatoes and whipped mashed potatoes are similar in that they both contain potatoes that have been mashed. However, there are some key differences between the two.
Creamy mashed potatoes use high-starch potatoes such as russet or Yukon Golds. They're boiled, mashed, and mixed with butter and cream to give them a rich, creamy, smooth, and tasty texture.
On the other hand, whipped mashed potatoes are made using low-starch potatoes such as reds or whites. They are boiled and then whipped with butter and cream to incorporate air. This gives them a lighter and fluffier texture than creamy mashed potatoes.
My recipe features the tastiest creamy mashed potatoes.
🥘 INGREDIENTS YOU'LL NEED FOR MASHED POTATOES
All you need are some incredibly simple, pantry staple ingredients to make the tastiest mashed potatoes you've ever had. Let's look at each of these in more detail:
You can scroll down to the recipe card for further details and instructions.
Potatoes: The best type to use are Russet potatoes. They are starchy and have a light buttery flavor when boiled. They also hold moisture well, which is good for absorbing the butter and cream.
Chicken Bouillon: I have used half a cube, but if you have the powder form, use one teaspoon. Add half a cup to the boiling water if you have chicken stock.
Salt and pepper: Salt works well to bring out the flavors of the other ingredients, while pepper adds a nice slight spice and earthy taste.
Unsalted butter: If you use salted butter, omit the salt from the recipe. Don't use margarine or other butter substitutes in this recipe, as we need the fat content of real butter.
Heavy Cream: You can use whole milk if you wish, but heavy cream makes it tastes heavenly and super velvety. Make sure the heavy cream or the milk you are using is warm.
🔪 HOW TO MAKE MASHED POTATOES
The full instructions are in the recipe card below, but let's look at the main steps to making this treat.
Peel the potatoes and cut them into quarters. Cover the potatoes with water and add salt and Chicken Bouillon. Let the potatoes boil until a butter knife or a fork inserted in the middle of the potato goes through smoothly.
Remove the potatoes from the water or drain them. Add the butter and mash the potatoes until smooth.
Add the mashed potatoes to a fine sieve and press it down using a spatula. Make sure to have a bowl under the sieve to catch the falling mashed potatoes. This step gives an extra smooth texture to the mashed potatoes. I highly recommend it.
Season the potatoes with black pepper and salt if you think it needs more salt. Add the heavy cream two tablespoons at a time and mix gently.
The mashed potatoes might look soft but will gain a firmer shape after mixing. Serve it with your favorite gravy.
💭 COOKING TIPS FOR MASHED POTATOES
- Use Russet potatoes, but you can mix them with red potatoes too. It will add a little more flavor.
- Make sure the potatoes are not sprouting and are firm.
- If you use Yukon gold potatoes, leave the skin on to give the mashed potatoes a southern-style look.
- Some of you will prefer to boil the potatoes with skin on and without cutting it. However, with russet potatoes, the skin is a little thick, and the potato is big, so boiling it whole with skin on won't allow it to cook evenly. It's best to peel the potatoes and cut them into quarters before boiling them.
- Do not over-boil the potatoes. The potatoes are ready when you insert a butter knife in the middle of the potato, and it smoothly goes in without resistance.
- Remove the potatoes from the pan if they are cooked. The potatoes would continue cooking if left in hot water, even if you switched the heat off.
- When you add the ingredients to the mashed potatoes, don't overmix.
- Avoid using a hand blender. Any blender will turn the mashed potato into a slimy, gummy texture. It's best to use a potato masher.
📖 DELICIOUS VARIATIONS FOR MASHED POTATOES
If you want to load the mashed potatoes with goodies, then you'll find something in this list:
Different toppings: To take your mashed potatoes to the next level, use different toppings like chopped chives or spring onions or even pour some brown butter before serving it.
Caramelized onion: You can also mix up your mashed potatoes by adding some caramelized onions on top. Make sure to add the caramelized onions only to your serving portion. This way, you can store the rest in the fridge longer.
Roasted garlic: Another great variation option is some roasted garlic! Like the caramelized onion, adding the roasted garlic to the portion you're serving only is best.
Sharp cheddar cheese: You will enjoy this variation if you love cheese. Add the cheese to warm mashed potatoes. This way, it will melt and enhance the flavor of this side dish.
Chopped bacon: This is my favorite variation option! I had mashed potatoes loaded with bacon for breakfast in a restaurant, and it was incredibly tasty with a cheese omelet.
Cream cheese: If you are a fan of cream cheese, then replace it with the heavy cream in this recipe for creamy mashed potatoes with a slightly sour flavor.
🍲 MORE SIDE DISH RECIPES YOU'LL LOVE
🌡️ HOW TO STORE LEFTOVER MASHED POTATOES
You can try my Shepherd's Pie recipe to use the leftovers, or refrigerating and freezing mashed potatoes is another good way to store the leftovers. All you need is a freezer bag.
The more fat you have in your mashed potato, the better it will store! If there is no fat in your mashed potatoes, since some only use stock as a liquid, then the freezing won't work, and the texture of the potatoes will change!
To refrigerate, scoop the cooled mashed potatoes into a freezer bag and press it down. This way, you are taking out as much air as possible, and when you take the mashed potato out of the fridge, it will come to room temperature quickly. Store it in the refrigerator for up to 3 days.
To freeze the mashed potatoes, follow the same steps for refrigerating. Write the freezing date on the freezer bag and freeze it for up to 1 month.
HOW TO REHEAT MASHED POTATOES
On the stovetop: Place frozen mashed potatoes in a pot. You can break the frozen mashed potatoes before adding them to the pot. Keep the heat low to medium-low. Keep stirring until heated; add more milk and butter, then serve warm.
In the oven: Place the frozen, thawed, or refrigerated mashed potatoes in a casserole. Cover with aluminum foil and heat for 30 to 45 minutes in a preheated oven of 180C/350F. Bring it out and add more milk or butter if needed.
Sometimes, depending on how you made it, its texture becomes a little liquid after thawing it. In this case, add cream cheese or cheddar cheese to make it firmer.
Best Mashed Potatoes Recipe
- 840 grams russet potatoes or around 4 medium potatoes
- ½ cube chicken bouillon
- 1 teaspoon salt
- 3 tablespoon unsalted butter
- ⅓ cup or 5 tablespoons warm heavy cream
- ½ teaspoon black pepper
- Water to boil the potatoes
- Peel and cut the potatoes in quarters. Place the potatoes in a pan and cover them with water.
- Add salt and chicken bouillon cube to the potatoes. Let the potatoes boil until a fork or a butter knife inserted in the middle of the potatoes go through with no resistance.
- Drain the potatoes and place them in a large mixing bowl.
- Using a masher, mash the potatoes until smooth.
- Scoop the mashed potatoes into a fine sieve. Push the potatoes through the sieve using a spatula. Make sure to place a bowl under the sieve.
- Now add the black pepper and two tablespoons from the heavy cream to the mashed potatoes and mix. Add the remaining heavy cream to the mashed potatoes and mix until combined. Do not over-mix.
- Serve warm with your favorite grilled meat or gravy.
- Make sure to use a warm heavy cream.
- You can mix russet and Yukon potatoes.
- Instead of a chicken bouillon cube, use ½ cup chicken stock.
- If you are using salted butter, then omit the salt from the recipe or add it after seasoning the mashed potatoes.
- Ways to store the mashed potatoes mentioned in the post above.
- Different variations of mashed potatoes are mentioned in the post above.
- Tips on making the perfect mashed potatoes are also mentioned above.
Very smooth and creamy!
Hi Angie, I'm sure you will like it 🙂