Learn how to make the best creamy mashed potatoes recipe and impress your family! It’s creamy with a velvety texture, and I have added an ingredient that will add so much flavor. This post will teach you what type of potatoes to use to get the best-tasting mashed potatoes. I will also share tips and tricks to help you make this side dish in minimum time and with maximum flavor. You will also find different ways to take this mashed potato recipe to another level. Don’t forget to watch the video tutorial and read the notes in the recipe card!
We all love good and hearty mashed potatoes, be it the Holidays or serving it with dinner with some gravy, mashed potato can make or break any dinner, and that’s in my humble opinion, of course! I should have posted this recipe ages ago since it goes so well with my Beef Stroganoff, Pepper steak, and Chicken with mushroom gravy.
With six simple ingredients, I promise that you will make the best mashed potato for dinner tonight! You should take a few steps to make this dish a hit, but first, let’s get to know the ingredients you will need.
Ingredients to make creamy mashed potatoe
Potatoes: The best type is Russet potato; it is a starchy potato and has a light buttery flavor when boiled. It holds moisture in a lovely way; therefore, we add milk and butter; it has a fluffy texture after it is cooked since it has a significant amount of starch. But you can also use Yukon gold instead.
Chicken Bouillon: I have used half a cube, but if you have the powder form, use 1 teaspoon, and if you have chicken stock, then add half a cup to the boiling water.
Unsalted butter. If you are using salted butter, then omit the salt from the recipe. Please don’t use (I can’t believe it’s not butter) in this recipe.
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.
Water to boil the potatoes.
Tips to make a good mashed potato
Use Russet potatoes, but you can mix them with red potatoes too. It will add in a little more flavor.
Make sure the potatoes are not sprouting and are firm.
If you are using Yukon gold potatoes, leave the skin on to give the mashed potatoes a southern-style look.
I know that some of you will prefer to boil the potatoes with skin on and without cutting it, but with russet potatoes, the skin is a little thick, and the size of the potato is big, so boiling it in whole with skin on won’t allow it to cook evenly. It’s best to peel the potato and cut it in quarters before boiling it.
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, make sure not to overmix, or the texture will turn gummy and glue-like.
Avoid using a hand blender; in fact, any blender will turn the mashed potato into a slimy, gummy texture. It’s best to use a potato masher.
How to make the best mashed potatoes
Peel the potatoes and cut them into a quarter.
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 go 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 it 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 it will gain a firmer shape after mixing.
Serve it with your favorite gravy.
Mashed potato variations
You can different toppings to your mashed potatoes, like:
- Chopped chives.
- Chopped spring onion.
- Italian seasoning.
- You can even pour brown butter on the mashed potatoes before serving.
If you want to load the mashed potatoes with goodies, then you’ll find something in this list:
Caramelized onion: Add the caramelized onion only to the portion you are serving. This way, you can store the rest of it for a longer time in the fridge.
Roasted garlic: Like the caramelized onion, it is best to add the roasted garlic to the portion you’re serving only.
Sharp cheddar cheese: Add the cheese to a warm mashed potato; this way, it will melt and enhance the flavor of this side dish.
Chopped bacon: This is my favorite, I had mashed potatoes loaded with bacon for breakfast in one of the restaurants, and it was good with an omelet with cheese.
Cream cheese: If you are a fan of cream cheese, then replace it with the heavy cream in this recipe.
How to store mashed potatoes
You can try my Shepherd’s Pie recipe to use the leftover or refrigerating and freezing mashed potatoes is another good way to storing the leftover. All you need is a freezer bag. The more fat you have in your mashed potato, the better it keeps; 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 in a freezer bag and then 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 three days.
To freeze the mashed potatoes, follow the same steps for refrigerating. Write the date of freezing on the freezer bag and freeze it for up to one month.
To reheat refrigerated and frozen mashed potatoes
On the stovetop: Place the thawed and still frozen mashed potatoes in a pot. You can break the frozen mashed potatoes before adding them to the pot. Keep the heat on low to medium-low. Keep stirring until it’s heated through, add more milk and butter, and 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 on the liquid side after thawing it. In this case, add cream cheese or cheddar cheese to make it firmer.
Best Mashed Potatoes Recipe
- 840 gm 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.
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