Creamy Mashed Potatoes

creamymashedpotatoes Creamy Mashed Potatoes

Praise the Lord for the gift of mashed potatoes! Can I get an Amen?! The only thing better than mashed potatoes are mashed potatoes made with lots of butter and cream and whipped into a creamy delicious side dish which can only be described as heavenly.

Thanksgiving Day wouldn’t be complete without plenty of mashed potatoes for everyone to enjoy, especially when we all know everyone likes to go back to the serving table for seconds and thirds. I’m convinced my kids believe my mashed potatoes are the main dish and the turkey is the side. In fact, when we serve mashed potatoes family style, I often need to remind them to only take one or two scoops so everyone gets at least one serving –otherwise the only thing they would ever eat is mashed potatoes.

yukonpotatoes Creamy Mashed Potatoesmimipeelingpotatoes Creamy Mashed Potatoescubespotatoes Creamy Mashed Potatoes

Making mashed potatoes is very easy to make. I like using Yukon gold or Russet potatoes and prefer them with the peels off. Next, I’ll cut the potatoes in half, and quarter them in smaller pieces so they are about 1 inch thick. I boil them in (salted) water until they are so tender, when I stick a fork into them, they fall apart.

If the potatoes are cooked through but not ultra soft, cook the potatoes five minutes longer. I like to boil mine about 25 minutes.

boiled potatoes Creamy Mashed Potatoes

Most people add a combination of butter, cream, broth, sour cream, cream cheese, milk, and salt. You could easily come up with your own combination. Just make sure you add your liquid ingredients until you reach your desired consistency.

Many people call for using a potato masher to mix their potatoes. My preferred method has always been using a hand mixer and mixing everything for a few minutes. The key to using a hand or stand mixer is making sure not to cream the potatoes on high speed, otherwise the starch in the potatoes turn to a glue like texture which is very undesirable. My hand mixer recently broke so I use my Kitchenaid. I whip the potatoes at a medium-low speed using the whip attachment with just the butter for 1 minute. From there I slowly add the cream until I reach the consistency I want. I also like to scrape down the bowl a few times, just like cake batter, to make sure there are no big lumps hiding at the base of the bowl.

pushingpotatoes Creamy Mashed Potatoesmashedmill Creamy Mashed Potatoes

If you prefer ultra smooth potatoes, you’ll need to use a ricer or mill. If you don’t have either, like me, I push cooked potatoes in small batches through a metal mesh colander which has similar results. From there I stir in melted butter, cream and salt and pepper.

mashedpotatoesbowl Creamy Mashed Potatoes

Creamy Mashed Potatoes
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Homemade Creamy Mashed Potatoes for any occasion.
Ingredients
  • 2 lb Yukon gold or russet potatoes, peeled and cubed in 2 inch pieces
  • 4 tablespoons butter
  • ½ cup whipping cream
  • Salt and pepper
Instructions
  1. In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Add potatoes and cook uncovered for 20-25 minutes, until the potatoes fall apart when pierced with a fork. Drain potatoes in a colander. Transfer potatoes to a large mixing bowl and cream potatoes with butter and cream on medium low speed with a hand mixer for a few minutes. Feel free to add more cream, butter, or milk, a tablespoon at a time a for more creamy texture.Season with salt and pepper.
Notes
If you are using a ricer or mill, do not mix with a hand mixer. Instead use a rubber spatula to stir in the butter and cream. You can also use a metal mesh colander for the same results as a ricer as pictured above.

 

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Comments

  1. says

    OH we do love us some mashed taters around here too! Have you ever taken leftovers and made mashed potato quesadillas with caramelized onions and any type of cheese that suits your fancy? Great TD leftover meal.

  2. says

    These look wonderful, and she is adorable. I have never had mashed potatoes for Thanksgiving, and I am wondering why and how I have missed this. Is it because I live in the south and we just have cornbread dressing? Anyway, I am going to add them to my menu and see what my family thinks! Have a wonderful holiday, Alison

  3. says

    Oh, what a terrific idea – to use the mesh strainer instead of getting a food mill or ricer; what another great tip for an already great multi-tasker! I’ve been wondering what to do since I want to make some fluffy potatoes for Thanksgiving but didn’t want to buy another kitchen gadget – thanks for the tip!

  4. says

    Amen to that. I do love mashed potatoes, and they are definitely one of the best parts of the Thanksgiving table for me. I just smash mine all up with some sour cream, butter, milk, and cheddar. My mom uses the mixer and just adds milk and butter. Either way is utterly divine in my book!

  5. says

    One of my favorites, no matter which way I make them. As you mentioned, I like using a ricer. It gives it such a light texture. But sometimes I just mash it with a big fork or mixer. Whatever is out and more convenient at the time.

    Hope you had a great Thanksgiving with your family.

  6. Von says

    Alice, thank-you so much for this recipe. It is so easy and so delicious. I was too lazy to use a mixer of any sort so I just used a potato masher instead and it came out very creamy with a great texture. You should put a ‘Donation’ button next to each recipe. Every recipe I attempted from your site comes out fantastic and makes me want to make a little contribution each time I use one because I don’t mind paying for something I appreciate. If you ever publish a cookbook, I’ll definitely place a pre-order on Amazon.

  7. says

    I love hot mashed potatoes but never got around to learning how to make it just the way I like it – thanks for the tutorials. I learnt how to mash the potatoes with a mesh, too.

    Thanks

  8. Corinna says

    Lucinda Scala Quinn’s recipe calls for 1 cup of warm milk and 4 oz. of mascarpone cheese. Absolutely delish. Can’t wait to try yours this weekend, using heavy cream.

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