Creamy Mashed Potatoes Recipe
These mashed potatoes are guaranteed to be smooth, flavorful, and absolutely delicious.
Ingredients:
- 3 pounds Russet potatoes or Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup unsalted butter, cubed (softened at room temperature)
- 1 cup whole milk (warmed)
- 1/2 cup heavy cream (warmed)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh chives (optional, for garnish)
Cooking Guide:
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Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt (around 1 tablespoon) to the water. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
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Drain and Mash: Drain the potatoes thoroughly in a colander. Return the potatoes to the pot and place over low heat for a minute or two, allowing any excess moisture to evaporate. This will help ensure your mashed potatoes are extra creamy.
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Mashing Magic: Using a potato masher or a hand mixer on low speed, begin mashing the potatoes. Gradually add the softened butter, then slowly drizzle in the warmed milk and cream while continuing to mash. Season with salt and pepper to taste.
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Creamy Perfection: Once the potatoes are mashed to your desired consistency, taste and adjust seasonings as needed. For extra creamy mashed potatoes, use an immersion blender or a stand mixer on low speed to achieve a smooth and luxurious texture.
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Serve and Enjoy: Garnish with chopped chives (optional) and serve immediately.
Tips:
- Potato Choice: Russet potatoes are a classic choice for mashed potatoes because they have a high starch content, which creates a fluffy texture. Yukon Gold potatoes are another option; they have a slightly creamier texture and a more buttery flavor.
- Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and absorb too much water, making your mashed potatoes sticky.
- Warm Milk and Cream: Using warm milk and cream helps to melt the butter more easily and creates a smoother final product.
- Seasoning is Key: Don’t be shy with the salt and pepper! Taste your mashed potatoes throughout the process and adjust the seasonings as needed.
- Leftovers: Mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to achieve the desired consistency.
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