perfect mashed potatoes

Looking for the best mashed potatoes? These creamy mashed potatoes from Delish.com are insane.

Best Mashed Potatoes

lb. potatoes (about 4 large, combo of russets and Yukon Golds)

Kosher salt

butter,

c. milk

sour cream

black pepper

So good! I don’t typically like sour cream on its own but it was a huge improvement for basic mashed potatoes. Will definitely be making this again.

Love this recipe! Easy to make and delicious

I cooked 4 potatoes like the recipe said and when i added the milk and the butter the potatoes turned into a liquid so i baked them with mexican cheese.

These were perfect! A total win for everyone in the family, even kids. I added scallions because I had them on hand. I will keep this recipe forever.

Best recipe ever!! My family and I absolutely loved them.

Love this recipe just as it is. If you don't want a lot of salt and butter in your life, eat something else. These are perfect and will impress your guests.

https://streaming.hearstdigitalstudios.com/manual_upload/585059fdd55930756fe2fc4b/mp4/Perfect_Mashed_Potatoes_FRONT_1481660943_4000_hd_v3.mp4

Our mashed potatoes have a secret ingredient.

These Perfect Mashed Potatoes are the Only Recipe You Need for Creamy, Dreamy Mashed Spuds.

Perfectly smooth and creamy homemade mashed potato recipe

Perfect Mashed Potatoes

potatoes

tbsp butter

tsp salt

oz cream cheese

heavy cream

Remove the peelings from 4 medium potatoes. Chop them into large chunks and boil them in a pan of water over medium high heat. Cook until tender. Drain water and remove from heat. Add the desired amount of butter, cream, and salt. Beat until smooth. Serve warm and enjoy.

This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic! Follow my simple tips and step-by-step photos for the most perfect light, fluffy mashed potatoes!

Mashed Potatoes

medium Russet or Yukon Gold potatoes* (, peeled,

butter (, room temperature)

chicken bouillon paste* ((optional))

salt and black pepper (, to taste)

Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don&#39;t need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don&#39;t want them &quot;mushy&quot; or falling apart.

Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.

Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.

Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.

https://content.jwplatform.com/videos/Qaslpj2J.mp4

kosher salt to salt water

Russet potatoes (about 4)

milk

salted butter (1/2 pound)**

white pepper

garlic powder

**If you use unsalted butter potatoes

Fill a 5-6 quart pot half full of cold water.

Peel the potatoes and as you peel them, place them in the cold water.

After all the potatoes are peeled, remove them one at a time and cut the Russet into 1-inch sized pieces and the yellow into ½-inch sized pieces. (The Russet cook quicker than the yellow so cutting the yellow smaller will assure that all the cut potatoes cook at the same time.)

As you cut them, put them back into the water. If needed, add more water so they are covered.

Add 2 teaspoons of kosher salt and bring to a boil. Time ten minutes then check one with a fork and if done, pour into a colander to drain. Ours took exactly ten minutes.

While potatoes are cooking place milk or cream along with butter, pepper and garlic powder in a small sauce pan and heat just until butter melts. Do not boil. Remove from heat.

Pour cooked potatoes back into the pot and place the pot back over high heat and stir with a wooden spoon until any liquid on the bottom evaporates, about 30 seconds to one minute, no longer.

Off heat, add the contents of the sauce pan to the potatoes (no additional salt is needed) and mash using a potato masher to your desired consistency. We like ours with small lumps.

Excellent recipe and excellent advice. I’ve done this several times and have past this on to others.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like creme fraiche. They reheat like a dream and are truly my favorite version of mashed potatoes. 

Creamy Mashed Potatoes

russet potatoes

unsalted butter

garlic cloves

crème fraîche

pepper

chives (minced, as garnish)

Wash and peel the potatoes and cut them into 2-inch chunks. This doesn’t have to be perfect but try your best to get them to be uniform in size. This will help with even cooking!

Add the potatoes to a Dutch oven or medium pot and cover them with cold water and add a few liberal pinches of kosher salt. Place the pot over medium-high and cook the potatoes for about 18 to 20 minutes, or until the potatoes are very tender. You don&#039;t want to cook them too much or else they&#039;ll be water-logged.

Drain the potatoes in colander and allow them to dry off a bit, about 3 to 5 minutes.

To Cook the Potatoes:

In a small saucepan, add the heavy cream and butter. Warm over medium-low heat until the butter has melted. Smash the garlic cloves and add them to the heavy cream mixture. Allow to steep for about 10 minutes. I like to do this step while the potatoes are cooking.

To Warm Up the Cream Mixture:

In batches, add a few spoonful of potatoes to the potato ricer and press, adding the riced potatoes back to the pot. Repeat until you work your way through the boiled potatoes.

Pour in the warm heavy cream/butter mixture, a few pinches of salt and the crème fraîche or sour cream; mix until fully combined. It might seem like too much liquid at first but keep mixing (don&#039;t overmix them!) until just combined. Give it a taste and adjust the salt according to your liking.

If needed, you can rewarm the potatoes on low-heat. When you&#039;re ready to serve the potatoes, add them to a serving bowl and pour more melted butter on top, along with a few cracks of black pepper and fresh chives.

To Rice the Potatoes:

If you want to make this ahead, you can make the potatoes, store them in an airtight container in the fridge for up to 3 days.

To reheat them, add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.

You can also microwave them lol.

How to Reheat:

These mashed potatoes have been my go-to for years!

So good! I used 3/4 cup of milk as specified in the notes and it was delicious.

My go to recipe! Everybody asks me where I got it from

Great recipe! Tried it today in preparation for Shepard’s pie tonight. I always boil my potatoes in a stock (chicken or veggie) for added flavor.

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Top 5 perfect mashed potatoes recipes from across the web

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Mashed Potatoes

Perfect Mashed Potatoes

Creamy Mashed Potatoes

The most viewed perfect mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine