Creamy Mashed Potatoes Recipe: A Comforting Side Dish Everyone Will Love

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Creamy Mashed Potatoes

Creamy mashed potatoes are a classic comfort food that’s easy to make at home. You only need a few simple ingredients: potatoes, butter, milk or cream, and salt. The secret to fluffy and creamy mashed potatoes is to use the right type of potato and mash them while they’re still hot.

Yukon Gold potatoes are a great choice for mashing because of their buttery flavor and creamy texture. Adding warm milk and softened butter helps keep the potatoes smooth. With these tips, you’ll be able to whip up delicious mashed potatoes that your family will love.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make creamy mashed potatoes:

  • 3 lbs russet potatoes
  • 1/2 cup butter
  • 1/2 cup cream cheese
  • 1/4 cup half-and-half
  • Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

  • Use Yukon Gold potatoes instead of russets for a buttery flavor
  • Swap half-and-half for whole milk or heavy cream
  • Replace cream cheese with sour cream for tanginess

Want to jazz up your mashed potatoes? Add these optional mix-ins:

  • 2 cloves minced garlic
  • 1/4 cup chopped fresh herbs (chives, parsley, etc.)
  • 1/2 cup shredded cheddar cheese

Remember to adjust seasoning as needed with these substitutions. The key is tasting as you go!

Instructions

Peel and chop your potatoes into even chunks. Put them in a large pot and cover with cold water.

Bring the water to a boil, then reduce heat and simmer for 15-20 minutes. The potatoes are done when you can easily pierce them with a fork.

Drain the potatoes well and return them to the pot. Let them sit for a minute to dry out.

Add butter, cream cheese, and about 1/2 cup of half-and-half to the pot. Mash everything together.

Season with salt and pepper to taste. Keep mashing until you reach your desired consistency.

For extra creamy potatoes, use a hand mixer to whip them for 3-5 minutes. Be careful not to overmix, or they might become gluey.

If the potatoes seem too thick, add more half-and-half a little at a time. Keep tasting and adjusting the seasoning as you go.

Serve your creamy mashed potatoes hot. You can top them with extra butter, chives, or gravy if you like.

Tips, Tricks & Storing

Pick the right potatoes for creamy mashed potatoes. Starchy varieties like Russet or Yukon Gold work best.

Boil potatoes in salted water until tender. Drain well and return to the hot pot to dry out excess moisture.

For extra creaminess, add a splash of half-and-half to the cooking water.

Use warm milk and melted butter when mashing. Cold ingredients can make potatoes gluey.

Don’t overmix! Too much mashing can make potatoes sticky. Use a potato masher or ricer for best results.

Add flavor with roasted garlic, fresh herbs, or grated cheese.

To make ahead, prepare potatoes up to 2 days in advance. Store in an airtight container in the fridge.

Reheat gently on the stovetop or in a slow cooker, stirring often. Add extra milk or cream if needed.

For a quick reheat, use your microwave. Heat in 1-minute intervals, stirring between each.

Freeze mashed potatoes in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

jenny happy muncher

Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.

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