Everyone expects mashed potatoes on the holiday table and my recipe will not disappoint. Creamy and smooth, these homemade mashed potatoes are the perfect fool-proof side dish. This family favorite is not only for special occasions, this recipe is so easy it can be served up at any time.
I use Yukon Gold potatoes for lusciously smooth and buttery potatoes. This recipe is versatile and can withstand add-ins like nutty roasted garlic or sweet caramelized onions.
Potatoes are the side dish of choice for our family! I hope you’ll try more of our favorites next, like funeral potatoes, au gratin potatoes, twice baked potatoes, or our simple but wonderfully delicious, country potatoes.
THE BEST POTATOES FOR MASHED POTATOES
The best potatoes for mashing are either Russet potatoes or Yukon Gold potatoes. Russet is the classic choice, making creamy starchy mashed potatoes. Yukon Gold potatoes make an even creamier mashed potato.
DO I NEED TO USE A RICER?
Hand mash or ricer? Well, the answer to that question starts with the type of potatoes you’re mashing. If you’re using Yukon gold or gold potatoes, a ricer is the answer. It easily creates light fluffy, and smooth mashed potatoes with virtually’re using no lumps.
If you use Russet potatoes, I prefer the hand masher. When you put Russets through a ricer, they lose their creaminess and the mashed potatoes texture and taste is off and starchy.
Regardless of which type of potatoes I use I steer away from using a mixer because the potatoes can get gummy. The food processor is even worse when it comes to make gluey potatoes. Do Not Use!
HOW LONG TO BOIL POTATOES FOR MASHED POTATOES
The exact amount of time it takes to boil potatoes for mashed potatoes depends on a few factors: The size of the cut potatoes, the amount of water used, and the amount of heat used.
Generally, 1/2 inch cubed russet or Yukon gold, takes about 15 minutes. You want the potatoes to be fork-tender. They should easily yield when you stick them with a fork. If they are too firm, they need to cook longer.
MASHED POTATOES INGREDIENTS
- Potatoes: I use Yukon Gold potatoes often when I make mashed potatoes, They inherently have a natural buttery flavor that I like. They tend to absorb less water as they cook which allows them to absorb just the right amount of butter and cream. The other choice of potato for me is Russet potato. They’re naturally starchy, break down easily when cooked, mash very well, and are the OG choice for this dish. The flavor of Russet mashed potatoes is absolutely classic, in my book. Honestly, both are wonderful!
- Dried Bay leaf: Adds a very subtle herbal flavor to the dish.
- Salt + Pepper: The simple, yet quintessential seasoning! Table salt and fresh cracked black pepper.
- Heavy cream: Heavy cream makes the mashed potatoes wonderfully rich. If you want to lighten them up for a weeknight dinner, use chicken broth or milk. Heat up whichever liquid you choose to use.
- Unsalted butter: Please use butter and not margarine! I use unsalted because that’s what I keep on hand. Salted butter will absolutely be used. You’ll simply not add as much salt to the potatoes.
- Chives: Chives are completely optional. They add a gentle onion flavor to the mashed potatoes. You can skip them all together or substitute green onions in their place.
TIPS
- Keep the potatoes from oxidizing: Once peeled, keep the potatoes in cold water until you are ready to cook them. You can keep them whole and peeled or go ahead and cut them into quarters.
- Season as you go. The water is already salted and will season the potatoes to some extent. Once all the ingredients are mixed together, give a final taste and add salt and pepper as needed.
- Dry Cooked Potatoes: Avoid watery potatoes for a creamy mashed potato dish. When the potatoes are cooked, strain out the water from the pot and keep the potatoes in the warm pot. Turn the burner on low and shake the potatoes and let the water steam off. This step will ensure a really nice texture.
- Heat the Cream and Butter: For the best mashed potatoes, the cream and butter must be heated before adding to the potatoes. When the heated cream and butter mixture is added, the potatoes stay hot, the texture is light and fluffy creating the best consistency of the finished dish.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your mashed potatoes will last up to three days in the fridge.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead:
- You can keep the cut-up raw potatoes in water in the refrigerator until you are ready to cook them.
- This mashed potatoes recipe can be made ahead. They will remain lovely and creamy for up to three days.
- Wrap tightly and warm up at 75% power in the microwave until warm (3 to 4 minutes). You may also put them in a crockpot on high setting for an hour, turn down to low setting once warm.
- Last, heat them up, covered, in the oven at 325ºF (163ºC) for about 40 minutes or until warm.
- Food Safety: If you’d like more info on food safety check out this link.
MASHED POTATO VARIATIONS
- Love Garlic? Cut off the top of a head of garlic and place it in foil. Drizzle with olive oil, salt, and pepper and roast at 400ºF (204ºC) for about 45 to 60 minutes until caramelized and soft.
- Roasting the garlic transforms this pungent aromatic into a creamy, buttery, and mellow paste. Just squeeze the roasted garlic head directly into your riced potatoes along with the cream and butter for a wonderfully caramelized savory side dish.
- Caramelized Onions: Slice up two sweet onions and sauté them in butter until they are golden brown and caramelized. Add thyme or a little rosemary.
- Caramelizing brings out the onions’ natural sugars and is a great enhancement to mashed potatoes. Stir them into the potatoes or top them with savory onions. It’s delicious and a crowd pleaser!
- Make Them Richer: Add sour cream, Greek yogurt, or cream cheese for a richer, creamier mashed potato. I will say that my mashed potatoes are really creamy and rich.
- If you want to take them over the top, go ahead and make them extra creamy!
- Use a 50%/50% mix of Russet and Yukon gold potatoes. Russet potatoes make a starchier mashed potato while Yukon Gold potatoes give you a creamier texture. You can choose Russet, Yukon Gold, or a combination of both!
SERVING RECOMMENDATIONS
Mashed potatoes go well with so many main dish! Some of my favorites are: Mississippi pot roast, Instant Pot Mississippi pot roast, boneless beef short ribs, crockpot chicken and gravy, crockpot pulled pork, crockpot pork tenderloin, smothered chicken, crockpot ranch pork chops, crockpot pork chops, Swiss steak, Salisbury steak, Southern meatloaf, traditional meatloaf, Alton Brown meatloaf, chicken meatloaf, buttermilk roasted chicken, blackened chicken, French onion chicken, parmesan crusted chicken, and of course, crockpot turkey breast!
HOW TO MAKE MASHED POTATOES
- Boil the potatoes and drain.
- Heat the heavy cream and butter in a saucepan.
- Put the potatoes through the ricer.
- Place the potatoes in a bowl.
- Pour in the cream and butter to the potatoes. Stir in the salt and pepper.
- Serve.
***See the full instructions below.
MORE POTATO SIDE DISHES
- Melting Potatoes
- Smothered Potatoes
- Ina Garten Potato Salad
- Hashbrown Casserole
- Campfire Potatoes
- Crack Potatoes
- Parmesan Potatoes
- Scalloped Potatoes
- Crack Potatoes
- Stewed Potatoes
TRIED THIS RECIPE?
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Mashed Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes, peeled and cut into quarters
- 1 bay leaf
- salt and pepper
- 2 cups heavy cream,
- 3 tablespoons unsalted butter
- 1-2 tablespoons finely chopped chives
Instructions
- Place the cut potatoes (4 pounds), bay leaf (1), and 2 tablespoons salt in a large pot then cover with cold water.
- Cook potatoes over medium high heat, partially covered, and bring to a boil. Continue to cook, uncover, until fork tender, for about 20 minutes.
- Drain the potatoes and remove and discard bay leaf then return them to the empty pot. Turn the heat to low to allow any extra water evaporate, about 1-2 minutes.
- Meanwhile, add heavy cream (2 cups) and butter (3 tablespoons) to a small saucepan. Heat over medium-low watching so it doesn't scorch.
- Put the potatoes through the ricer into a large mixing bowl.
- Gradually pour in heated cream and butter. Stir in 1 teaspoon of salt and 1/2 teaspoon black pepper. Adjust seasoning as needed. Serve.
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Notes
- Keep the potatoes from oxidizing: Once peeled, keep the potatoes in cold water until you are ready to cook them. You can keep them whole and peeled or go ahead and cut them into quarters.
- Season as you go. The water is already salted and will season the potatoes to some extent. Once all the ingredients are mixed together, give a final taste and add salt and pepper as needed.
- Dry Cooked Potatoes: Avoid watery potatoes for a creamy mashed potato dish. When the potatoes are cooked, strain out the water from the pot and keep the potatoes in the warm pot. Turn the burner on low and shake the potatoes and let the water steam off. This step will ensure a really nice texture.
- Heat the Cream and Butter: For the best mashed potatoes, the cream and butter must be heated before adding to the potatoes. When the heated cream and butter mixture is added, the potatoes stay hot, the texture is light and fluffy creating the best consistency of the finished dish.
Nutrition
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