This recipe is going to show you how to make Easy Creamy Mashed Potatoes in just a few steps.
What if we told you that the secret to the best mashed potatoes is not mashing them at all.
Jump to RecipeWhat do We Mean When we Say Easy Creamy Mashed Potatoes
We are talking about mashed potatoes that melt in your mouth. We know that mashed potatoes can be a “sticky” recipe to take on. There are many ways we have seen mashed potatoes go wrong. They can be too gummy, or too lumpy, and they can even find a way to be tasteless or under mixed. This recipe is here to show you the real way to make luxurious mashed potatoes right at home.
What is the Real Trick Behind Creamy Mashed Potatoes
We know you are thinking butter. While you are not technically wrong, the real MVP is the potato ricer. A potato ricer is a kitchen tool that looks like a very large garlic press, that is literally made to mash cooked potatoes by forcing them through tiny holes, which help bring you that light and fluffy texture we love. It’s inexpensive, doesn’t take up too much space and really makes all the difference when making mashed potatoes.
We use a ricer to break them down and it makes all the difference for a fluffy and velvety texture. Ricing the potatoes breaks them down into small pieces so there are never lumps. If you don’t have a ricer the next best thing is a food mill. The finished product will be very similar. However we do love that the ricer is much more compact and easier to clean.
If you do have a ricer, you can also use a potato masher, but please for the love of potato do not use a mixer.
This recipe is so simple and easy but aside from using a ricer, here are tips to ensure your mashed potatoes are velvety and smooth.
Soaking the Potatoes:
We like soaking the potatoes in water because they release some of the starch. Eliminating some of the starch helps keep the potatoes creamy. Even if you leave them in water for 30 minutes it will make a difference. If you have more time, soak them for 6-8 hours while you are working on something else.
Cutting the Potatoes:
It’s tempting to cut the potatoes tiny so they boil faster but don’t do it! The smaller the potato is the more water it will absorb when it’s boiling. WE DO NOT LOVE THAT! Watery potatoes make mashed potatoes very thin and can also become gummy.
Russet Potatoes for the Win:
There are so many potatoes it can be confusing which one to choose. There is no competition for us. Some potatoes can be too waxy or have too much starch. Russets are the perfect balance and plus they are usually the least expensive!
Fork Tender:
Boil the potatoes until they are fork tender. This is an expression we hear a lot but what does it mean? When the potatoes have been boiling for at least 15 minutes insert a fork or knife into the potato. The fork should go in completely and almost break down the potato. Underdone potatoes can never become creamy potatoes. Before even inserting the fork, you should see the outside of the potato separating slightly from the inside of the potato.
Don’t be Afraid of Salt
It’s important to salt the potatoes when they are boiling and again when you have added the other ingredients. They will need more salt than you think. Think of potatoes like sponges. They will taste like everything you put in them. If you don’t season them properly they will taste bland.
The Heat is on:
Once you’ve riced the potatoes be sure that you add milk that is warm and butter that is at room temperature so they don’t become heavy and lumpy. This is also very important because hot potatoes will never fully absorb cold milk. They will look separated and broken. Since the potatoes are hot, the cream should be hot too or at least warm.
Reheating Mashed Potatoes:
When it’s time to reheat mashed potatoes a little secret is to add enough milk or cream to cover the pot then add the mashed potatoes back in.
You want to heat them up slowly. The cream on the bottom will help prevent the mashed potatoes from burning. It’s important to fold it gently as you heated it up so the starch doesn’t become gluey.
The beauty of this recipe is how straightforward it is. It has minimal ingredients and celebrates the potatoes and the butter. There are endless variations you can do. Add chopped parsley and chives for a delicious herby mash or finish it with parmigiano reggiano for a nutty and cheesy bite.
Mashed potatoes can be paired with everything. It always has a place at our Thanksgiving table with our Mojo Turjey and Butter Herb Turkey Breast. But for a simple weeknight, we love mashed potatoes with anything saucy. Try serving it with Instant Pot Skirt Steak or Baked Chicken Thighs.
Our Other Favorite Sides
Some Leftover Ideas to Put those Easy Creamy Mashed Potatoes to Good Use
mashed potatoes can be spooned over Picadillo or Ropa Vieja to make Tambor Cubano, a Cuban version of shepherd’s pie.
Easy Creamy Mashed Potatoes
Course: SidesCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutesIngredients
4 large Russet potatoes, peeled, cut into quarters and soaked in water
3/4 to 1 cup of heavy whipping cream, hot
6 tablespoons salted butter, plus more for garnish
10 sprigs of thyme
Kosher Salt
Garnish: Top with more butter, maldon sea salt flakes, freshly cracked pepper, fresh chives or chopped parsley
Directions
- Start by peeling the potatoes and soaking them in water. You want to cut them in fours. The chunks should still be large.
It’s best to soak the potatoes for at least 30 minutes (see note above) but you can also cook them right away.
Place the chunks of potatoes in cold water with a tablespoon of salt and the thyme. Once they are completely covered with the water, set the heat to high to boil. This will take at least 5 minutes.
Once the water is boiling vigorously, lower the heat and simmer for 18-20 minutes. As soon as you see the potatoes soften and a fork can break them apart, they are ready to remove from the water.
Drain them over a colander and be sure they are as dry as possible.
Remove all the water from the pot and dry it completely.
In that pot, begin to rice the potatoes with a ricer. Don’t touch them just let them fall into the pot.
Add the cream, butter, and a few sprinkles of salt. Fold everything together with a rubber spatula. Be gentle. Taste them for seasoning and adjust as needed.
They should be fluffy and creamy. Serve and top with more butter.
