I have been eating a lot of mashed potatoes recently in an effort to find the perfect mashed potato recipe, and so far my favorite recipe has also been the simplest recipe. I love that! There are only 5 basic ingredients: potatoes, salt, half & half, butter and cream cheese.
The way that you prepare your mashed potatoes is as important as the ingredients you use. Here are my quick tips for awesomely delicious, fluffy yet creamy mashed potatoes:
1. Use a starchy potato like russet or yukon gold. This helps ensure a light, airy texture.
2. Put your potatoes in the pot with cold water, then let them heat up with the water instead of adding them to boiling water. This is so that they cook through instead of being overcooked on the outside and raw in the middle.
3. Do not put potatoes in a blender or food processor, unless you like potato glue. If you like perfectly smooth mashed potatoes, buy a ricer. Otherwise, just use a hand masher. You can use a hand mixer if you want but be careful not to over mix them.
4. Warm up your cream/butter/milk/etc before adding it to the hot potatoes. That way they won’t cool down before you can serve them.
This recipe doesn’t include any spices (other than salt!). I like to keep Thanksgiving potatoes pretty plain as people will be covering them with gravy and have the option to add more salt and pepper based on their personal preference. The potatoes shown also have chives and pepper.
I personally like to add sour cream as a topping (instead of mixing it in) but you can easily mix in sour cream as a final step if you want your potatoes to have some extra tanginess.
Recipe adapted from Kate from Scratch’s Mashed Potatoes
creamy + fluffy mashed potatoes
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 2lb russet or yukon gold potatoes (or a combination of the two)
- 1 tablespoon salt
- 3/4 cups half & half
- 4oz cream cheese
- 4 tablespoons unsalted butter
|1.||Peel and cut potatoes into evenly sized chunks|
|2.||Fill a large pan with cold water then add potatoes. Bring to a boil, and boil until a fork easily pierces potato. This will vary depending on how big your chunks are but check at about 15 minutes.|
|3.||In a smaller saucepan, heat cream cheese, butter and half & half over medium-low heat. Warm up and stir until everthing melts but do not bring to a boil.|
|4.||Drain the potatoes and add salt. Mash them with a potato masher or ricer. Once potatoes are broken up pretty well, slowly add the cream mixture and stir until it reaches the consistency you want. (You may not use all of the cream mixture).|