Best Mashed Potatoes Recipe
Fail-proof, completely creamy, and oh-so buttery, that is hands-down the Best Mashed Potatoes Recipe. Adding cream cheese makes them further scrumptious!
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My go-to mashed potatoes for Thanksgiving.
You understand how whenever you discover a recipe on-line that you just need to make for a vacation, you’re feeling like it’s good to take it on a check run since you need to make completely positive it seems on the large day?
Well, you possibly can relaxation assured that I’ve made this recipe (and variations of it, like my Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes) time and time once more—which is why I can confidently say that is the BEST mashed potatoes recipe!
- I take advantage of Yukon gold potatoes for his or her richer, buttery taste (I additionally use them in Twice Baked Potato Casserole), however you may as well make these mashed potatoes with Russet potatoes should you desire fluffier outcomes. Or cut up the distinction and use each!
- One of the explanations these are one of the best mashed potatoes is as a result of they’re flavorful sufficient to face up on their very own with none accompaniments. Of course, that doesn’t imply you shouldn’t make gravy—it is best to positively make a batch of Ham Gravy, Turkey Gravy, or Mushroom Gravy for pouring on these creamy, dreamy potatoes.
These mashed potatoes are a tried-and-true favourite good for Thanksgiving or any day of the week!
5 Star Review
“I just made these and they’re perfect! Delicious and decadent without being heavy and I love the addition of cream cheese and sour cream. Will be my go to recipe from now on. Thank you so much!”
— Ash —
Key Ingredients
You’ll discover the complete checklist of elements within the recipe card beneath, however listed here are some notes to remember.
- Yukon Gold Potatoes. Or Russet potatoes, should you desire. I don’t advocate every other selection; they’re higher for making Roasted Fingerling Potatoes or Roasted Red Potatoes.
- Kosher Salt. You’ll want fairly a bit, however don’t fear—most of it can get poured down the drain with the water. Using well-salted water seasons the potatoes from the within, making them further scrumptious.
- Unsalted Butter. If there was ever a time to spring for the flowery European butter, it’s when making one of the best mashed potatoes recipe.
- Low-Sodium Chicken Broth. This provides extra depth than utilizing milk alone. To make vegetarian mashed potatoes, swap the hen broth for vegetable broth.
- Milk. I take advantage of 1%, however you need to use complete milk or half-and-half should you desire.
- Reduced-Fat Cream Cheese. The variety that is available in a block, not a bathtub.
- Plain Greek Yogurt or Sour Cream. You can use full-fat or reduced-fat yogurt or bitter cream, however I don’t advocate fat-free.
- Seasoned Salt. A bit secret that provides extra taste than plain salt.
- Ground Black Pepper. If you want your mashed potatoes peppery, be happy so as to add extra!
How to Make the Best Mashed Potatoes
Prep the Potatoes. Scrub and peel the potatoes, then reduce them into uniform chunks (this cooks extra evenly than boiled complete potatoes).
Start the Potatoes. Place the potatoes in a big pot and canopy with an inch of water. Add the salt and produce to a boil.
Simmer. Reduce the warmth and simmer till the potatoes are tender and simply pierced.
Drain. Drain the potatoes right into a colander, then rinse with heat water.
Warm the Broth and Dairy Ingredients. Heat the butter, broth, and milk in a saucepan till the butter melts. Stir within the cream cheese.
Mash the Potatoes. Pass the potatoes by means of a potato ricer or meals mill into a big bowl.
Finish. Add the seasoned salt, Greek yogurt, and warmed butter combination. Stir to mix (don’t overmix! that’s how mashed potatoes get gluey!), then season the mashed potatoes to style. ENJOY!
Recipe Variations
- Garlic Mashed Potatoes. You can put together these potatoes with complete cloves of garlic, as in my Garlic Mashed Potatoes, or for a extra mellow garlic taste, combine in mashed Roasted Garlic.
- Mashed Potatoes With Skin. If you need to preserve the pores and skin on the mashed potatoes, you’ll must mash them with a potato masher. You can go away the entire potatoes unpeeled, or peel half of them.
- Cheesy Mashed Potatoes. Ater you’ve stirred every thing for this recipe collectively, fold in freshly grated Parmesan, aged cheddar, or one other flavorful cheese.
How to Make Mashed Potatoes in Advance
Yes, you can also make mashed potatoes forward! (For extra vacation planning, obtain the Well Plated Thanksgiving information.)
- Up to 1 day upfront, put together the mashed potatoes as directed, then let cool and refrigerate.
- Reheat on the range: Store the potatoes in a big heatproof bowl When able to serve, let the potatoes come to room temperature, then place the bowl over a pan of simmering water to heat (don’t let the underside of the bowl contact the water), including broth or milk about ¼ cup at a time to skinny the potatoes as wanted.
- Or, reheat within the oven: Spread the mashed potatoes right into a baking dish to refrigerate. To heat, dot butter excessive, cowl with foil, and warmth in a 350°F oven.
What to Serve with Mashed Potatoes
- Turkey. Because you simply can’t have Thanksgiving Turkey (or Air Fryer Turkey Breast!) with out mashed potatoes. You can liberate your oven with Crockpot Turkey Breast.
- Chicken. The greatest mashed potatoes pair completely with Chicken Fricassée, Air Fryer Whole Chicken, and Smoked Chicken Thighs.
- Pork. Plate these mashed potatoes with Crock Pot Pork Chops or Baked Pork Tenderloin.
- Beef. I really like serving mashed potatoes with Braised Short Ribs, Beef Bourguignon, or Braised Beef for a hearty dinner.
- Other Thanksgiving Favorites. Crockpot Green Bean Casserole, Cranberry Orange Relish, Chestnut Stuffing, Sweet Potato Casserole, and all these vacation must-haves.
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Best Mashed Potatoes Recipe
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Ingredients
- 5 kilos Yukon gold potatoes or russet potatoes
- 1 tablespoon kosher salt for cooking the potatoes
- ½ cup 1 stick unsalted butter, reduce into 1-inch items
- ¾ cup low sodium chicken broth
- ¼ cup milk (I used 1%) use complete milk or half and half for extra decadence
- 6 ounces reduced-fat cream cheese softened and reduce into cubes
- 1 cup plain Greek yogurt or bitter cream diminished fats is ok, however don’t use fats free
- 1 tablespoon seasoned salt* plus extra to style (I used Lawry’s)
- 1 teaspoon ground black pepper
Instructions
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Scrub and peel the potatoes. Cut into biggish 2-or-so-inch chunks which are all comparable in dimension in order that they cook dinner evenly (for small/medium Yukon gold potatoes, you’ll seemingly be reducing them in half. Very small ones will be left complete). Place in a big pot and canopy with cool water by 1 inch.
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Add the kosher salt and produce the potatoes to a boil over excessive. Reduce warmth and simmer gently till potatoes are tender and pierce simply with a fork, however should not falling aside, 20 to half-hour relying upon how massive you narrow the potatoes.
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Drain the potatoes into a big colander, then briefly rinse them with heat water to take away any extra starch. Set apart whilst you put together the nice and cozy milk combination. Keep the potatoes useful.
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To a medium saucepan, add the butter, broth, and milk. Heat over medium till the butter melts. Remove from the warmth and add the softened cubes of cream cheese.
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While the potatoes are nonetheless heat (do NOT allow them to cool or they are going to be gummy), go the potatoes by means of a potato ricer or meals mill into a big bowl. If you don’t have a potato ricer, use a potato masher to mash them within the pot till they’re about midway mashed.
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Sprinkle the potatoes with the seasoned salt and prime with the Greek yogurt. Pour the warmed butter combination excessive. If you’ve riced the potatoes, stir gently till every thing is easily mixed. If you’re utilizing a potato masher, proceed mashing and stirring till the potatoes are as clean as you want (don’t overwork the potatoes, or they are going to be gummy). Taste and modify the seasoning as desired. Depending upon your seasoned salt or hen broth, chances are you’ll want so as to add extra. Enjoy heat, or cool to room temperature and reheat for later (see notes).
Video
Notes
- TO MAKE AHEAD: Up to 1 day upfront, absolutely put together the recipe as directed. Let cool utterly, place in a big heatproof bowl, cowl, and fridge. When able to serve, take away from the fridge and let come to room temperature. Warm over a pan of simmering water (don’t let the underside of the bowl contact the water), including broth or milk about ¼ cup at a time to skinny the potatoes as wanted. You also can unfold them right into a baking dish, dot butter excessive, cowl with foil after which rewarm them in a 350°F oven.
- TO STORE: Refrigerate mashed potatoes in an hermetic storage container for as much as 4 days.
- Adapted from my Crockpot Mashed Potatoes
Nutrition
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