Creamy Mashed Potatoes

Thanksgiving is coming up soon! I’m so excited about that because it’s by far my favourite holiday. The combination of family, football, and of course, food makes it pretty hard to top. When we talk Thanksgiving, obviously we’re talking turkey. But, one of the other main staples of the day is the mashed potatoes. It’s a perfect side dish to mound your chicken, turkey, and biscuits on. This is my version of creamy mashed potatoes.

REASONS YOU SHOULD TRY THIS RECIPE:

• the perfect side dish for the holidays or any time

• creamy and fluffy mashed potatoes

• full of flavor

How to Make Creamy Mashed Potatoes:

• There are so many different ways to make mashed potatoes. It’s incredibly versatile. It’s also very easy to make and the perfect complement to your main dishes. However, despite being easy to make, it’s also pretty easy to mess up if you’re not careful. The last thing we want is blandly undercooked, overcooked, or over-mashed gummy mashed potatoes.

• Peel the potatoes and wash them well. Cut the potatoes in half horizontally. Place the potatoes in a pot with cold water just to cover.

• Bring to a boil and then cook over medium-high heat for 15-30 minutes, or until a fork goes through the potato with little to no resistance. Drain the pot of water and keep the potatoes in the pot.
• Grate or mince your garlic and place it in a microwave safe bowl with your melted butter and microwave for around 30 seconds until the butter fully melts.
• Turn the heat back on under the pot of potatoes to the lowest heat setting so any excess moisture can evaporate (you’ll see it steaming and that’s why). Turn off the heat under the pot. Begin mashing with a potato masher across and then up and down. Do this a few times until you feel no more large lumps.
• Add in your melted butter and begin to gently whisk. Add in your salt, black pepper, sour cream, cream cheese and milk or heavy cream and whisk gently to combine. Don’t be tough on your mashed potatoes. Be gentle and you’ll get soft & fluffy potatoes every time.

• Place in a separate bowl that is slightly warmed up and garnish as you wish. I like garnishing my potatoes with a bit of olive oil, butter, and minced chives. Herb butters also do great. Serve immediately!

SOME MORE GREAT SIDE DISHES:

• Easy Traditional Greek Salad
• Easy Buttermilk Biscuits
• Cheesy Garlic Knots

Creamy Mashed Potatoes

Creamy Mashed Potatoes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Sides

Ingredients

  

• 4 large Yukon Gold Potatoes
• cold water to cover
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 6 tablespoons unsalted butter melted
• 1 garlic clove grated or finely minced
• 1 tablespoon heavy cream room temp, or whole milk
• 1 tablespoon sour cream room temp
• 1 tablespoon cream cheese room temp
• chives butter, and olive oil for garnish (optional)

Instructions

 

Peel, Wash & Cook

• Peel the potatoes and wash them well. Cut the potatoes in half horizontally. Place the potatoes in a pot with cold water just to cover.
• Bring to a boil and then cook over medium-high heat for 15-30 minutes, or until a fork goes through the potato with little to no resistance. Drain the pot of water and keep the potatoes in the pot.

Mash & Whip

• Grate or mince your garlic and place it in a microwave safe bowl with your melted butter and microwave for around 30 seconds until the butter fully melts.
• Turn the heat back on under the pot of potatoes to the lowest heat setting so any excess moisture can evaporate (you’ll see it steaming and that’s why). Turn off heat under the potatoes. Begin mashing with a potato masher across and then up and down. Do this a few times until you feel no more large lumps.
• Add in your melted butter and begin to gently whisk. Add in your salt, black pepper, sour cream, cream cheese and milk or heavy cream and whisk gently to combine. Don’t be tough on your mashed potatoes. Be gentle and you’ll get soft & fluffy potatoes every time.
• Place in a separate bowl that is slightly warmed up and garnish as you wish. I like garnishing my potatoes with a bit of olive oil, butter, and minced chives. Herb butters also do great. Serve immediately!

Video

Notes

Storage:

Store covered in the fridge for about a week.

Reheating:

Place the potatoes warming those potatoes in a double boiler. Cook, stirring occasionally, adding whole milk as necessary to adjust the consistency until heated through, 15 to 25 minutes. This is the best way to ensure a creamy potato without any dryness.

You can also microwave by placing your leftover potatoes in a glass or other microwave-safe bowl, cover and cook on high for 1 minute. Stir potatoes, and repeat, stirring every minute until they are heated through (the repeated stirring is what ensures even reheating). If the potatoes feel thick, stir in a touch of extra milk or butter.