You’re probably thinking there are already so many recipes out there for mashed potatoes. However, these are seriously the creamiest mashed potatoes you will make and try. It only requires 3 major ingredients and a couple of seasonings. That is it! So simple, so easy, and you will make these over and over again. The nice things about these mashed potatoes is how versatile they are. Let’s talk about ways to make them you’re own.
You can add any herbs you desire to give them a different flavor. Adding garlic to these is also always a good idea. An even better idea? Add roasted garlic for a serious punch of flavor. Make them loaded mashed potatoes by adding bacon, cheese, and green onions. So versatile with endless options! If you don’t want to use heavy whipping cream you can certainly use milk of choice. However, I strongly recommend the heavy whipping cream for the creamiest consistency.
Here’s what you’ll need to make the creamiest mashed potatoes:
-Russet Potatoes: I love using them because they are so economical and really make mashed potatoes versatile. You can absolutely use other types of potatoes.
–Heavy whipping cream: As I mentioned above, I strongly recommend this. You can use any preferred kind of milk instead but the cream really makes these the creamiest. It’s worth the indulgence!
–Butter: Let me just tell you using the real deal butter is seriously a must. Of course you can substitute butter alternative as you wish but, just like the cream, I highly recommend using butter.
–Salt and Pepper
You want to start with scrubbed potatoes that you have peeled and cut into cubes or roughly chopped. I cut mine into eights so they cook quicker and evenly. Add water just enough to cover the potatoes. People will say to fill it with cold water but I fill it with tap water that ranges anywhere from cold to warm and always get the same result. The key is to bring the water to boil and let the potatoes cook until very very tender. This will ensure smooth and creamy mashed potatoes. You will also hear and see others say you should melt the butter or warm up your milk/cream but I’m here to tell you you can avoid the extra step! Once you’ve drained the potatoes add them back into the pot and add the cream, butter, and salt and pepper.
Now to mash or to whip?! Either option is perfectly acceptable but I like how easy and simple it is to use a good old fashioned masher. If your potatoes are cooked long enough until very tender, then using a masher will accomplish the smooth and velvety mashed potato you are looking for. With that said, I’ll be honest. Whipping your potatoes with a hand held mixer will make the potatoes even smoother and more velvety. That’s the beauty about these mashed potatoes, you can make them your own!
You can definitely change it up by using sour cream or cream cheese in place of some of the cream and better. It makes for creamy mashed potatoes using a combination of dairy and fat in either of those options. You really can’t go wrong any way. I’ve made them using both and it always yields creamy and delicious mashed potatoes. Remember, the creamiest mashed potatoes are perfect as is but absolutely make for the perfect canvas for endless possibilities!
Creamiest Mashed Potatoes
- 6 russet potatoes
- ¾-1 cup heavy whipping cream *see notes
- 6 tbsp butter
- 1 tbsp salt plus more to taste; **see notes
- pepper to taste
- Rinse, scrub, and peel potatoes. Cut them into even size cubes. I recommend cutting into eights for quick and even cooking.
- Place potatoes in a pot with enough water to cover potatoes. Add 1 tbsp of salt and place pot over medium high heat. Bring to boil.
- Cook until potatoes are very, very fork tender and easily fall apart, about 20-25 minutes.
- Once cooked, drain the potatoes and return to pot. Add butter and cream and mash until smooth. Add salt and pepper to taste.¾
Jac hamano says
Thank you, Jac. I would have to agree with you!