How to make the BEST creamy mashed potatoes with a few top tips for the ultimate side dish to any meal! They're velvety, fluffy, rich, and make-ahead friendly!
Wash the potatoes (use a vegetable brush if needed) and then either leave them whole – as I do- or optionally peel and chop them into 1-inch pieces.If you have the time, I highly recommend boiling them whole and unpeeled, as chopped potato can lead to more watery mash.
Add the potatoes to a large saucepan and cover them with 1-2 inches of cold water. Add the salt and then bring the potatoes to a boil.
Lower the heat to a simmer (medium-low), and cook the potatoes until knife or fork tender. For whole potatoes, that's about 40-45 minutes, for cubed potatoes it's about 15-20 minutes.
Mash the potatoes
Thoroughly drain the water and allow the potatoes to cool until you're able to handle them before removing the peel. It should slip off easily (you can skip this step, though, if using a potato ricer to mash).Use a kitchen towel to hold the potatoes, if needed. If you’re using chopped potatoes, add them back to the pan so the residual heat can steam out any excess water while you mash.
Either in the saucepan or in a large dish with plenty of flat surface area, use a potato masher, food mill/potato ricer (for super fluffy and smooth mash), or a sturdy fork (for thicker, chunkier mash) to mash the potatoes to your desired consistency.While it's possible to use a mixer over low speed, there's a higher chance of the potatoes becoming gummy.
Season and serve
Slowly incorporate the butter and cream into the mashed potatoes, first the butter then cream, stirring between every addition until it's reached your desired flavor and consistency.
Also, taste and add more salt if preferred before finally serving the creamy mashed potatoes with an optional drizzle of melted butter or olive oil and sprinkle of parsley, chives, green onions, or rosemary. Enjoy!
Notes
Optional add-ins and variations:
Bay leaf: Add to the potatoes while they boil for more savory depth.
Sour cream: Replace some cream with sour cream for added tang.
Garlic: Make delicious garlic mashed potatoes using about 1 clove per lb. of potatoes OR more roasted garlic, or some garlic powder – added to taste.
Fresh herbs: Chives, scallions, parsley, etc. Stir in or use to garnish.
Herb-infused cream: Add the herbs (rosemary, sage, or thyme) to a saucepan with the cream (or milk) and simmer for 5 minutes. Then leave to infuse, off-heat, for 20-30 minutes while the potatoes cook.
Cheesy mashed potatoes: Add creamy, cheesy flavor with your favorite cream cheese (dairy or dairy-free, plain or flavored like Boursin) and/or about ½ cup of shredded cheese like a sharp cheddar or parmesan.
Fully loaded mashed potatoes: Add cheddar, green onions, and crispy bacon.
Smoked paprika: For a subtle smoky flavor.
Truffle oil: Make a decadent truffle mash by replacing 1 Tbsp butter with the oil.
Veggies: Broccoli, peas, corn, or spinach for nutrients, color, and texture.
Check the blog post for serving recommendations and storage information!