Creamy Mashed Potatoes are simply delicious. They are a staple around our Thanksgiving table, but we love them so much we make them year round.
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I love these mashed potatoes! I try my hardest to not make them often, as I tend to lose all forms of self-control. Growing up, when we would have mashed potatoes, it was nearly always the boxed type (real mashed potatoes were saved for special occasions). My mom would do her best to fancy them up, but we still somehow would refer to them as wallpaper paste. Though they were less than appetizing, I’m not knocking them, they served their purpose. Even now, I always keep a box on hand for emergencies or when I need a quick dinner.
However, when I started helping with Thanksgiving dinner, I was put on mashed potato assignment. My mom made sure I knew what I was doing, and I was left to my devices. As with most dishes, the more I make them, the easier it is to make. These mashed potatoes in particular are extra creamy and loaded with butter; butter makes everything better! Here is how I make them!
Tips for preparing Creamy Mashed Potatoes:
- I use Yukon Gold potatoes. They are less starchy than a Russet potato, creating a super creamy mash. But they also hold up well to boiling, making them versatile.
- I don’t know if this qualifies as a hack, but I use a hand mixer to “mash” my potatoes. I’ve never owned a potato masher or ricer, so I used the next best thing. It honestly works like a dream!
- Salt the water like you are cooking pasta. When the potatoes cook, they absorb water and the salt you add. And remember, you want your water salty like the sea.
- I use solid, room temperature butter and warm cream. The room temperature butter will incorporate more evenly into the potatoes without cooling them down. The same goes for the cream.
- My general rule of thumb when cooking mashed potatoes is 2 per person. This is also contingent on the size of the potato, but it’s the rule I like to stick to.
Creamy Mashed Potatoes
- Hand Mixer
- 12 medium Yukon Gold Potatoes
- 12 tbsp butter room temperature
- ¼ cup heavy cream slightly warmed
- salt to taste
- Bring a 6-quart pot of water to a gentle boil. Season the water generously with salt. While the water is heating up, peel and chop the potatoes roughly into 1-inch cubes.
- Once the water is at a gently boil, add the potatoes to the pot and reduce the heat to a simmer. Boil the potatoes until they are fork tender, roughly 10 – 15 minutes. Once cooked, drain the potatoes and return to the pot.
- Add the butter to the potatoes. Using a hand-mixer on low speed, begin slowly mixing the potatoes. Gently increase the speed to help incorporate the butter. Add ½ of the cream and mix, increasing the speed as the ingredients are combined. If the potatoes are too thick, add the additional cream and mix to combine. Serve immediately.