Creamy Mashed Potatoes

Creamy and Rich Any meal would benefit from the addition of mashed potatoes as a side dish. These potatoes are rich, creamy, and fluffy because they are loaded with sour cream, butter, heavy cream, and milk!Creamy Mashed Potatoes

You’ll adore my Mashed Sweet Potato Recipe if you enjoy mashed potatoes! Try my Cauliflower Mashed Potatoes for a low-carb option.Creamy Mashed Potatoes

Creamy Mashed Potatoes

Creamy Mashed Potatoes

This holiday season, are you looking to prepare the BEST mashed potatoes? Then you don’t need to search any farther! These simple mashed potatoes are rich, fluffy, and incredibly creamy! The best comfort food around!Creamy Mashed Potatoes

They are rich, buttery, and creamy, and they go well with almost anything as a side dish! This dish is ideal for Thanksgiving because it yields enough potatoes to feed 8–12 people.Creamy Mashed Potatoes

To keep the potatoes really creamy, these simple mashed potatoes are filled with butter, cream, milk, and sour cream. This is my go-to mashed potato recipe, but to add some variety, I’ve included some entertaining modifications below! In other words, loaded mashed potatoes!Creamy Mashed Potatoes

What makes the BEST mashed potatoes?

• Potatoes: Because of their high starch level, russet potatoes produce a lighter, fluffier potato, which is why I prefer using them. Red potatoes or Yukon gold, however, could also be utilized. Another option is to combine russet potatoes and Yukon Gold!
• Bay leaf (optional): To give the potatoes flavor while they cook, I add a bay leaf to the boiling water with the potatoes.
• Heavy cream: gives potatoes a luscious, creamy texture.
• Butter:enhances the dish’s richness and gives the potatoes a ton of flavor! In this recipe, salted or unsalted butter can be used.
• Milk: In this recipe, 2% is used. If buttermilk is available, you can use it in place of buttermilk while making buttermilk mashed potatoes.
• Sour cream: gives the potatoes a little acidity.

How To Make Homemade Mashed Potatoes

• Peel and cut potatoes: into big pieces. Fill a large pot with cold water, add the potatoes and bay leaf, and season with salt.
• Boil potatoes: The potatoes should be fork-tender after 15 to 20 minutes of boiling water. After draining, return the potatoes to the pot. Throw away the bay leaf.Creamy Mashed Potatoes

• Add the softened butter: Before adding the remaining ingredients, mash the potatoes until they are lump-free and smooth. (To learn why butter is added first, see my advise below.)Creamy Mashed Potatoes
• Add in the sour cream and heavy cream: After that, keep mashing until the potatoes are fluffy and smooth.
• Stir in milk: Pour in the milk, whisk, and then pour in the rest. Since the potatoes always thicken as they sit, I like to add a bit more liquid (milk and cream) than is necessary.Creamy Mashed Potatoes
• Serve: Serve right away after adding salt and pepper to taste.Creamy Mashed Potatoes

Tips for making the BEST Mashed Potatoes

• Cut potatoes evenly: prior to cooking them. Compared to simply boiling entire potatoes, this helps them cook more quickly and reliably.
• Drain all of your liquid: Before putting the potatoes back in the saucepan, make sure they are completely drained. I give them a few good shakes to ensure that all of the water has drained after letting them sit in the colander for at least a minute.
• Add butter before liquids: Add your fat (room temperature butter) first for incredibly velvety mashed potatoes. This produces the greatest mashed potatoes by allowing the fat to coat the starch.
• Don’t add all of your milk at once: The potatoes require time to absorb the liquid, and if all the milk is added at once, the potatoes may become stiff or sticky.
• Don’t over mix: Just like with baked goods over mixing your potatoes can lead to a gummy consistency.
• Salt your potatoes twice:Both while the potatoes are boiling and after adding the remaining ingredients, I salt the water. Tasting as you go is always beneficial.

Variations

• Cheesy Mashed Potatoes: Add as much of your preferred cheese as you like, up to 1/2 cup. I prefer to use either parmesan or sharp cheddar!
• Loaded Mashed Potatoes: Add the green onion, shredded cheddar cheese, and crispy bacon and stir!
• Ranch Potatoes: Use one packet of powdered ranch from Hidden Valley. Additionally, you might use 1/4 cup of fresh parsley, dill, and chives.
• Cream Cheese Mashed Potatoes: Instead of using sour cream, use softened cream cheese. Both of them add a creamy, tangy flavor to the mashed potatoes!
• Herb Mashed Potatoes: I like to add a lot of fresh herbs to my potatoes. Fresh thyme, rosemary, parsley, and chives are my favorites! This pairs well with a turkey for Thanksgiving!
• Garlic Mashed Potatoes:For the finest mashed potatoes ever, roast an entire head of garlic and add it to the potatoes!
• Vegan Mashed Potatoes:Simply use olive oil or vegan butter in place of the butter to make these potatoes dairy-free. Use oat or almond milk in its stead!

Creamy Mashed Potatoes

Creamy and Rich Any meal would benefit from the addition of mashed potatoes as a side dish. These potatoes are rich, creamy, and fluffy because they are loaded with sour cream, butter, heavy cream, and milk!

Ingredients

• 5 lbs russet potatoes, , cut into large cubes
• 1 bay leaf
• 1 1/2 sticks unsalted butter, , room temperature
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup milk
• salt and pepper to taste

Instructions

• Cut potatoes into big bits after peeling. Fill a big pot with cold water, add the potatoes, and add the bay leaf. Bring to a boil and season with salt. Cook until the potatoes are fork-tender, 15 to 20 minutes. After draining, return the potatoes to the pot. Throw away the bay leaf.
• Mash the potatoes until they are lump-free and smooth, then add the softened butter.
• Continue mashing the potatoes until they are smooth and fluffy after adding the heavy cream and sour cream. Pour in the milk and mix, adding more if necessary.
• Continue mashing the potatoes until they are smooth and fluffy after adding the heavy cream and sour cream. Pour in the milk and mix, adding more if necessary.
• Serve right away after adding salt and pepper to taste.