Easy Creamy Mashed Potatoes – Easy recipe for velvety mashed potatoes flavored with butter, sour cream, garlic, and parmesan cheese. It’s ideal for any time of year! Side dishes are the most appreciated and eaten meals on a dinner table. These Mashed Potatoes, to be exact. The key to this mash, however, is SOUR CREAM, not an excess of butter!
Half butter, a generous quantity of sour cream, and HOT MILK combine to produce the finest Creamy Mashed Potatoes! This dish is out of this world! It’s perfect for Thanksgiving and Christmas. This recipe has only four simple ingredients (one of which is salt), yet there are numerous keys to its success. Homemade mashed potatoes were never so simple to prepare and utterly delicious! They were easy, buttery, properly seasoned, and difficult to resist eating straight out of the pot! Serve with anything you like.
Creamy Mashed Potatoes:
This is the mashed potato that can be found covered in sauces and gravies in hundreds of recipes on my website. It’s appeared with roasts and a plethora of chicken dishes. It’s tucked on the side of platters alongside massive steaks oozing with garlic butter, and it’s buried behind a mountain of meatballs drowning in exquisite sauces. You’ve seen hints of it in recipe videos ranging from large holiday centerpieces like Roast Turkey to fast midweek dinners like slow cooked comfort foods like last week’s Fall Apart Beef Stroganoff Stew. I cook it frequently, eat it frequently, and it appears at everything from midweek dinners to holiday celebrations!
- Potatoes russets
- Cream Cheese
- Sour Cream
How To Make Easy Creamy Mashed Potatoes?
- To guarantee that your potatoes cook uniformly and at the same time, cut them into the same size pieces.
- Boil the potatoes in salted water until they are about fork-tender. Try not to overcook them since they can become sticky or gluey if overdone.
- Garlic should be sautéed in butter until aromatic.
- Drain the potatoes and combine them with the heated milk, sautéed garlic, remaining butter, and sour cream.
- Using a potato masher, mash the potatoes until smooth, adding a little additional milk if necessary. To get a smoother consistency, use electric hand mixer beaters. Beat just enough to smooth them out, taking careful not to overbeat or they may get gluey.
Tips And Tricks:
- Russet potatoes must be cooked in their full state (do not chop). My Mom taught me this great trick: russets are starchy potatoes that might break apart or become water-filled when cooked, so they take a few minutes longer to cook but are well worth it!
- BUTTAH!! Don’t be afraid to use a lot of butter. I’ve tried it with less and it still works, but the recipe is excellent at the amount specified.
- The butter must be softened rather than melted. The flavor of the butter changes when it is melted, and it nicely integrates into the potatoes, leaving them smooth, silky.
- HOT milk is the simplest to integrate into the potatoes and keeps them warm.
- Using a mixer (either an electric hand mixer or a stand mixer) whips up the potatoes without the effort of mashing them by hand and yields the smoothest results.
- Salting the potatoes towards the end prevents them from breaking apart throughout the cooking process.
Once you’ve mastered this recipe (which is EASY), experiment with different taste combinations. There’s so much you can do to jazz up a traditional mashed potato dish!
- Cheesy mashed potatoes – add your favorite cheese or cream cheese to make it more cheesy!
- Add a couple tablespoons of Tony’s Creole spice to the mashed potatoes for a spicy twist.
- Mash potatoes with minced garlic – add additional minced garlic.
- Buttermilk mashed potatoes are made by substituting buttermilk for heavy cream.
The possibilities for making these your favorite mashed potatoes are endless!
About The Potatoes:
Floury and all-purpose potatoes work best for a fluffy but creamy mash without the need for potato ricers and other equipment (this is, after all, the everyday mash you’ll be making all the time!).
- Australia — the dirt-brushed potatoes available “everywhere” (named Sebago) are excellent all-rounders for mashed potatoes.
- Russet in the United States
- Maris Piper, United Kingdom
Best Potatoes For Mashed Potatoes:
Everyone has an opinion on which potatoes are ideal for homemade mashed potatoes. I prefer Yukon gold potatoes, but some prefer the starchier Russets. Try a combination for the best of both worlds, or go all out with red potatoes. This dish may also be made with sweet potatoes. However, avoid using baby potatoes. All of this is to imply that different people have different ideas about which potato is the greatest (ahem, Yukon gold!)
Other Flavors That Can Be Added To Mashed Potatoes:
- Cream cheese or sour cream — gives a sharpness to the mash that I don’t like, but feel free to add a dollop if you want!
- Garlic – chop one or two cloves and sauté in melted butter before adding to the mashed potatoes.
- Finely cut or slice green onions
- I always top with a sprinkle of minced parsley or chives and drizzle with more melted butter.
How To Make Mashed Potatoes In Advance:
These mashed potatoes may be made up to a day ahead of time. Cook according to package directions, then cool fully before transferring to an airtight container and storing in the refrigerator. Transfer to a Dutch oven or saucepan when ready to serve, along with 1-2 tablespoons of butter and milk. Cook, covered, over medium-low heat, stirring periodically.
Do I Need To Peel The Potatoes?
You can peel or leave the peel on the potatoes. During the holidays, I prefer no peels in my mashed potatoes, but if I’m cooking them for a weeknight meal, I leave them on. It’s all up to you, and the recipe is the same either way!
How Do I Make Smooth Mashed Potatoes?
Use a potato ricer to make lump-free mashed potatoes. Instead of using a potato masher, which may result in lumpier mashed potatoes, use a fork to achieve the creamiest, smoothest end product.
Can I Make Mashed Potatoes In a Stand Mixer?
Yes. In the bowl of your stand mixer, combine the cooked potatoes, butter, cream cheese, sour cream, butter, and salt. Use the paddle attachment on medium speed until you get the desired consistency. You may also whisk the mashed potatoes to make them very smooth and creamy.
How To Keep Mashed Potatoes Warm Immediately After Making Them?
- Place the mashed potatoes in a slow cooker and simmer on warm for 4-6 hours with 1-2 tablespoons additional butter and milk.
- What if you don’t have a slow cooker? Cover the mashed potatoes with foil and bake at 200°F for up to an hour.
What Do You Serve With Mashed Potatoes?
Everything, in fact. Anything!
Mash is designed to be covered in sauces and eaten with your favorite steak, roast fowl, or a great standing rib roast with crazy crackling.
It also enjoys having a Salisbury Steak nestled on it before being drowned in Mushroom Gravy, or a tumble of succulent Swedish Meatballs soaking in creamy gravy.
MORE DELICIOIUS RECIPES HERE:
- 2 lbs of potatoes (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
- 1 teaspoon sea salt
- 1/2 cup hot milk (or more)
- 1/3 cup softened unsalted butter
- 6-8 cloves freshly chopped fresh garlic
- 1/4 cup sour cream
- Optional: 1/4 cup fresh shredded parmesan cheese
- Season with salt and pepper to taste.
- 1 tablespoon fresh chopped parsley (optional) for garnish
Peel the potatoes and cut them into halves lengthwise. Remove any blemishes, lumps, or knots.
In a large (6-quart) saucepan, cover potatoes with cold, salted water by an inch. Bring to a boil, then lower to a medium-low heat and leave to simmer until fork soft (about 15-20 minutes).
When the potatoes are nearly done (fork-tender), melt 1 tablespoon of the butter in a small saucepan over medium-high heat. 1 minute later, the garlic should be aromatic. Remove from the oven and set aside to keep warm.
Drain the potatoes and combine them with the remaining butter, sautéed garlic, hot milk, and sour cream.
Using a potato masher, mash the potatoes until smooth, adding a little additional milk if necessary. (OPTIONAL: Beat with a sturdy wooden spoon OR electric beaters until smooth.) If you overbeat them, they will get gluey.)
Combine the parmesan cheese and the olive oil in a mixing bowl. Season to taste with salt and pepper.
To keep mashed potatoes warm until serving, cover them and place them in a warm oven, or move them to a slow cooker on low heat until ready to serve.
Make use of your favorite potatoes. Yukon gold is my favorite, but you may also use Russet or a mix. This recipe also works with red or sweet potatoes.
Handheld beater or kitchen stand mixer - use with caution since pounding potato activates starch, causing it to become gluey (horrible!). Beating will result in a smoother mash with a more dense creaminess. Will never be completely smooth since the potato will first convert to glue.
Ultra smooth mash - the only way to make mash completely smooth is to pass it through a sieve, as restaurants do. It requires specialized equipment and is a pain in the ass!
Ultra Creamy Paris Mash - It has a ridiculous amount of butter in it, but it's wonderful!