Creamy Mashed Potatoes
Thanksgiving is coming up soon! I'm so excited about that because it's by far my favourite holiday. The combination of family, football, and of course, food makes it pretty hard to top. When we talk Thanksgiving, obviously we're talking turkey. But, one of the other main staples of the day is the mashed potatoes. It's a perfect side dish to mound your chicken, turkey, and biscuits on. This is my version of creamy mashed potatoes.
REASONS YOU SHOULD TRY THIS RECIPE:
- the perfect side dish for the holidays or any time
- creamy and fluffy mashed potatoes
- full of flavor
How to Make Creamy Mashed Potatoes:
- There are so many different ways to make mashed potatoes. It's incredibly versatile. It's also very easy to make and the perfect complement to your main dishes. However, despite being easy to make, it's also pretty easy to mess up if you're not careful. The last thing we want is blandly undercooked, overcooked, or over-mashed gummy mashed potatoes.
- Peel the potatoes and wash them well. Cut the potatoes in half horizontally. Place the potatoes in a pot with cold water just to cover.
- Over medium-high heat, boil for 25-30 minutes, or until a knife goes through the potato with little to no resistance. Drain the pot of water and keep the potatoes in the pot. Turn the heat back on to the lowest heat setting. Add the remaining ingredients all at once and mash with a masher or large fork. Mash until everything is just combined. Don't over mash or you'll have gummy mashed potatoes.
- Place in a separate bowl that is slightly warmed up and garnish as you wish. I like garnishing my potatoes with a bit of olive oil, butter, and minced chives. Serve immediately!
SOME MORE GREAT SIDE DISHES:
Creamy Mashed Potatoes
Creamy Mashed Potatoes
Ingredients
- 8 Yukon Gold baby potatoes
- cold water to cover
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 6 tablespoons unsalted butter
- 1 garlic clove minced
- 1 tablespoon heavy cream room temp
- 1 tablespoon sour cream room temp
- 1 tablespoon cream cheese room temp
- chives butter, and olive oil for garnish (optional)
Instructions
- Peel the potatoes and wash them well. Cut the potatoes in half horizontally. Place the potatoes in a pot with cold water just to cover.
- Over medium-high heat, boil for 25-30 minutes, or until a knife goes through the potato with little to no resistance. Drain the pot of the water and keep the potatoes in the pot. Turn the heat back on to the lowest heat setting. Add the remaining ingredients all at once and mash with a masher or large fork. Mash until everything is just combined. Don't over mash or you'll have gummy mashed potatoes.
- Place in a separate bowl that is slightly warmed up and garnish as you wish. I like garnishing my potatoes with a bit of olive oil, butter, and minced chives. Serve immediately!
Video
Notes
Storage:
Store covered in the fridge for about a week.
Reheating:
Place the potatoes warming those potatoes in a double boiler. Cook, stirring occasionally, adding whole milk as necessary to adjust the consistency until heated through, 15 to 25 minutes. This is the best way to ensure a creamy potato without any dryness.
You can also microwave by placing your leftover potatoes in a glass or other microwave-safe bowl, cover and cook on high for 1 minute. Stir potatoes, and repeat, stirring every minute until they are heated through (the repeated stirring is what ensures even reheating). If the potatoes feel thick, stir in a touch of extra milk or butter.
