The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever
Who doesn’t love a bowl of creamy mashed potatoes? They are the ultimate comfort food, perfect for any occasion. Whether you’re serving them with a roast dinner or enjoying a simple weeknight meal, mashed potatoes never fail to satisfy.
Why are mashed potatoes so popular?
There’s just something about the smooth, velvety texture of mashed potatoes that makes them irresistible. They are like a warm, fluffy cloud on your plate, melting in your mouth with every bite. The rich, buttery flavor is pure heaven. And let’s not forget about their versatility – you can pair them with almost anything!
What makes mashed potatoes so creamy?
The secret to creamy mashed potatoes lies in the technique. It’s all about achieving the perfect balance between the starch content and the added fats. The starch in the potatoes absorbs the fats, creating that luscious, creamy texture. And of course, a generous amount of butter and cream doesn’t hurt either!
What’s the best potato variety for mashed potatoes?
When it comes to mashed potatoes, not all potatoes are created equal. Some varieties are better suited for mashing than others. Russet potatoes, with their high starch content, are the top choice. They yield a light and fluffy texture that is perfect for mashed potatoes. Yukon Gold potatoes are another excellent option, offering a creamy and buttery flavor.
How to make the creamiest mashed potatoes?
Now that we’ve established the importance of technique and potato variety, let’s dive into the process of making the creamiest mashed potatoes ever.
Step 1: Choose the right potatoes
Start by selecting high-quality potatoes. Look for ones that are firm and free from blemishes. Russet or Yukon Gold potatoes are your best bet.
Step 2: Peel and chop
Peel the potatoes and cut them into evenly sized chunks. This ensures even cooking and mashing.
Step 3: Boil the potatoes
Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they are tender.
Step 4: Drain and dry
Drain the cooked potatoes and return them to the pot. Let them sit for a few minutes to allow any excess moisture to evaporate.
Step 5: Mash away
Using a potato masher or a ricer, mash the potatoes until they reach your desired consistency. Be careful not to overmix, as this can result in gummy potatoes.
Step 6: Add the magic ingredients
Now it’s time to add the magic ingredients – butter and cream. Start with a generous amount of butter and gradually add cream until you achieve the desired creaminess. Season with salt and pepper to taste.
Step 7: Mix it up
Gently mix the butter, cream, and seasonings into the mashed potatoes until well combined. Be careful not to overmix, as this can make the potatoes gluey.
Step 8: Serve and enjoy
Transfer the mashed potatoes to a serving dish and garnish with a pat of butter or a sprinkle of fresh herbs. Serve them piping hot and watch as everyone digs in with delight!
1. Can I make mashed potatoes ahead of time?
Yes, you can make mashed potatoes ahead of time. Simply prepare them as instructed and store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them in the microwave or on the stovetop, adding a little extra butter or cream if needed.
2. Can I use a different type of potato?
While Russet and Yukon Gold potatoes are recommended for the creamiest mashed potatoes, you can certainly experiment with other varieties. Keep in mind that different potatoes may yield slightly different textures and flavors.
3. Can I make mashed potatoes without dairy?
Absolutely! If you’re looking for a dairy-free option, you can substitute butter and cream with olive oil, vegetable broth, or non-dairy milk. The result may be slightly different, but still delicious.
4. How do I fix lumpy mashed potatoes?
If your mashed potatoes turn out lumpy, don’t panic. Simply pass them through a fine-mesh sieve or use a hand blender to smooth out the lumps. Alternatively, you can add a bit more butter or cream and vigorously stir until the lumps are gone.
5. Can I freeze mashed potatoes?
Yes, mashed potatoes can be frozen for future use. Store them in an airtight container or freezer bags, making sure to remove any excess air. When you’re ready to enjoy them, thaw them in the refrigerator overnight and reheat them in the microwave or on the stovetop.
6. How long can mashed potatoes be stored in the refrigerator?
Mashed potatoes can be stored in the refrigerator for up to 4-5 days. Make sure to store them in an airtight container to prevent them from drying out.
7. Can I add garlic or herbs to my mashed potatoes?
Absolutely! Adding garlic or herbs, such as rosemary or thyme, can take your mashed potatoes to the next level. Simply saut√© the garlic or herbs in butter before adding them to the mashed potatoes for an extra burst of flavor.
8. What can I do with leftover mashed potatoes?
Leftover mashed potatoes are incredibly versatile. You can use them to make potato pancakes, shepherd’s pie, or even potato bread. They also make a delicious topping for casseroles or soups.
In conclusion, mashed potatoes are a timeless classic that never fails to please. With the right potato variety, technique, and a little bit of love, you can create the creamiest, butteriest, tastiest mashed potatoes ever. So grab your potatoes and get mashing!
The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever
- 5 pounds of Idaho russet potatoes , peeled and chopped into 1-inch pieces
- Kosher salt
- 6 ounces of cream cheese
- 1 stick (8 tablespoons) of softened butter , plus extra for greasing the dish
- 1 cup of warmed half-and-half
- 1/2 tablespoon of cracked black pepper
- 2 cloves of garlic , zested
- 1/2 stick (4 tablespoons) of melted butter
- 1/4 cup of minced fresh chives
- 2 tablespoons of minced fresh parsley
- To make the mashed potatoes, start by placing the potatoes and 1 tablespoon of salt in a large saucepan. Cover the potatoes with water and bring to a boil. Cook over medium-high heat until the potatoes are soft when pierced with a fork, which should take about 15 minutes. Drain the potatoes and set them aside to dry.
- In a large bowl, combine the cream cheese and butter. Use a hand mixer on medium speed to blend them together for about 2 minutes, until thoroughly combined. Add the still-warm potatoes to the mixture, alternating with the half-and-half. Continue whipping until everything is well blended. Season with salt to taste, and add the pepper and garlic.
- Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. You can either bake it immediately or cover and refrigerate for up to 2 days.
- When you're ready to bake and serve the mashed potatoes, preheat your oven to 350 degrees F.
- To make the topping, pour the melted butter over the potato mixture in the baking dish. Bake in the preheated oven for about 45 minutes, until the dish is bubbly and slightly golden. Garnish with chives and parsley.
- If you need to keep the potatoes warm, you can place them in a 200-degree oven or tent them with foil until you're ready to serve, for up to 2 hours.