Ultra Creamy Mashed Potatoes

Name: Ultra Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Ingredients:; 2.5 pounds of Yukon Gold potatoes (, peeled and diced into 1-inch cubes); 2 cups of chicken broth (such as Swanson®); 0.5 cup of half and half; 2 tablespoons of butter; Salt and ground black pepper (, to taste)

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Ultra Creamy Mashed Potatoes

Who doesn’t love a bowl of velvety, smooth mashed potatoes? They’re the ultimate comfort food that can elevate any meal. Whether you’re serving them with roast chicken, steak, or a vegetarian main course, these ultra creamy mashed potatoes will steal the show. In this article, we’ll explore the secrets to making the best mashed potatoes ever.

The Secret Ingredient

Have you ever wondered what sets a good mashed potato apart from a great one? The secret lies in the choice of potatoes. While any potato can be used, the best results are achieved with starchy potatoes like Russet or Yukon Gold. These varieties have a high starch content that gives the mashed potatoes a fluffy and creamy texture.

Peel or No Peel?

Now, let’s settle the great debate – should you peel the potatoes or leave the skins on? It really comes down to personal preference. If you prefer a smoother texture, peeling the potatoes is the way to go. However, keeping the skins on adds a rustic touch and extra nutrients to your mashed potatoes. Just make sure to give them a good scrub before cooking.

The Perfect Boil

Boiling the potatoes is the first step towards achieving creamy mashed potatoes. Start by cutting the potatoes into equal-sized chunks to ensure even cooking. Place them in a large pot and cover with cold water. Add a generous amount of salt to the water – this is your chance to season the potatoes from within. Bring the water to a boil and cook until the potatoes are fork-tender.

The Creamy Factor

Now, let’s talk about the key to achieving that ultra creamy texture. It’s all about the fat. While traditional mashed potatoes call for butter and cream, you can take it up a notch by using a combination of butter and sour cream. The tanginess of the sour cream adds a delightful depth of flavor to the mashed potatoes. Don’t forget to warm the butter and sour cream before adding them to the potatoes for a seamless blend.

Whip It Good

Once the potatoes are cooked and drained, it’s time to bring out the big guns – the electric mixer. Using a mixer on low speed, blend the potatoes, butter, and sour cream until they reach the desired consistency. Be careful not to overmix, as this can lead to gummy mashed potatoes. A few lumps here and there give the dish a homemade touch.

Season to Perfection

Now that your mashed potatoes are creamy and dreamy, it’s time to add the final touches. Season them with salt and freshly ground black pepper to taste. For an extra burst of flavor, you can also add minced garlic, chopped herbs, or grated cheese. Get creative and make these mashed potatoes your own.

FAQs

1. Can I use any type of potato for mashed potatoes?

While any potato can be used, starchy potatoes like Russet or Yukon Gold are recommended for the best results.

2. Should I peel the potatoes before making mashed potatoes?

It’s a personal preference. Peeling the potatoes will result in a smoother texture, but leaving the skins on adds a rustic touch and extra nutrients.

3. What is the secret to achieving creamy mashed potatoes?

The secret lies in using a combination of butter and sour cream. The tanginess of the sour cream adds a delightful depth of flavor.

4. How do I prevent my mashed potatoes from becoming gummy?

Avoid overmixing the potatoes. Use an electric mixer on low speed and stop once the desired consistency is reached.

5. Can I add other flavors to my mashed potatoes?

Absolutely! You can add minced garlic, chopped herbs, grated cheese, or any other flavors you desire to customize your mashed potatoes.

6. How do I achieve a fluffy texture in my mashed potatoes?

Cutting the potatoes into equal-sized chunks and cooking them until they are fork-tender will help achieve a fluffy texture.

7. Can I make mashed potatoes ahead of time?

Yes, you can make mashed potatoes ahead of time and reheat them. Just make sure to store them in an airtight container in the refrigerator.

8. How long can I store leftover mashed potatoes?

Leftover mashed potatoes can be stored in the refrigerator for up to 3-4 days. Reheat them in the microwave or on the stovetop.

In conclusion, with the right potatoes, a creamy touch, and a little bit of love, you can create the most irresistible mashed potatoes. So, why settle for average when you can have ultra creamy mashed potatoes that will leave everyone wanting more?

Ultra Creamy Mashed Potatoes

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Prep Time 10

Cook Time 20

Total Time 30

Course Vegetable Dishes

Cuisine American

Servings

Ingredients

Ingredients:
2.5 pounds of Yukon Gold potatoes , peeled and diced into 1-inch cubes
2 cups of chicken broth (such as Swanson®)
0.5 cup of half and half
2 tablespoons of butter
Salt and ground black pepper , to taste

Instructions

In a 3-quart saucepan, combine the potatoes and Swanson® Chicken Broth.
Place the saucepan over high heat and bring the mixture to a boil.
Once boiling, cover the saucepan and continue cooking on high heat for approximately 10 minutes, or until the potatoes are tender.
Drain the potatoes, but be sure to reserve the broth for later use.
Mash the cooked potatoes using a potato masher or fork.
Add the cream, butter, and about 1/2 cup of the reserved broth to the mashed potatoes.
Depending on the desired consistency, you may need to add more of the reserved broth. Adjust according to personal preference.
Season the mashed potatoes with salt and freshly ground black pepper to taste.
Optionally, you can substitute light cream for half and half.
Note that for this recipe, approximately 6 medium-sized Yukon Gold potatoes, weighing a little less than 8 ounces each, are required.
Feel free to use other types of potatoes such as red potatoes, sweet potatoes, or all-purpose potatoes.
Keep in mind that different potato varieties may require more or less of the reserved broth when mashing.
Waxy potatoes like red or sweet potatoes will absorb less liquid during cooking compared to starchy potatoes like russet.
The chosen potato variety will also affect the texture of the mashed potatoes. Gold or russet potatoes result