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    Classic Creamy Mashed Potatoes

    clock-icon30 minutes
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    Pixicook editorial team

    A simple and delicious recipe for creamy mashed potatoes made with Yukon Gold or russet potatoes, half-and-half, butter, and seasoning.

    Ingredients for Classic Creamy Mashed Potatoes

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Russet Potatoes, peeled and sliced ¼ inch thick

    0 lb

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    Milk

    tablespoons

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    Unsalted Butter, cut into ¼-inch slices

    tablespoons

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    Table Salt

    teaspoons

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    Water

    quarts

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    Salt

    to taste

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    Pepper

    to taste

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    How to Make Classic Creamy Mashed Potatoes

    1. Boil Potatoes

    Start by bringing a quart of water to a boil in a medium saucepan over high heat. Once the water is boiling, carefully add your sliced potatoes, ensuring they are fully submerged. If needed, add a bit more water to cover them completely.

    2. Cook Potatoes

    Return the water to a boil, then reduce the heat to a very gentle simmer. Cover the saucepan and let the potatoes cook until they are tender, which should take about 12 minutes. You can test their tenderness by piercing them with a paring knife; the knife should meet no resistance.

    3. Drain and Mash Potatoes

    After the potatoes have cooked, drain them thoroughly and return them to the saucepan. This step helps remove any excess water, ensuring your mashed potatoes are creamy and not watery. Next, mash the potatoes using a potato masher, ricer, or food mill to your desired consistency.

    4. Mix Ingredients

    Once mashed, stir in ½ cup of half-and-half, the butter, and 1 teaspoon of table salt. Mix until the ingredients are well combined and the potatoes are smooth.

    5. Adjust Consistency and Seasoning

    Finally, adjust the consistency and seasoning to your liking. If the potatoes are too thick, you can add more half-and-half, a tablespoon at a time, until you reach the desired consistency. Taste and add more salt and pepper if needed.

    6. Serve

    Serve your creamy mashed potatoes immediately for the best texture and flavor. Enjoy!

    Variations

    Garlic Mashed Potatoes

    Roast whole garlic cloves until they're caramelized and soft, then mash them into your potatoes. Alternatively, you can simmer the garlic cloves in the cream or milk you plan to use.

    Roasted Garlic

    Roast a head of garlic by slicing off the top, drizzling with olive oil, wrapping in foil, and baking until soft. Squeeze the soft cloves into your mashed potatoes for a sweet, caramelized garlic flavor that's less intense than raw garlic.

    Loaded Mashed Potatoes

    Top your mashed potatoes with crispy bacon bits, shredded cheese, sour cream, and chopped green onions for a hearty and indulgent dish.

    Cheesy Mashed Potatoes

    Stir in grated cheeses like sharp cheddar, Gruyère, or Parmesan for a rich, cheesy twist. The heat from the potatoes will melt the cheese, creating a gooey and delicious texture.

    Cheese Please

    Stir in grated cheese such as aged cheddar, Gruyère, or Parmesan for a richer, umami-packed dish. Cream cheese or mascarpone can also be used for extra creaminess.

    Pitfalls and tips

    Potato selection

    For creamy mashed potatoes, opt for starchy potatoes like Russets or Yukon Golds, as they are ideal for a fluffy and light texture with a naturally buttery flavor.

    Mashing technique

    Use a potato masher, ricer, or food mill to avoid activating the starches too much and creating a gummy consistency.

    Salt the water

    Potatoes absorb a lot of flavors, so salting the water is the first opportunity to season them.

    Consistency of the dairy

    Warm your cream or milk with butter before adding it to the potatoes, as cold liquids can affect absorption and result in less creamy mashed potatoes.

    Season properly

    Adjust the seasoning with salt and freshly ground black pepper to taste, ensuring a full flavor profile.


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