Mashed potatoes are one of my favorite Thanksgiving side dishes, which is why I serve them all year round. They are great served alongside a whole roasted chicken or try them with my Quick Chicken Piccata. The lemony sauce from the chicken is perfect with the creamy mashed potatoes.
I’m sure you’ve heard this before, but sometimes the simplest dishes can be the trickiest to get right. I can’t tell you how many times I’ve had mashed potatoes that were flavorless, gummy, and a sticky mess. So I’m here to offer you my full-proof method to make the creamiest, delicious mashed potatoes.
What do I need to make these Mashed Potatoes?
There are only a few ingredients so it’s important to use high quality. First, let’s start by talking potatoes. In this recipe, I use half Russet and half Yukon Gold. I love the combination of both kinds of potatoes. Russet for its starchy goodness and Yukons for their butteriness. This is just my suggestion to use half and half, but feel free to use one or the other because they will still taste amazing! Also, if you want a more rustic mashed potato leave the skin on.
Next, you’re going to want to use whole milk or low-fat milk. Don’t use non-fat milk, it tends to be too watery and you won’t achieve the creaminess that is expected. Butter is also important so only the real stuff here, no substitutions or margarine for that matter. The last ingredient I’m going to talk about is cream cheese. This is optional and not super necessary to use, but I have found that with only a 1/4 of a cup it helps give a richness and creaminess that makes these mashed potatoes, next level. So could you leave the cream cheese out? Yep! Should you? I wouldn’t! But it’s your kitchen so it’s up to you!
How to make these mashed potatoes:
Many people know the basics of how to make mashed potatoes. Peel, cut, boil, mash, add milk and butter. Sounds simple, but each step is crucial and not to be overlooked!
First, it’s important to cut the potatoes into even-sized smallish chunks. This helps the potatoes cook evenly and on the quick side for about 10-15 minutes. After the potatoes are fork-tender you’re going to want to drain them by using a colander, trying to get as much water out as possible. After you return the potatoes back to the pot you’re going to need to dry them out a bit. Over low heat, gently shake the pot to try to cook off any extra water.
Now it’s time to mash! Do not use a hand mixer, this can create gummy sticky potatoes if not done correctly. I prefer to use a hand masher and do it myself. Mash until desired consistency. I like them smooth with a few lumps.
Once your potatoes are perfectly mashed it’s time to flavor them up. I like to warm up the milk and butter together first before adding it to my potatoes. Otherwise, if you add cold ingredients to hot potatoes, it will just cool them off prematurely. Lastly, I add about 1/4 cup of softened cream cheese to the potato mixture and stir until combined. I find these mashed potatoes to be creamy, rich and so delicious! Not just for the holidays!
Pro-tips!
The kitchen can be very hectic on Thanksgiving. I try to prep as many dishes as I can ahead of time. I have found that you can cut and soak uncooked potatoes for up to 4 hours in cold water before cooking. So I like to peel and cut the potatoes early in the day and just have them ready to boil. The cold water helps prevent them from turning brown. So you may need to add an ice cube or two to keep the water cold for that long. When ready, boil the potatoes and proceed with the recipe.
Another tip I want to share is, that you can prepare the mashed potatoes early in the day. After you have completed the recipe, cover the potatoes with 1/2 inch of milk, put the lid back on the pot, and set them aside. At about 5-10 minutes before you are ready to eat, warm the potatoes over medium heat, stirring the extra milk until combined and warmed through. Add a couple of extra teaspoons of butter and serve warm.
FAQ’s
Can I make these ahead of time and keep them in the fridge?
Yes! If you are like me and prep as many dishes ahead of time as you can you may choose to make the mashed potatoes a couple of days in advance. If you make this dish ahead of time, let potatoes cool first then keep in the refrigerator for up to 3 days in an airtight container or bowl covered with plastic wrap.
How do I Reheat the mashed potatoes?
There are 2 ways to reheat the mashed potatoes.
- On the day of, take the mashed potatoes out of the refrigerator and let them come to room temperature, about 30 minutes. Then use either a crock-pot or the microwave to reheat. If using a Crock-Pot, add finished mashed potatoes to the crock-pot and heat on high for 30 minutes to 1 hour. Stir periodically to avoid sticking. If the potatoes seem dry feel free to stir in a little milk and butter.
2. If using the microwave, cover the bowl with plastic wrap and poke a few holes on the top. Heat until hot stirring every 2 minutes. If potatoes seem dry stir in a little milk and butter. Serve hot.
Easy Mashed Potatoes
This mashed potato recipe calls for a combination of Russet potatoes and Yukon gold. The potatoes are flavored with butter, milk, and a little bit of cream cheese. Seasoned with salt & pepper this classic side dish will have you asking for seconds!
Ingredients
- 5 pounds potatoes peeled and rinsed- 1/2 Russet potatoes and 1/2 Yukon Gold (SEE NOTE BELOW)
- 2 large garlic cloves
- 1 cup of milk (whole milk or low fat- I would not use nonfat milk here it is just a bit too watery)
- 6 tablespoons butter
- *OPTIONAL 4 oz cream cheese, softened to room temperature
- 3 tsp salt
- 1 tsp black pepper
Instructions
1. Cut potatoes into even-sized chunks.
2. Add potatoes, 1 tsp salt, and 2 whole cloves of garlic to a large stockpot.
3. Add cold water to the pot, making sure the water is at least 1 inch above the potatoes.
4. Over high heat bring water to a boil, then reduce the heat to medium (making sure to still maintain the boil) cook about 10-15 minutes until potatoes just fork tender.
5. While potatoes are cooking prepare milk and butter mixture. Heat butter, milk and salt, and pepper in a small pot until butter is just melted and milk is warm to the touch. You can also use a microwave-safe bowl and heat in the microwave.
6. Drain water and return pot and potatoes back to the stovetop. Turn on heat to low and gently shake pot for about 1 minute to help cook off some liquid. Then remove the pot from heat to a cutting board.
7. Mash potatoes using a masher to desired consistency.
8. Pour 1/2 of the butter mixture into the potatoes and gently stir. Then once all the liquid is soaked up add the remaining butter/milk mixture.
9. If adding cream cheese now is the time! Gently fold in cream cheese until just combined- try to avoid over mixing.
10. Taste and season
11. Serve warm
Notes
- Potatoes-I love the combination of both kinds of potatoes. Russet for its starchy goodness and Yukons for their butteriness. You can use half Russet and half Yukon or all of one kind it’s up to you. Also, if you want more rustic mashed potatoes leave the skin on.
- Milk- Be sure to use whole milk or low-fat milk. Non-fat milk is too watery.
- Adding cream cheese is optional, however highly recommended! Be sure to use the block kind, full fat. Not whipped or in the container.
PRO-TIPS:
- You can cut and soak uncooked potatoes for up to 4 hours in cold water before cooking. Cold water helps prevent them from turning brown. So you may need to add an ice cube or two to keep the water cold for that long. When ready, boil the potatoes and follow the recipe.
- If you are not ready to eat right away after you have finished making these mashed potatoes, I have found that if you cover the potatoes with 1/2 inch of milk (do not stir) and put the lid back on the pot, and set aside. Then when you are just about ready to eat warm until the potatoes are heated through, stirring the extra milk until combined.
- You can make this dish ahead of time and keep it in the refrigerator for up to 3 days in an airtight container or bowl covered with plastic wrap. Reheat using a crock-pot or microwave:
Crock-Pot: heat on high for 30min-1 hour. Stir periodically to avoid sticking.
Microwave: Cover with plastic wrap and poke a few holes on the top. Heat until hot stirring every 2 minutes.
