These creamy mashed potatoes are ultra-fluffy, velvety and rich. They have so much richness and flavor – a perfect side dish for any meal.
There are so many ways to make mashed potatoes. Some people use only butter, some only milk, and some like to mash them with the skin on or add garlic and spices. You can make them more chunky or creamier if that’s how you like them. Today, I am sharing with you a recipe for the best creamy mashed potatoes. They are so delicious and buttery, they melt in your mouth.
They are great for the holiday table and everybody will be asking for more. If you make them for a holiday like Thanksgiving, you can place them in the slow cooker and keep them warm until they are ready to serve. This recipe is so easy to make, it has only 3 main ingredients. The other ingredients are salt, pepper, and water for boiling.
How to Make Creamy Mashed Potatoes
Tips for making the best mashed potatoes:
There is a fine line between creamy and gluey mashed potatoes. I have tried several different ways to make the best mashed potatoes, and here are my tips for the perfect creamy mashed potatoes.
- Use Yukon Gold potatoes for creamiest mashed potatoes – I found that Yukon gold potatoes were perfect. They are naturally creamier than Russet potatoes and have a slight buttery flavor.
- Cut potatoes in large cubes to reduce the cooking time
- Rinse the potatoes – rinsing the potatoes before boiling them helped to intensify their creamy texture without making them gluey.
- Use lots of butter – I used 3/4 cup of butter (1 1/2 sticks). Soften the butter or add it directly to the hot potatoes, but don’t use melted butter.
- Don’t overmix them – mixing or mashing the potatoes for too long will make them gluey.
- Use a mixer to whip the potatoes – mashing them with potato masher would not result in the same smooth and creamy potatoes.
How Many Mashed Potatoes Do You Need Per Person
You will need between 1/2 lb to 3/4 lb of potatoes per person, especially since most people tend to pile up on the mashed potatoes. When they are fluffy and creamy, they go fast. If you happen to have any mashed potatoes leftovers, you can always make this Easy Skillet Shepherd’s Pie or Potato Patties.
4 people – 3 pounds (6 large potatoes)
6 people – 4.5 pounds (9 large potatoes)
12 people – 9 pounds (18 large potatoes)
If you are wondering How many mashed potatoes you need for 10 people, make about 7.5 lb or 15 potatoes. And adjust the amount accordingly if you are making mashed potatoes for 15, 20 or 30 people.
Mashed Potatoes Are Healthy
While potatoes are not paleo or low-carb, they are healthy because they are a whole food that hasn’t been processed and is rich in nutrients and loaded with vitamins – vitamin B6, vitamin C, potassium and they are a good source of fiber. Potatoes are apparently so good for you, some people are losing weight with the potato diet (eating only potatoes for months). I consider everything healthy that you can plant yourself in your garden and eat right away. Because potatoes are high in carbs, I tend to eat in moderation and not overindulge on potatoes. Even though that can be really hard when they are so good – so creamy and rich.
How To Make Mashed Potatoes Without Milk
If you don’t want to use milk when you are making mashed potatoes, you can substitute it with coconut or almond milk. You can also use heavy cream instead if you don’t have milk on hand.
What To Serve Mashed Potatoes With
You can serve mashed potatoes with most type of meat – poultry, beef, pork, lamb. They go great with fish as well. The options are endless and your creativity is the limit.
I love to serve mashed potatoes with chicken, beef and pork. You can check out my Pork Tenderloin and serve it with mashed potatoes instead. The result is a heavenly and easy dinner!
- 2.5 lbs Yukon Gold potatoes, peeled and chopped in chunks
- 2.5 cups water
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup butter
- 1 cup milk
- fresh parsley, optional
Place chopped potatoes in a medium pot, add water and cook on high heat on the stove. When they start boiling, cook for 5 minutes.
Reduce heat to medium-low and cook for another 20 minutes.
Remove pot from the stove and discard the water. Add butter, milk, salt and black pepper to the potatoes and mix with the mixer on high speed until potatoes are creamy.