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This delicious and creamy mashed potato recipe is one that everyone should have in their arsenal! A family favorite, they’re the perfect side dish for any meal thanks to their amazing flavor and fluffy, rich texture.
Looking for more mealtime inspiration? Check out these yummy ideas: meatloaf, grilled chicken, and homemade chicken nuggets. This homemade Mississippi roast is everything. Our creamy mashed potatoes also go great with other sides like honey butter creamy corn skillet or broccoli cauliflower salad.
Confession time: I am obsessed with mashed potatoes. They are easily one of my all time favorite foods and they are without a doubt my biggest weakness when it comes to side dishes!
In my household, we don’t have to wait around for Thanksgiving to have the delicious, buttery, creamy side dish that is mashed potatoes. These are a go to for me at any time of the year, for any given family dinner!
Mashed potatoes pair well with just about any dish, which is another reason they are a go to. Not all mashed potato recipes were created equal, and this is by far the best, creamy mashed potato recipe I have yet to find!
BEST POTATOES FOR MASHED POTOATOES
Making great mashed potatoes all starts with what kind of potatoes you use. With so many variations of potatoes out there, it can be tough to know which to use. I tend to go for Russet or Idaho. I find that the starchier a potato is, the better mashed potatoes they make. Idaho potatoes are also a great choice.
The next question, is to leave the skin on or not? I tend to take the skins off, my kids aren’t fans of the skin and it definitely changes to overall texture of the mashed potatoes. Every now and then if I choose to use red potatoes, I will leave the skins on!
INGREDIENTS FOR MASHED POTATOES
Mashed potatoes are a simple recipe that don’t require too many ingredients. Of course, there are many variations of mashed potatoes that get a bit crazier. But, for this classic buttery and creamy recipe, you will only need the following ingredients:
- Heavy whipping cream
- Sour cream
- Chicken broth
- Salt and pepper (to taste)
HOW LONG TO BOIL POTATOES FOR MASHED POTATOES
In my opinion, the trick to making the perfect mashed potatoes is to get them to the correct consistency. This means the perfect boil, not too long, not too short.
My trick to doing this is to put the potatoes in a pot of water, so that they are just covered. I bring the water to a boil and then turn it down to low immediately after boiling and let the potatoes cook for 12-14 minutes. I always test them with a fork. They should be tender enough that fork can easily poke through them but still just a bit firm, so that they aren’t mushy.
HOW TO MASH POTATOES
It’s important to make sure you drain the potatoes completely. I tend to let the drained potatoes sit for a few minutes to make sure they are drained and the water has evaporated. If they have too much moisture, the potatoes will be mushy.
The very best way to mash potatoes is the old fashioned way: by hand. Using a hand masher offers the best consistency because it prevents the starches from breaking down and making the texture gummier. I find that it also works ok to use a hand mixer on a low speed.
HOW TO MAKE CREAMY MASHED POTATOES
1. Place your potatoes in a pot and add enough water to cover them completely.
2. Bring the water to a boil and then immediately turn down to low and let the potatoes continue to cook for 12-14 minutes or until a fork can easily poke through them, but that they are still just a bit firm and not so soft they are falling apart.
3. Drain the potatoes very and set them aside to allow the water to evaporate a bit.
4. While you wait, mix together and then microwave your heavy cream and chicken broth for about 15 seconds
5. Next, add the butter, heavy cream and broth mixture, and sour cream to your potatoes.
6. When everything is put together, mash your potatoes by hand, or if you prefer you can use a hand mixer, to combine all of the ingredients until you have a smooth and creamy texture.
7. Add salt and pepper to taste.
That’s it! Such an easy recipe that delivers such great taste. Sometimes, I like to add extra butter or or minced garlic. My kids love to add some extra sour cream and shredded cheddar cheese to the top! No matter what, this creamy mashed potato recipe always turns out amazing!
WHAT TO SERVE WITH MASHED POTATOES
I think the better question is what not to serve with your mashed potatoes. These babies go good with just about everything! I tend to serve them with meat dishes. You know, your classic meat and potatoes! If we are having a steak dinner or pork chops on the grill, these are the perfect compliment!
While I like to stick to just butter on my taters, my husband is a total gravy guy. I like to whip up a quick gravy to serve with my mashed potatoes as well. My kids are into loaded mashed potatoes, so for them I usually set out small sides of bacon bits, shredded cheddar cheese, and sour cream for toppings!
CAN YOU FREEZE MASHED POTATOES?
Mashed potatoes tend to freeze very well. The trick is to make sure you add plenty of butter and heavy whipping cream to them. Once you’ve cooked them like normal, make sure to let the potatoes cool down completely. Then transfer the potatoes to a freezer bag and store them until you are ready to enjoy them!
HOW TO REHEAT MASHED POTATOES
The best way to reheat mashed potatoes is to let them thaw out completely. I move them from the freezer to the fridge about two days before we plan to eat them. If you forget, no worries. You can reheat the potatoes directly from the freezer as well.
The easiest way to reheat them is to put them in the microwave. You can also use the stovetop if you prefer! Either way, make sure to stir occasionally as you reheat.
Mashed potatoes are a classic side dish. They are so delicious and they complete any meal! Everyone will surely enjoy your buttery, creamy mashed potatoes.
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- 1 1/2 pounds peeled potatoes
- 1/3 cup heavy whipping cream
- 1/4 cup butter softened
- 1/3 cup sour cream
- 1/3 cup chicken broth
- salt and pepper to taste
- Place potatoes in a pot and add enough water to cover them completely. Bring to a boil then turn down to low and let potatoes continue to cook for 12-14 minutes or until a fork can easily poke through.
- Drain and set aside.
- Microwave heavy cream and chicken broth for 15 seconds.
- Add butter, heavy cream, broth, and sour cream to potatoes. Use a hand mixer to combine all ingredients until smooth. Be careful to not over mix.
- Salt and pepper to taste.