Creamy Mashed Potatoes
Creamy Mashed Potatoes are a must have for holiday dinners and special dinner celebrations. These velvety mashed potatoes are the best you will ever make!
Creamy Mashed Potatoes
These are not your ordinary every day mashed potatoes. This recipe is inspired by Tyler Florence’s Velvety Mashed Potatoes. The method is to cook the potatoes in milk, cream and butter instead of water. The outcome is seriously the best, the creamiest mashed potatoes that you’ve ever tried.
Just take me to the recipe! Scroll on down to the very bottom of the post and you will find the exact ingredients with measurements and full instructions. Otherwise, read on for step by step photos and my best tips for the best mashed potatoes ever.
Serve Creamy Mashed Potatoes for Thanksgiving with an Easy Smoked Turkey, Chicken and Dressing and delicious Green Bean Casserole. They are also amazing served alongside your Christmas or Easter Peach and Ginger Glazed Ham.
How to Make Creamy Mashed Potatoes:
- Scrub 3 pounds of Yukon gold potatoes and cut into chunks.
- Add butter, milk and cream or half and half, along with fresh herbs and seasonings to a large pan or dutch oven and place over medium- high heat. When butter is melted add potatoes.
- Cook potatoes at a low boil until tender, about 30 minutes.
- The next step is very important! Don’t drain the potatoes over the sink like you would if you were cooking the potatoes in water.
- Place a colander over a large bowl and drain potatoes, reserving cream mixture. Remove fresh herb stems and discard.
- Pour potatoes back into the pan and add in cream mixture about 1/2 cup at a time and beat with electric mixer until desired consistency. I used 1 1/2 cups and reserved the rest in the refrigerator. Add additional fresh ground pepper and salt if needed.
- Keep potatoes warm until ready to serve. You may drizzle an additional tablespoon or two of melted butter over potatoes before serving if desired.
Can you make mashed potatoes in advance?
You can make the mashed potatoes in advance and refrigerate. When reheating, stir additional reserved cream mixture into potatoes, 1/4 cup at a time until desired consistency. Mashed potatoes can be made 1 day in advance of your meal. Keep covered with plastic wrap in refrigerator.
What are the best potatoes for mashed potatoes?
Russet potatoes or Yukon gold make the creamiest mashed potatoes. Red potatoes are better for potato salads and roasted potatoes. I prefer Yukon gold or yellow potatoes for these creamy mashed potatoes.
These Creamy Mashed Potatoes are decadent, they are for meals where you are celebrating a holiday or special occasion. If we start cooking our every day mashed potatoes in cream, I’m going to need a new exercise program. For the holidays though, we aren’t counting calories!
My sister in law came across this method of cooking potatoes a few years back and she makes them for every holiday dinner. I have to be honest that I’m not the biggest fan of mashed potatoes but this recipe changed my mind. If you are looking for the ultimate creamy mashed potatoes, this is the recipe for you.
More Potato Recipes to Try:
- Potato Gratin is one of my favorites for holiday dinners. Thin sliced potatoes layered in a cheesy sauce that gets all brown and bubbly on top. These potatoes are always a crowd favorite.
- Garlic Mashed Potatoes are made with a homemade garlic butter and are so flavorful and delicious. Great for meals that you aren’t serving gravy.
- Twice Baked Potato Casserole is a great side dish for every day dinners or for the holidays. Easy to make ahead and always a crowd favorite.
- Brown Butter Mashed Potatoes are another holiday favorite. By browning the butter, you get this rich depth of flavor that is so irresistible. If you haven’t tried this yet, add it to your list.
- Air Fryer Roasted Potatoes are simple for busy weeknights and delicious enough to serve alongside a holiday dinner. Made with herbs, garlic and olive oil for a little healthier dish than my favorite fries.
Add these Creamy Mashed Potatoes to your holiday menu and impress your guests. Mashed potatoes are a must have for any holiday dinner and this is sure to be your new go- to recipe.
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Creamy Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold Potatoes
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 cup butter
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 5 sprigs of fresh thyme
- 1 sprig of fresh rosemary
Instructions
- Wash 3 pounds of Yukon gold potatoes and cut into chunks.
- Place a dutch oven or large pan over medium-high heat. Melt butter with milk and cream, fresh herbs and seasonings.
- Add in potatoes, making sure potatoes are covered with liquid.
- Cook potatoes at a low boil until fork tender, about 30 minutes.
- Do NOT drain the potatoes over the sink like you would if you were cooking the potatoes in water.
- Place a colander over a large bowl and drain potatoes, reserving cream mixture.
- Pour potatoes back into the pan, discarding herb stems. Using 1/2 cup measure, add cream mixture to potatoes and beat with electric mixer until desired consistency. I used 1 1/2 cups and reserved the rest in the refrigerator.
- Add additional fresh ground pepper and salt if needed.
- Keep potatoes warm until ready to serve. You may drizzle an additional tablespoon or two of melted butter over potatoes before serving if desired.
Nutrition
Creamy Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold Potatoes
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 cup butter
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 5 sprigs of fresh thyme
- 1 sprig of fresh rosemary
Instructions
- Wash 3 pounds of Yukon gold potatoes and cut into chunks.
- Place a dutch oven or large pan over medium-high heat. Melt butter with milk and cream, fresh herbs and seasonings.
- Add in potatoes, making sure potatoes are covered with liquid.
- Cook potatoes at a low boil until fork tender, about 30 minutes.
- Do NOT drain the potatoes over the sink like you would if you were cooking the potatoes in water.
- Place a colander over a large bowl and drain potatoes, reserving cream mixture.
- Pour potatoes back into the pan, discarding herb stems. Using 1/2 cup measure, add cream mixture to potatoes and beat with electric mixer until desired consistency. I used 1 1/2 cups and reserved the rest in the refrigerator.
- Add additional fresh ground pepper and salt if needed.
- Keep potatoes warm until ready to serve. You may drizzle an additional tablespoon or two of melted butter over potatoes before serving if desired.
Nutrition
Will the potatoes become pasty with too much beating?
Try not to over beat them to avoid them being pasty or gummy.
~ Milisa