Creamy Mashed Potatoes

These creamy mashed potatoes are a great side dish for just about anything.  Easy to make and great plain or with gravy.  These potatoes are buttery and delicious as is but can be embellished with your choice of add ins.  I recently made them as a side dish for my Dill Pickle Meatloaf.  What a great combination!  Mashed potatoes are a meal staple for every day or any occasion.   They are the best side dish ever and everyone needs a great basic recipe for them.

Ingredients needed to make Creamy Mashed Potatoes:

• 6 medium Russet potatoes, or 2 lbs (Yukon gold are also a good choice)
• 1/2 cup whole or 2% milk, warmed up (if you want a richer flavor you can also use heavy cream or half and half)
• 3 tbsp unsalted butter, chopped up (Add more melted butter to top of potatoes before serving.  I used about 6 tbsp total.)
• 1/4 tsp salt or Lawry’s seasoning salt (add more to taste as needed)
• 1/8 tsp fresh cracked pepper (also to taste)
• 1 tsp dried parsley

Tips for making the best mashed potatoes:

• The best potatoes for making mashed potatoes are Russet potatoes because they are starchy and make light and fluffy mashed potatoes.  Yukon gold potatoes can also be used but have a slightly different texture than russet.  They are smooth and more buttery in texture.  Try to avoid waxy potatoes like red potatoes, fingerlings or baby potatoes.
• Start potatoes in pot of cold water and heat up to boiling.  Don’t add cold potatoes to boiling water.
• Be sure not to overcook the potatoes.  Test the potatoes with a fork for doneness.  The fork should easily pierce the potato and potatoes should be very tender but not falling apart.
• Drain the potatoes well in a colander.  Place them back in the cooking pot and shake them a little to release the moisture.  Let the water totally evaporate from the pan.
• When mashing potatoes use a potato ricer or masher for best results.  You can use a hand mixer if you are careful not to overmix the potatoes.  This will cause them to be gluey.  Don’t use a blender to mash them.
• If potatoes are too thick you can add a little more milk a teaspoon at a time until they are the right consistency.  If they are too thin you can add a little cornstarch to thicken them up.
• If you like large helpings of potatoes plan on using 1/2 lb per person.  If you are like me and don’t eat really large helpings or seconds you could use 1/4 lb per person.

How to make Creamy Mashed Potatoes:

• Peel and rinse your potatoes in cold water.  Take the eyes and knots out of the potato with the end of the potato peeler or a the end of a spoon.
• Place the potatoes in a large dutch oven pot and cover them with cold, salted water.  Bring the potatoes to a boil and cook them until they pierce easily with a fork.  I cooked mine for about 20 minutes.  Lower the heat if needed so the pot doesn’t boil over.  Do not overcook the potatoes.

• Drain the potatoes in a colander and then return them to the pot.  Let them sit for for a minute or two so the water is evaporated from them.  You can give them a little shake to help remove the water from the potatoes.

• Mash the potatoes up with a potato masher or potato ricer.  Add the milk gradually until they are the desired texture.  Stir in salt and pepper and other desired seasonings.  If needed you can add more milk a teaspoon at a time if they are too thick.  If you decide to use a hand mixer be careful not to overmix them.  Start out slowly with the whisk attachment and only mix until they are creamy.  Using a mixer can make the potatoes gluey.  Don’t use a blender!

• Add the chopped chunks of butter and let it melt into your potatoes.  Add any optional add ons and fold into your potatoes (green onions, bacon bits, cheese, etc.)

• Transfer potatoes to a serving bowl, drizzle with more butter and sprinkle dried parsley over the top.

Notes:

• If you need to keep the potatoes warm until ready to serve, place them in oven proof container, cover with tinfoil and place them into a warm oven.  You can also place them in a slow cooker on the warm setting to keep them warm.
• Optional additions to mashed potatoes:  Fold in a little cream cheese, crushed garlic, chopped bacon bits, grated cheese, or chopped chives or green onions.
• Mashed potatoes can be kept for up to 4 days in the refrigerator in a covered container.  They are best reheated in the microwave.  Mash them up a little to cut down on heating time.  Add milk and butter as needed.
• The mashed potatoes may be frozen in a freezer safe container for 4 weeks.  Unthaw them in the refrigerator and microwave to heat.  You may need to add a little milk and butter when reheating the potatoes.

Other yummy side dishes to try:

Best Potato Salad

Smashed Brussels Sprouts

Greek Salad Skewers

Citrus Fennel Arugula Salad

Caprese Salad

Creamy Mashed Potatoes

LeAnn

These creamy mashed potatoes are a great side dish for just about anything. Easy to make and great plain or with gravy. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 19 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 222 kcal

Equipment

• 1 large pot or dutch oven
• 1 potato masher or ricer
• Colander

Ingredients

  

• 6 medium Russet potatoes, or 2 lbs (Yukon gold are also a good choice)
• 1/2 cup whole or 2% milk, warmed up in microwave (if you want a richer flavor you can also use heavy cream or half and half)
• 3 tbsp unsalted butter, chopped up to mix into potatoes (more melted butter to drizzle over the top as needed or desired) I used about 6 tbsp butter total.
• 1/4 tsp salt or Lawry's seasoning salt (add more to taste as needed)
• 1/8 tsp fresh cracked pepper (to taste)
• 1 tsp dried parsley (or finely chopped fresh parsley)

Instructions

 

• Peel and rinse your potatoes in cold water.  Take the eyes and knots out of the potato with the end of the potato peeler or the end of a spoon.
• Place the potatoes in a large dutch oven pot and cover them with cold, salted water.  Bring the potatoes to a boil and cook them until they pierce easily with a fork.  I cooked mine for about 20 minutes.  Lower the heat if needed so the pot doesn't boil over.  Do not overcook the potatoes.
• Drain the potatoes in a colander and then return them to the pot.  Let them sit for a minute or two so the water is evaporated from them.  You can give them a little shake to help remove the water from the potatoes.
• Mash the potatoes up with a potato masher or potato ricer.  Add the milk gradually until they are the desired texture.  Stir in salt and pepper and other desired seasonings.  If needed you can add more milk a teaspoon at a time if they are too thick.  If you decide to use a hand mixer be careful not to overmix them.  Start out slowly with the whisk attachment and only mix until they are creamy.  Using a mixer can make the potatoes gluey.  Don't use a blender!
• Add the chopped chunks of butter and let it melt into your potatoes.  Carefully fold the butter in being careful not to overmix. Add any optional add ons and fold carefully into your potatoes (green onions, bacon bits, cheese, etc.)
• Transfer potatoes to a serving bowl, drizzle with more butter and sprinkle dried parsley over the top.
• Notes: *If you need to keep the potatoes warm until ready to serve, place in an oven proof container, cover them with tinfoil and place them into a warm oven.  You can also place them in a slow cooker on the warm setting to keep them warm. *Optional additions to mashed potatoes:  Fold in a little cream cheese, crushed garlic, chopped bacon bits, grated cheese, or chopped chives or green onions. *Mashed potatoes can be kept for up to 4 days in the refrigerator in a covered container.  They are best reheated in the microwave.  Mash them up a little to cut down on heating time.  Add milk and butter as needed. *The mashed potatoes may be frozen in a freezer safe container for 4 weeks.  Unthaw them in the refrigerator and microwave to heat.  You may need to add a little milk and butter when reheating the potatoes.

Keyword Creamy mashed potatoes, mashed potatoes, best mashed potatoes, side dishes