Fluffy, easy and Simple Creamy Mashed Potatoes are everything a mashed potato should be plus they melt in your mouth!
Simple Creamy Mashed Potatoes
Sometimes you have recipes that you make over and over and you never actually write the details down since you know them by heart. This is one of them. I’ve been making these mashed potatoes for over thirty years. Each time it’s made slightly different depending on what’s in the fridge, however I always follow the same method to get the creamiest potatoes my family loves!
Important to note these are full fat mashed potatoes. We don’t skimp on ingredients here or use any kind of lightened up version so if you are looking for something lighter you won’t find it here!
This recipe continues on with our series of “simple” recipes easy enough for anyone to make!
What kind of potatoes for mashed potatoes
Choosing the best potatoes for mashing is the key to making a memorable mashed potato dish. A higher starch potato like Yukon Gold or Russet will offering up the best mash. Both varieties will give you a fluffy and flavourful bite every time.
Red potatoes and the waxy variation can offer a gummy, gluey texture when mashing so I wouldn’t recommend them. I lean towards Yukon Gold potatoes as they are more buttery and creamy making them my favourite in this recipe.
Ingredients in this recipe
Butter: Choose salted or unsalted. It really doesn’t matter since in the end you will add adjust your seasonings to taste. I use salted butter straight from the fridge.
Potatoes: Our potato of choice is Yukon gold.
Heavy Cream: I’ve used milk, light cream, heavy cream, buttermilk and anything dairy related. If you don’t have heavy cream, milk will do.
Sour Cream: Go full fat here, don’t skimp by using a lighter version. If you are making this recipe you’ve already committed to going all the way!
Cream Cheese: It just makes everything creamier. This is one ingredient I have always added to my mashed potatoes most likely since it’s always in the refrigerator. Another alternative would be to use a flavoured cream cheese or Boursin.
Seasonings: Sometimes I like white pepper as it doesn’t show the black flecks, but black is also good. Sea salt or kosher are my salt choices.
Ready to make mashed potatoes?! Here’s a few tips and tricks we’ve learned along the way!
- Always salt your water just like you would when cooking pasta.
- Always start your potatoes in cold water and bring to a boil.
- Mashed potatoes are going to have some lumps no matter how much you mash them. Unless you want to take the time to put them through a potato ricer, which we don’t. A few lumps make the dish.
- You can make these creamy mashed potatoes ahead of time and refrigerate. Sometimes I have spread them into a casserole dish, topping with cheese and cooked bacon. Reheat in oven for about 15 minutes at 350F.
Creamy Mashed Potatoes are the quintessential side to a holiday meal and many of us anticipate this dish every Thanksgiving and Christmas served with a side of hot gravy.
Looking for side dish inspiration? Here’s a few to get you in the holiday mood:
- Honey Roasted Carrots
- Roasted and Fresh Carrot with Lentils
- Slow Cooker Stuffing
- Brussels Sprouts with Candied Walnuts
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 10 medium sized yellow potatoes
- 1/2 cup heavy cream
- 1/2 cup butter
- 3 tbsp sour cream
- 3 tbsp cream cheese, softened
- each salt and pepper
- Peel potatoes, rinse and chop into 1 inch pieces
- Place the potatoes into a large pot and cover with cold water. Add some salt to the water and bring to a boil. Cook until fork tender, about 30. Turn burner off.
- Drain the potatoes, and return them to the pot. Place pot back on burger (heat is still off) and shake while the residual heat dries the potatoes slightly for 2 minutes.
- Mash the potatoes with a potato masher and add the heavy cream through cream cheese. Continue mashing and mixing until combined.
- Taste for seasonings and add salt and pepper. At this point I might add a little more butter.
- Scoop into serving dish and serve warm with a few dots of butter on top.