This easy mashed potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way! These Mashed Potatoes have a secret, they’re boiled in milk!
Mashed potatoes will always have a place at my holiday table! It’s always a favorite and disappears so quickly! I’ve made a lot of mashed potatoes recipes over the years; Cheesy Vegan Mashed Potatoes and Crock Pot Mashed Potatoes with Garlic Butter are both great, but boy, this recipe is so EASY!
How to Make This Easy Mashed Potatoes Recipe
Combine cream, water, potatoes, 1-tablespoon kosher salt and 1-teaspoon black pepper in a large saucepan, set over medium heat.
Bring just to a boil, reduce heat to low and simmer 15-25 minutes or until potatoes are fork-tender.
Drain potatoes in a colander set over a medium, heatproof bowl (reserve the potato milk/water).
Return the potatoes to the pan and set the heat to medium-low. Stir gently until the excess moisture evaporates from the potatoes, about 1 minute.
Add the butter, 1½ teaspoons kosher salt and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy (or fluffy) adding some of the reserved potato milk-water, when/if necessary. (NOTE: If not serving the potatoes immediately, save about 1-cup of the milk-water to add before serving. Be sure to add the milk-water in ¼-cup increments to ensure the potatoes stay fluffy. No one likes watery mashed potatoes.)
Transfer potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butter) and garnish with parsley or cheese, if desired.
Enjoy!
Can you make this easy mashed potato recipe ahead of time?
Mashed potatoes are a great side dish to serve at holidays because you are able to make them ahead of time. Once you;ve mashed them set them to one side and cover with foil. Before serving gently reheat them on the stovetop, and add about 1-cup of the milk-water (slowly) and stir to combine.
The best creamy mashed potato recipe!
The secret to beautifully creamy mash is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavorsome potatoes that are beautifully smooth.
What are the best potatoes for mash?
I swear by Yukon golds for mashed potato, they turn out fluffy, smooth and full of flavor. You want to use a high starch potato, so russets will also work well. Avoid waxy potatoes, like red or white varieties, they require a lot of mashing and can become gloopy.
Top Tips to Make This Recipe
- The potatoes should be boiled until fork tender. Don’t under or overcook them.
- You can cook these potatoes ahead of time and keep them covered with foil.
- Garnish the easy mashed potatoes with your favorite toppings; fresh herbs, parmesan or simply black pepper.
Be sure to check out these other holiday side dishes!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 318kcal
This easy mashed potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way!
- 2 cups cream or whole milk
- 3 cups water
- 3 pounds Yukon Gold Potatoes peeled and cubed
- 2 tablespoons kosher salt divided
- 1½ teaspoon ground black pepper divided
- ½ cup 1 stick unsalted butter, cut into 6-8 pieces
Garnishes, if desired:
- Chopped fresh parsley
- Shredded or grated cheese
- Extra butter
Combine cream, water, potatoes, 1-tablespoon kosher salt and 1-teaspoon black pepper in a large saucepan, set over medium heat.
Bring just to a boil, reduce heat to low and simmer 15-25 minutes or until potatoes are fork-tender.
Drain potatoes in a colander set over a medium, heatproof bowl (reserve the potato milk/water).
Return the potatoes to the pan and set the heat to medium-low. Stir gently until the excess moisture evaporates from the potatoes, about 1 minute.
Add the butter, 1½ teaspoons kosher salt and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy (or fluffadding some of the reserved potato milk-water, when/if necessary. (NOTE: If not serving the potatoes immediately, save about 1-cup of the milk-water to add before serving. Be sure to add the milk-water in ¼-cup increments to ensure the potatoes stay fluffy. No one likes watery mashed potatoes.)
Transfer potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butteand garnish with parsley or cheese, if desired.
Enjoy!
Calories: 318kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 2392mg | Potassium: 1051mg | Fiber: 6g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 7mg
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
