The Best Creamy Mashed Potatoes Recipes

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CREAMY MASHED POTATOES RECIPE



Creamy Mashed Potatoes Recipe image

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 40m

Number Of Ingredients 5

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk ((use 1 to 1/4 cups) we used whole milk)
16 Tbsp unsalted butter (2 sticks) (at room temperature (not melted))
1 1/2 tsp salt (or to taste (we used sea salt))
1 Tbsp fresh parsley or chives (finely chopped for garnish (optional))

Steps:

  • Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  • Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
  • With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 6 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 468 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

CREAMY MASHED POTATOES II



Creamy Mashed Potatoes II image

Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.

Provided by AMANDA43

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 10

Number Of Ingredients 5

8 large potatoes, peeled and cubed
4 ounces cream cheese
⅓ cup butter
8 ounces sour cream
½ (1 ounce) package dry Ranch-style dressing mix

Steps:

  • Preheat the oven to 350 degrees F ( 175 degrees C).
  • Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
  • Bake for 30 minutes in the preheated oven, until the top is golden brown.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

OH-SO-GOOD CREAMY MASHED POTATOES



Oh-So-Good Creamy Mashed Potatoes image

Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 9

8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
2 teaspoons salt
2-1/2 cups 2% milk
1/2 cup butter, cubed
3 teaspoons garlic salt
1 teaspoon pepper
1/4 cup sour cream
Additional 2% milk, optional
Chopped fresh parsley

Steps:

  • Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

EXTRA CREAMY MASHED POTATOES



Extra Creamy Mashed Potatoes image

I always get big raves about these potatoes when I make them, I never measure anything when I cook, so I'll try to post measurements best I can. Enjoy!

Provided by sugarpaws

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 medium potatoes
1/4 cup butter
1/3 cup sour cream
1/3 cup whipping cream
1 tablespoon parsley flakes
salt and pepper
paprika

Steps:

  • Peel and rinse potatoes, then slice them and add them to a pot of boiling water. Once boiled until very tender, drain. I usually boil for aprox. 15 minutes, give or take a few. Add back to the pot beat with electric mixer adding butter and folding in sour cream. Once thoroughly mixed, add the rest of ingredients and mix again except paparika which I sprinkle just a bit on top for color. They are ready to be served. My husband loves these!

BEST EVER CREAMY MASHED POTATOES



Best ever creamy mashed potatoes image

Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 40m

Number Of Ingredients 3

1 kg floury potatoes (like Maris Piper), cut into chunks
50g Yeo Valley Organic salted butter, plus 1 tbsp
50g whole milk

Steps:

  • Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
  • Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
  • Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

I love potatoes, mashed ones especially. This company-worthy version is a superb accompaniment to the beef roast I serve at our holiday meal. Cream cheese adds richness while garlic delivers distinctive flavor. -Lise Thomson, Cut Bank, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

5 pounds medium potatoes, peeled and cubed
3 garlic cloves, peeled
3 ounces cream cheese, softened
1/2 cup 2% milk
2 tablespoons butter
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped green onions, optional
1/8 teaspoon paprika, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.

Nutrition Facts : Calories 238 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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