With Thanksgiving and Christmas around the corner, the need for a delicious mashed potato recipe is a must. Creamy and flavorful, these creamy mashed potatoes will be the talk of your holiday dinner.
There are so many variations of the perfect mashed potato. So you like them lumpy or smooth? Do you like them with garlic or plain? Skins off or skins on? So many ways to make the classic side dish recipe, where is one to begin? These creamy mashed potatoes are just that, creamy.
The other day on my Facebook page, I asked my followers to choose between potatoes that are creamy or with lumps. I was surprised to see that it was pretty evenly split. At our home, however, it is no lumps at ALL in our potatoes. So, adjust this recipe accordingly if you like lumpy potatoes. The creaminess I am talking about has to do with the flavor and richness of the potatoes.
In my opinion, the best type of potato to use for mashed potatoes are the Yukon Gold variety. It has a creamy texture and has an almost buttery flavor. If you can't find that, you can certainly use a red potato or Russert.
The process is simple and classic. Peel (if desired, though the best potatoes for leaving the skins on is the red potato), slice into half then quarters and place in a large pot of water. Then turn the heat on to high.
After the potatoes start to boil, turn the heat down to medium/medium high heat so they won't boil over but maintains a low boil.
How to tell if the potatoes are done
That's the question of the ages. Again, I am speaking as if the potatoes are to be made smooth. After about 25 minutes, use a fork to see if you can pierce the potato. The perfect doneness for the potato is when the fork slides into the potato easily, like a baked potato when you are eating it.
What makes the potatoes creamy?
It really is a simple answer. My whole life, I have used whatever milk I have on hand. 2%, 1%, etc... the potatoes tasted great. The trick, however, is to use heavy whipping cream in the potatoes.
The result of using heavy whipping cream is a rich, creamy potato that my family exclaimed was the best and I needed to do it every time.
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Creamy Mashed Potatoes
- 8 medium potatoes peeled and cut into halves, then quartered
- 4 tablespoon butter
- ¾ cup heavy whipping cream
- 1 tablespoon parsley flakes optional
- salt and pepper optional
- Place peeled and cut potatoes in a large pot with water to fill ¾ full
- Boil potatoes on high heat, then turn down after water starts to boil. Reduce heat to medium/medium high so it is a low boil
- After 25 minutes, test to see if potatoes are soft by using a fork to check for doneness. Fork should be able to slide into potato easily
- Drain water from potatoes and return potatoes to the pot
- Add butter and whipping cream to the potatoes
- Using a hand mixer, mix potatoes well until smooth
- Add parsley flakes if desired and season with salt and pepper, to your own personal taste