Mashed Potatoes Recipe

Name: Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Yield: 6 serving
Ingredients: 4 pounds potatoes; 2 cups milk; 1 1/2 cups cream; 1 teaspoon salt; 1 garlic; 4 tablespoons butter; 2 tablespoons cream cheese; 1 1/2 teaspoons salt and pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
336 kcal
Course
Side Dish, Appetizer
Cuisine
European, French, American

Mashed Potatoes Recipe

Quade Maldonado

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Let's talk about this Mashed Potatoes Recipe. This is my all time favorite and crowd pleaser wow mashed potatoes, and they deserve all the glory! Creamy, silky smooth, rich with a hint of roasted garlic, and super easy to make. A secret ingredient and trick is KEY to this absolutely BEST mashed potatoes recipe, so read along :)

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Ingredients

Servings

4 pounds potatoes Russet and Yukon, peeled and cut into 1 inch chunks
2 cups milk 2%
1 1/2 cups cream 18% or 35%
1 teaspoon salt kosher or sea salt
1 garlic roasted
4 tablespoons butter unsaled
2 tablespoons cream cheese or sour cream
1 1/2 teaspoons salt and pepper more or less to your taste

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Notes

Choose the right type of potatoes with a balance of starch and wax. Our favorite is Russet potatoes, or Yukon gold. You can even have a mix of those two.
Peel the potatoes for a smooth finish.
Cut your potatoes to an equal size so they cook evenly.
Add the correct amount of milk and cream to boil the potatoes. This avoids wasting excess of the liquid when they potatoes are boiled and soft.
Boiling the potatoes in milk and cream infuses them with a rich and creamy taste compared to using water.
Season the cream and milk so the potatoes are salted while cooking.
Make sure to cook on low heat.
Roasting the garlic is a great way to add a subtle sweet taste without overpowering your dish.
Cream cheese add the perfect tang, texture and creamy finish to mashed potatoes.
Using a hand mixer creates a fluffy and airy mashed potatoes recipe.
Our favoirte way to store leftovers is in an airtight container for up to 4 days. Try our popular Mashed Potato Pancakes using leftovers--SO GOOD!!!
To make in advance, simply soak the peeled and cup up potatoes in a bowl of ice cold water for 4 hours. Then boil and proceed with the recipe.
To Reheat the mashed potatoes you can microwave it with a plastic wrap on top. Make sure to make a few dents on the wrap on top to allow steam to evaporate.
We prefer to reheat the mashed potatoes in a small pot with a 2-4 Tablespoons of milk and heat that on low. The amount of milk depends on how much leftover you have.
To cook in a Crock-Pot, proceed with the recipe and milk and then heat on high for 1 hour.
If you're heating in an instant pot, select the warm setting with the extra milk for 45 minutes.
Make this recipe using sweet potatoes--SO GOOD!
Try our quick and delicious Instant Pot Mashed Potatoes .
Add cheddar, gruyere or any cheese to the bowl before mixing.
If you're making this vegan, use a dairy free milk and butter alternative.
Make it zesty and fresh by adding the zest of 1 lemon.
Spice up the potatoes with Italian seasoning, Greek seasoning, Cajun, Taco seasoning and more!
Naturally they're a great side dish, and even greater with steak! Try our Ribeye Steak or perfect NY Strip Steak recipes here. They're also perfect served with our Braised Lamb Shanks .