Author: Susanne at dishwithme.com
The Absolute Best Mashed Potatoes? Yes, the title is a bold statement, but, in my humble opinion, it is a TRUE statement. This recipe turns ordinary potatoes into creamy, dreamy, fluffy dallops of pure comfort and deliciousness. Oh, yeah.
Those of you who know me, whether personally, or through this blog, know that, as far as recipes go, I am all about changing things out and experimenting with what YOU like best. That is not the case with this recipe. Each of the ingredients in this recipe plays a crucial role in the delicious outcome and changing even one ingredient will change that outcome.
Keep in mind, these are NOT loaded potatoes. Those are in a whole different category. These are just good, old fashioned, creamy, delicious mashed potatoes.
HELPFUL HINTS FOR THE ABSOLUTE BEST MASHED POTATOES
DO NOT overcook the potatoes! Trust me, overcooking the potatoes will completely change the texture into something much less desireable than perfectly cooked mashed potatoes. I think many people tend to do this.
When dicing the potatoes, make sure to keep the cubes consistent in size. Keeping the cubes a consistent size helps ensure even cooking in the same amount of time.
I am aware that there is often a significant price difference between Yukon Gold potatoes and some other potatoes, like russets, but, if you’re really wanting creaminess, Golds are the way to go, baby!
GROCERY LIST FOR THE ABSOLUTE BEST MASHED POTATOES
Yukon Gold potatoes
Freshly ground black pepper
Heavy whipping cream
OTHER RECIPES TO ENJOY
These potatoes will pair perfectly with my recipe for CLASSIC BEEF BOURGUIGNON (Beef Burgundy)
BEST EVER OVEN ROASTED BRUSSEL SPROUTS WITH BACON are never a bad idea in this house.
Try THE BEST BANANA PUDDING for dessert!
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**
LINKS TO PRODUCTS USED FOR THIS RECIPE
This is my electric mixer. I’ve had it for YEARS and it is still going strong!
I recently found these rubber tipped beaters to go with my mixer. The rubber on the tips prevents damage to your bowls.
I have recently started experimenting with Hexclad, which I am absolutely loving! In addition to trying out pots and pans, I fairly recently bought salt & pepper grinders. These are the absolute BEST grinders I have ever seen in my entire life. They are sturdy and solid and I cannot imagine they won’t last a lifetime. The mechanical part of the grinder is a Burr grinder, which is a very good grinder used in some coffee grinders. I don’t have a link just yet, but I certainly will soon 🙂
THE ABSOLUTE BEST MASHED POTATOES
- Handheld electric mixer
- Large pot with lid
- Kitchen scale
- 3 pounds YUKON GOLD potatoes washed, peeled and cubed
- 1/2 stick REAL BUTTER
- 5 ounces Evaporated milk I use Carnation in the can
- 2 teaspoons Kosher salt or to taste
- 1/4 teaspoon Freshly ground black pepper or to taste
- 1 teaspoon dried chives or fresh
- 1/2 teaspoon dried parsley
- 1/4 cup Heavy whipping cream this goes in last. Use as much or as little as you need to get the consistency you desire.
- Wash, peel and cube the Yukon Gold potatoes. Try to keep the size of the cubes consistent to help ensure even cooking.
- Add the potato cubes to a large pot and fill with enough water to cover the potatoes, plus 2 or 3 inches. Cover with a lid. Cook on high until the potatoes are fork tender. Approximately 10 to 15 minutes. I start checking them at 10 minutes, DO NOT overcook them!
- Once the potato cubes are cooked, pour them into a collander.
- Immediately after pouring the potatoes into a collander, place a 1/2 stick of butter into the still hot pot. Pour the drained potatoes on top of the butter.
- To the butter and potatoes, add all of the seasonings and the evaporated milk. Using a handheld electric mixer on medium-high, mix the potatoes until light and fluffy, a couple minutes.
- Add the heavy whipping cream and mix on low only long enough to blend well, approximately 30 seconds. If the potoates need to be thinned, simply add more heavy whipping cream, just a little at a time until desired consistency is reached.
- Viola! You have just created the absolute best mashed potatoes! Enjoy, my friends.