Creamy Mashed Potatoes Recipe (VIDEO) (2024)

FAQs

Is it better to use milk or heavy cream in mashed potatoes? ›

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds. Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key!

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

I've experimented with many mashed potatoes recipes and many ingredients, and have come to this conclusion: if you want to make the creamiest and smoothest mashed potatoes, make your mashed potatoes with heavy cream. I've tried milk, half and half, and other ingredients, but they just don't work as well.

For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

What to do if you put too much water in mashed potatoes? ›

Both heavy cream and sour cream can help thicken your mashed potatoes while making them rich. They not only add flavor, but they also add significant fat, which helps make mashed potatoes silky and satisfying.

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Add Heft with Dairy

Heavy cream can make instant mashed potatoes taste indulgent. Half and half or even regular milk (whole is better than skim, but 2% will do) adds extra creaminess. To give your mashed potatoes a light tanginess, go with buttermilk or sour cream.

Throwing in a cold stick of butter and a splash of milk straight from the refrigerator will immediately cool down some of the spuds, which will prevent a creamy, smooth mash. If you take the time to slowly heat milk or heavy cream and butter in a small saucepan on the stove, you'll have much better results.