Side Dishes > Mashed & Pureed Vegetables > Potatoes (Mashed & Pureed) > Classic Mashed Potatoes Recipe (Creamy)

Classic Creamy Mashed Potatoes

Indulge in the comforting simplicity of classic creamy mashed potatoes. This recipe focuses on achieving the perfect balance of fluffiness, creaminess, and flavor. Learn the secrets to making restaurant-quality mashed potatoes right in your own kitchen.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
6
Ingredients
  • 2 lbs Russet potatoes
  • 1/2 cup Unsalted butter
  • 1/2 cup Heavy cream
  • 1/4 cup Milk
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Prepare the Potatoes

Begin by washing and peeling the potatoes. Cut them into evenly sized chunks, about 1-2 inches. This ensures they cook at the same rate.

Boil the Potatoes

Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Drain and Dry

Once the potatoes are cooked, drain them thoroughly in a colander. Return the drained potatoes to the pot and place the pot back on the stove over low heat. This will help to dry out any excess moisture. Stir the potatoes occasionally for a minute or two.

Mash the Potatoes

Remove the pot from the heat. Add the butter, heavy cream, milk, salt, and pepper to the potatoes. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.

Adjust Seasoning

Taste the mashed potatoes and adjust the seasoning as needed. Add more salt and pepper to taste. You can also add a pinch of garlic powder or onion powder for extra flavor.

Serve Immediately

Serve the mashed potatoes hot, garnished with a pat of butter or a sprinkle of fresh herbs, if desired. They are a perfect accompaniment to meat, poultry, or fish.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

  • Calories: Approximately 150
  • Protein: 3g
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 2g

Other Considerations for Nutrition

For a lighter version, substitute some of the heavy cream with low-fat milk or vegetable broth. You can also use olive oil instead of butter, though the flavor will change slightly. Consider adding roasted garlic or herbs for added flavor and potential health benefits.

← Creamy Butternut Squash Puree →

FAQ

  • What kind of potatoes are best for mashed potatoes?

    Russet potatoes are a classic choice for mashed potatoes because they are high in starch and low in moisture, which results in a fluffy texture. Yukon Gold potatoes are also a good option, as they have a naturally creamy texture and buttery flavor.
  • How can I prevent my mashed potatoes from becoming gluey?

    Avoid overmixing the potatoes, as this releases too much starch and can make them gluey. Also, make sure to drain the potatoes thoroughly after cooking to remove excess moisture.
  • Can I make mashed potatoes ahead of time?

    Yes, you can make mashed potatoes ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently on the stovetop or in the microwave, adding a little milk or cream to restore their creamy texture.