Love your mashed potatoes to be ultra creamy? Here’s how to make them at home.
First, a note -- if you want truly creamy potatoes, peel the potatoes. However, you‘ll notice the skins are still in mine. Even when I make these creamy, whipped mashed potatoes, I like the skins in there. They add a nice texture and flavor. Plus, the skins are rumored to hold all the nutritional value in gold ol’potatoes.
So, now, how do you make those creamy mashed potatoes?
1. Start with good potatoes. Red potatoes and Yukon gold potatoes are both good choices. Cut them into 1 inch cubes and boil them until tender – about 20-30 minutes.
2. Transfer the cooked potatoes to the bowl of a stand mixer. Attach the wire whisk and whip until broken down.
3. Add a pat of butter and a little cream (heavy cream will yield the creamiest potatoes, but light cream or half and half work too … in a pinch, use milk) and beat to incorporate. Add more cream, as needed to achieve desired consistency.
4. Season with salt and pepper and then serve immediately.
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.