These Perfect Mashed Potatoes are creamy, velvety smooth, and downright dreamy! They are made using your classic russet potato, cream, butter, milk, salt, and pepper. Potatoes are a Thanksgiving holiday table classic, a perfect side for any meal and every holiday.
Mashed potatoes are versatile and can be cooked in many different ways. I’ve seen and tasted a lot, but nothing like my Perfect Mashed Potatoes! these mashed potatoes are a thanksgiving superstar around here. My in-laws always request these when we make thanksgiving dinner at their house.
With all the food put out on the holidays, I do find that a classic mashed potato dish really goes best on your thanksgiving plate! That is with a giant scoop of Stuffing and Nutted Wild Rice Pilaf of course!
I have updated this recipe BECAUSE it has got even BETTER!! Have you heard of a Potato Rice Press ??? Passing hot potatoes through your ricer, then mixing them with a hand mixer, gives you the most velvety smooth mashed potatoes.
Ingredients:
I like russet potatoes because they are the perfect starchy goodness with low water content. After trying different kinds of potatoes, I like the classic russet the best it’s always failproof. They are high in starch, easy to work with, affordable, and make for Perfect Mashed Potatoes.
Add-ins are great depending on the meal you making however, sometimes they can really overpower your plate, so for a holiday side dish, I like to keep this recipe classic and perfect! If you’re looking for a flavored mashed potato dish, try Roasted Garlic Mashed Potatoes.
They make incredible leftovers and are easy to pair with various dinners! Potatoes don’t have much flavor, so salt and pepper are very important! Here’s what you will need:
- russet potatoes
- butter
- heavy cream
- milk ( whole or 2%)
- salt and pepper
How to make Perfect Mashed Potatoes:
- Cook your potatoes. Add your peeled and chopped potato wedges to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes.
- Add salt to the water and cook the potatoes until fork-tender.
- Drain your potatoes if you do not want any water. Watery Mashed potatoes are NO GOOD! Once you drain your potatoes, let them sit in the collider for a few minutes to let the excess water drain out.
- In the same pot, turn the heat to low and add your butter, heavy cream, and milk. Once the butter is melted, rice press ( Potato Rice Press ) your hot potatoes back into the pot. It’s important to do these while potatoes are hot they mash easier, which means smooth and creamy potatoes.
- Once the potatoes are riced, grab your hand mixer and whip them till they are just combined.
- Season with a generous amount of salt and pepper to taste.
- Garnish with butter and chives (optional).
Can I make this vegan?
YES!!! Just a few easy tweaks. First, use vegan butter, and second use Nut Pods’ original almond + coconut creamer in place of cream and milk! You can find nut pods at Sprouts, Whole Foods, or Mothers it is next to the nonrefrigerated dairy-free milk.
Love a good side dish also, try Easy Stuffing Recipe, Nutted Wild Rice Pilaf, Roasted Brussels Sprouts with Sausage, or Hatch Green Chile Macaroni and Cheese.
Perfect Mashed Potatoes
These Perfect Mashed Potatoes are creamy, velvety smooth, and downright dreamy! They are made using classic russet potato, cream, butter, milk, salt, and pepper. Potatoes are a holiday table classic, a perfect side for any meal and every holiday. Â Â
Ingredients
- 3 lbs russet potatoes, peeled and cut into large wedges
- 4 tbsp butter + more for topping
- 1 & 1/2 cups heavy cream
- 1/4 cup milk ( I used 2%)
- salt and pepper to taste
Instructions
- Cook your potatoes. Add your peeled and chopped potatoes to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes.
- Add salt to the water and cook the potatoes until fork-tender.
Drain your potatoes if you do not want any water in your Perfect Mashed Potatoes. Once you drain your potatoes, let them sit in the collider for a few minutes to let the excess water drain out. - In the same pot, turn the heat to low and add your butter, heavy cream, and milk. Once the butter is melted, Rice Press your potatoes back into the pot. It's important to do these while potatoes are hot they mash easier, which means smooth and creamy potatoes.
- Once potatoes are riced, grab your hand mixer and whip them until they are combined for about 1 minute. Season generously with salt and pepper to taste. Garnish with butter and chives (optional). Serve hot, enjoy.
Notes
If you're serving these for a large crowd at thanksgiving or Christmas I like to double the recipe.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 118mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 6g
For the step-by-step version of this recipe, check out the How to Make Perfect Mashed Potatoes Story.
