Creamy Mashed Potatoes
This creamy mashed potatoes recipe is the only one you’ll need! They are perfect for holiday dinners or a normal weeknight, your crowd is sure to love them too!
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What makes these Mashed Potatoes so great?
Well for starters, it is only made with 5 ingredients!
01. Versatility
This dish is versatile. It can be a comforting weeknight dinner, a side at a fancy dinner holiday party, or even a light lunch. Its customizable texture, from smooth and creamy to chunky and rustic, and allows you to tailor the dish to your preference. Plus, the flavor can be easily adjusted with additional ingredients like roasted garlic, cheese, or fresh herbs, making it adaptable to a wide range of taste profiles.
02. Ease
One of the greatest strengths of this recipe is its straightforward, no-fuss approach. With only a few ingredients and steps, it’s accessible to cooks of all levels. The use of common kitchen tools, like a pot for boiling and a simple potato masher, means you don’t need any specialized equipment to achieve perfect results every time.
03. Budget-Friendly
This is the perfect pantry dish! Not only does it only use 5 ingredients, but the foundation of this dish is built on ingredients that are not only affordable but also readily available in most grocery stores. Potatoes, heavy cream, butter, and chicken bouillon are staples that many households already have on hand, making this recipe a cost-effective option for everyday meals. A bag of potatoes is under $3, meaning I can feed a crowd without breaking the bank!
Everything you need:
- Potatoes: The star of our dish, these starchy spuds are whipped into a creamy, fluffy delight.
- Heavy cream: Adds a rich, velvety texture to our mashed potatoes, making them irresistibly smooth.
- Butter: Brings a luxurious richness and depth of flavor, melding perfectly with the potatoes.
- Chicken bouillon paste: This is our secret weapon, adding a savory depth and umami kick that elevates the dish from good to great.
- Seasoning (salt + white pepper): The dynamic duo that fine-tunes the flavors, with salt enhancing the natural taste of the potatoes and white pepper adding a subtle, warm spice. Also, I find them to look more visually appealing sans black pepper specs.
Instructions:
Start by washing your potatoes well, followed by peeling. I prefer Yukon and/or Russett potatoes as these give me the creamiest result.
Next, chop your potatoes in large, even chunks. They will take a little longer to cook thru, but in my opinion they hold up better and produce a better end texture.
Add your chopped potatoes a bowl and cover with cold water. This prevents the oxidation process, which causes the peeled potatoes to change color. Set aside.
Then, add your preferred chicken bouillion paste to the water for added flavor. I rotate any of these brands.
Drain your potatoes, then add them to a pot covered in water. Bring to a boil. Reduce heat to medium until potatoes are fork-tender. Once fork tender, drain and allow potatoes to sit over heat so the moisture can evaporate.
In the pot over medium heat, add heavy cream and melt 1/2 stick of butter. Season with salt and white pepper. Bring to a simmer. Then using a potato masher, mash until you reach your preferred texture. Adjust seasoning to taste, if needed.
Add to a serving dish, and top with melted butter, chives, or even cheese. Enjoy!
Recipe Tips
Enhance with Aromatics: Before adding your potatoes to the boiling water, consider infusing the water with additional aromatics along with the chicken bouillon paste. A clove of garlic, a sprig of rosemary, or a bay leaf can add subtle yet complex flavors to the potatoes as they cook. Simply remove these aromatics before mashing for a background note that complements the richness of the potatoes, cream, and butter beautifully.
Use a Ricer for Ultimate Smoothness: For the smoothest, most velvety mashed potatoes, use a potato ricer. After boiling and drying your potatoes, press them through the ricer into your bowl before adding the warm cream and melted butter. This method ensures even the smallest lumps are eliminated, resulting in a refined texture that’s perfect for special occasions or when you’re looking to impress.
Experiment with the Fat Ratio: While the recipe calls for heavy cream and butter, playing with the ratios or types of fats can tailor the dish to your personal preference. For a richer, more indulgent version, consider substituting a portion of the heavy cream with full-fat sour cream or crème fraîche. This not only adds depth to the flavor but also introduces a subtle tang that balances the dish’s richness. Just remember to adjust the seasoning accordingly to highlight these nuanced flavors.
More Side Dish Recipes:
Creamy Mashed Potatoes
Ingredients
- 3 Russet Potatoes, XL
- 1 tbsp Chicken bouillon or veggie alternative
- 2 oz Butter plus more for topping
- 1 cup Heavy cream warmed
- Salt and white pepper to taste
Instructions
Potato Prep
- Start by washing your potatoes well, followed by peeling. I prefer Yukon and/or Russett potatoes as these give me the creamiest result.
- Next, chop your potatoes in large, even chunks. They will take a little longer to cook thru, but in my opinion they hold up better and produce a better end texture.
- Add your chopped potatoes a bowl and cover with cold water. This prevents the oxidation process, which causes the peeled potatoes to change color. Set aside.
Cooking the Potatoes
- Then, add 1 tbsp of your preferred chicken bouillion paste to the water for added flavor. *for vegetarians, use veggie bouillon or chicken-less bouillon paste.
- Drain your potatoes, then add them to a pot covered in water. Bring to a boil.
- Reduce heat to medium until potatoes are fork-tender.
- Once fork tender, drain and allow potatoes to sit over heat so the moisture can evaporate.
- In the pot over medium heat, add warm heavy cream and melt 1/2 stick of butter.
- Season with salt and white pepper.
- Then using a potato masher, mash until you reach your preferred texture. Adjust seasoning to taste, if needed.
- Add to a serving dish, and top with melted butter, chives, or even cheese. Enjoy!
