How To Make The Creamiest Mashed Potatoes

How To Make The Creamiest Mashed Potatoes

mashed potatoes are a must especially when it comes to the holidays it’s basically the side dish that keeps on giving am i right surprisingly there are quite a few mistakes when it comes to mastering the art of mashed potatoes we went through about 20 pounds of potatoes to bring you the ultimate creamy super smooth mashed potatoes they’re seriously so good you’re gonna want to lick the plate there’s two types of potatoes starchy and waxy for mashed potatoes you want to start your potato a potato with higher starch and low moisture will yield a fluffier inside we’re using Yukon Gold potatoes they’re actually somewhere in between a starchy and a waxy potato they’re harder to over mash and have a foolproof creamy texture we’re gonna peel the potatoes before boiling some people like to leave the skin on their mashed potatoes which creates a little bit more texture but four really creamy silky smooth mashed potatoes with a uniform texture it’s gonna work a lot better with the skin off quick tip to keep your potatoes from discoloring and oxidizing as they set out place them in a bowl of cold water while you work after you’ve filled your potatoes cut them into 1-inch cubes this way they’re gonna cook more quickly and evenly add your potatoes to a pot of cold water and add a very generous pinch of salt this is gonna help build the layers of flavor as the potatoes cook which means you’ll need less salt down the line now we’re going to bring the potatoes to a soft boil over high heat once you’ve reached a soft boil reduce the heat to low and simmer for about 12 minutes you’ll know your potatoes are ready for mashing when they’re fork tender go ahead and remove the pot from the heat and drain the potatoes through a colander at this point you’re actually gonna place the potatoes back in the pot over medium-high heat and stir them around for two to three minutes that’s just gonna release any excess moisture at the end of this the potatoes should be super dry when it comes to mashed potatoes most people use a potato masher or even a fork some people use a potato ricer for a more uniform texture which were also really big fans of if you don’t have any of those tools and want to get a similar result you can use a fine mesh sieve place the boiled potatoes in the sieve and use a spatula to gently push them down I’m not gonna lie this definitely takes more muscle and is more time consuming but the potatoes are gonna be so silky smooth and beautiful it’s really worth the effort whatever you do do not use a food processor or a hand mixer this is gonna overwork the potatoes creating a gummy leg paste and let’s be real no one wants that now it wouldn’t be mashed potatoes without adding some butter you want to use unsalted butter because it allows you to control the amount of salt in your mashed potatoes we made so many variations of mashed potatoes and taste tested all of them we tried cold butter milk melted butter sour cream cream cheese heavy cream and after all that we decided to stick with melted butter and heavy cream well some people do like sour cream and cream cheese we found that the flavor really stood out and took away from that uniform consistency and texture that we were looking for quick tip you always want to add your butter before adding any cream or milk this is gonna ensure that the texture of the potato remains firm before being softened by all that cream if you add your butter and your cream all at once it’s gonna create this really soupy texture whereas if you go gradually it’ll be nice and smooth and creamy so remember how we talked about building flavors this is another time where you’re gonna season it would solve add your heavy cream to a small saucepan over medium-high heat this is also the moment when you can enhance the flavor of your mashed potatoes we’re gonna add some rosemary sprigs and garlic but you can get creative with other herbs and ingredients as well bring the heavy cream mixture to a simmer once simmering for a few minutes and that cream is getting really infused with flavor you’re gonna strain out the garlic and the rosemary through a sieve and then add just the cream to the potatoes little by little until they’re fully incorporated remember if you add all the heavy cream at once it’s just going to become a soupy mess as you fold the heavy cream into the mashed potatoes you’re gonna see this really smooth texture start to come together I mean it’s so beautiful it’s that easy your potatoes are finally ready to serve so because it’s tasty we’re gonna top it with more butter we’re also gonna add some freshly ground black pepper chives you can really experiment with your toppings but this is a pretty classic preparation or if it’s that special time of year pass the gravy baby I mean come on what’s not to love and there you have it the creamiest mashed potatoes you’ve ever laid eyes on or in our case our taste buds it’s like luscious they’re really they’re luscious mashed potatoes they’re luscious that’s only what it is grab them boy like I have we I mean we ate so many of them so many


  1. I use butter and creme cheese i like it like that it’s really creamy and it tastes much better in my opinion

  2. My family has always used a hand mixer when making larger quantities for holidays and they always turn out fine🤷🏼‍♀️

  3. Wow! amazing video how to Make The Creamiest Mashed Potatoes, you can try also this link perfect partner for mashed potatoes how to Cook A Ribeye Steak. Thanks and God Bless.

  4. I am sad that some people died never having a taste of that delicacies in this earth. Total incompleteness😣

  5. Looks like a food for fat 🐽 that extra butter add i inch layer of fat on yoir belly by the time you finish ypir meal.

  6. naw.

    1. boil potatoes. don’t care how ya do it.
    2. get a masher. not that swivel-looking metal thing, a real masher. the kind that has the little holes maybe. couldn’t care less, just not the swivel-y ones, they’re no good.
    3. add butter before you mash. i cannot stress this enough. if you’re adding garlic or something, do it now. make sure it’s finely chopped/puréed.
    4. mash your heart away until there are a few lumps, but not none.
    5. milk/heavy cream if you have it, but preferably, a bit of both. a good glump should do it.
    6. now you add salt and pepper and any other mix ins (like herbs or zest or w/e). don’t do this prematurely, since you might over or under salt the potatoes.
    7. congrats they’re delicious. now eat em.

  7. I dont agree with this, anybody who's anybody knows for ultimate creaminess you bake the potatoes then scoop out the insides and add simmered milk and butter, whisk.. Wahlah

  8. I like a slightly chunky, skin on mashed potato. I just boil the shit out of the tates then add butter, milk, sour cream, green onions, and ranch mix. As you mix the ingredients it mashes the tates. Someone said they're more like a country potato. Idgaf. That's how I like mine

  9. Meh. I have been using a hand mixer for my mashed potatoes for 40 yrs and I betcha anything..Mine are better than theirs.

  10. Thank you Tasty! Another great recipe. And a reason to use my 2 favorite ingredients unsalted butter and heavy cream or what I call Vitamin B&C an everyday sure way to long life and vibrant health!

  11. I’ve used a mixer all my life and I made great mashed potatoes. I made sour cream and butter ones and everybody loved them. And yes they were creamy and fluffy.

  12. Hi (to all my 100% loyal family) (is pretty sure I know now)
    (And I know “pretending not to know is part of the strategy” but I have to post this at some point I guess. And so I figured I’d do it now, I’m sure things would change (like they always do after this) but whatever I guess.

    Ok and sooooo I’m pretty sure everything is FINALLY confirmed. ( a lot of things that I always asked/ wondered about)

    So pretty the main thing is that “the Australian” is my brother.
    He is a 386 ESTP. And the girl I thought was my wife
    (well I’m not completely sure about this part so I’ll put it in parentheses is an ESTP and she’s also helping me and she is a 2 and a 7w8 oh and ofc she could actually be “death” and meg is actually the girl I thought was my wife who is 6w7 but then golden is most likely the guy that was with her at that time?
    (Which does make sense, since his name is golden afterall)
    (And they’re all voice actors to an extent, and even I can’t remember clearly as to the Australian’s real voice, or when he talked to meg, I remember there were a few males with “a few different accents”. And so that’s all mixed up.)
    (But it’s still reasonable to assume that the Australian is my brother though for now)

    And that’s why in that one song it said “my brother and his friends”
    And there are most likely 3 or 2 other of my brother’s friends (male) helping me.
    (Well because of the 8 princes video.
    (And also Golden is Shadow and he an ESTP 2 , and Golden is my enemy.
    (And Golden and the Australian are obviously DIFFERENT people)
    And the 468 is an ISTP He’s a 4w5 and 6w5.
    And Meg is 6w7 ESFP and so she’s pretty much irrelevant.
    (Well I mean pretty much ALL my enemies are irrelevant fugly no lifers, but I’m just saying)
    She’s dumb as fuck. And doesn’t really help with anything except be annoying fat and fugly and smells bad.

    Yeah and also so that pretty much means I don’t have any significant female enemies. (That was just all a load of bullshit)
    (Which never made any sense really)
    And love and hate
    (love and hate = one person meaning the 4)
    pretty much confirms that the 468 ISTP is behind all of this and he is an Sx/Sp
    (most likely, and the person who is enabling him the “so knowledge” is golden who is an Sp/So)
    (that’s why he is orange, because he tends to be able to “keep his cool” and doesn’t care that much, but he’s still my enemy regardless because he’s a “double edged sword” and ofc he is my enemy.)
    That’s why the ISTP 468 is capable of “attempting stupid stuff and then losing all the time”.

    But yeah and so I guess that pretty much sums things up pretty good.

    I’m going to make another post later about, other stuff. (Just for fun I guess, but ofc all my fun posts are also serious obviously since I’m a 684 ESFP)

    Anyhow (to all my 100% loyal family)
    (My brother the Australian and his group of friends)
    (Well only my brother the Australian is 100% loyal most likely, but I’m just saying.)

    Thanks for reading!

  13. Texture on point, but were a little too thick. Needed about 1/4 cup more cream. I do add cream cheese approximately 1/4 cup because I portion mine out for single servings then freeze. I can take out one serving from vacuum sealed bag, put in microwave on defrost for 3 mins, stir, nuke for 2 mins more on 50% power. Add pat of butter after plating. Btw the cream cheese prevents potatoes from becoming watery when defrosting.

  14. pro tip for any one who wants super silky mashed potatoes under 15 min

    Get yourself a pressure cooker, and pressure boil them for 4 whistles, and let it rest….

    and voila, u have tender potatoes, and hey, you can boil them with skin too … after you take them out of the pressure cooker, you can peel the skin even with your pinky finger…. and best of all, u don't need any fancy cream or butter, if you're into health and all, because the potatoes would be tenderized immensely…. ofcourse, flavor is a must, sooooo

  15. Easy Bangladeshi mashed potato(Alu vhorta)
    Mashed potato
    Fried onion or soften onoin or raw onion
    Fried or stemed green chili
    Or chili flakes
    Mustuted oil
    Mix everything.Mashed potato is ready.🥔

  16. I'm surprised you haven't gotten comments calling you ethnocentric or xenophobic because you're using cream and butter….. instead some kind of exotic cheese from Kazakhstan…. also half the world's population can't tolerate dairy…. so you're being racist…..

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