Creamy Mashed Potatoes in under 30 minutes! I love to serve these with chicken fried steak with gravy or meatloaf parmesan.
Perfect creamy mashed potatoes hit the spot when it comes to comfort food side dishes. Whether it is a weeknight dinner or a holiday get together you can’t go wrong with serving a big bowl of fresh piping hot mashed potatoes.
The problem is that it can often be difficult to get that creamy texture making it easier to turn to instant potatoes that do not hold the same flavor of fresh mashed potatoes.
The good news is it is easier than you think to make the perfect creamy mashed potatoes.
If you enjoyed these loaded mashed potatoes then you certainly will love these mashed potatoes. You may add granulated garlic, fresh garlic, truffle oil, mushrooms, etc.
Yukon gold potatoes or russet potatoes are my potatoes of choice, for these mashed potatoes I used Yukon gold potatoes.
Make sure you peel them the best you could and then place them in cold salted water. Cook them for about 20 minutes if they’re small potatoes. You want to make sure a knife goes through them very easily before rinsing and mashing them.
Keep a close eye on them around the 18th minute because they can easily overcook.
Although these are perfect for Thanksgiving and Christmas, you can certainly enjoy them year-round.
Ingredient’s you’ll need for creamy mashed potatoes:
- Potatoes
- Whole Milk
- Butter
- Fresh Chives or Parsley
- Salt to taste
Top tips and recipe variations:
- Once your potatoes are lump-free cover them with plastic wrap and a warm towel until you are ready to serve them. This will help trap in moisture and heat to keep them warm and fluffy until you serve them.
- Using a hand or stand mixer is a great way to make it easier to make your potatoes creamy and lump-free without having to spend a lot of energy breaking up lumps yourself.
- Once your potatoes are fork tender continue to cook for about 5 more minutes before draining. This will allow any last bits to fully cooked through.
- To get truly creamy mashed potatoes you will need to spend a lot of time mashing and seeking out any lumps.
- Add some truffle oil, caramelized onions, and sauteed mushrooms.
- Add some sour cream or cream cheese if you’d like.
How to make creamy mashed potatoes from scratch
Making mashed potatoes has never been easier, here’s all you have to do:
- Wash and peel the potatoes and place them in a large pot and cover with cold water. Season generously with kosher salt.
- Bring the pot to a raping boil and cook for 18-20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and place them back in the pot.
- Using a potato masher, mash them and add the hot milk simultaneously.
- Stir in the butter and season with salt.
- Garnish with fresh chives or parsley and serve warm.
How to keep the mashed potatoes warm?
You can place the mashed potatoes in a slow cooker on the keep warm function or you can place them in the oven at 250 degrees F.
What to serve with these Creamy Mashed Potatoes?
Creamy Mashed Potatoes
Ingredients
- 3 lbs Yukon potatoes peeled
- 3/4 cup hot milk
- 8 tbsp unsalted softened butter
- 1 tbsp fresh parsley or chives
- salt to taste
Instructions
- Peel potatoes and place them in a large pot.
- Cover the potatoes with cold water and season the water generously with kosher salt.
- Bring to a rapid boil and cook for 18-20 minutes or until the potatoes are fork tender.
- Drain the potatoes and place them back in the pot.
- Using a potato masher, mash them and add the hot milk simultaneously.
- Stir in the butter and check for seasoning.
- Garnish with fresh parsley or chives and enjoy!
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