Creamy Mashed Potatoes Recipe
Nothing beats a bowl of creamy, buttered mashed potatoes and if you have a flavorful rich
gravy to pour on top- it makes it even better!
My creamy mashed potatoes recipe is so easy to make. It’s perfect for those weeknight meals or when you have a family get together. This comfort food is so good; and goes great with chicken, beef, pork, or your favorite seafood. You can use russet potatoes or Yukon gold’s potatoes for this recipe and this side dish will come out great every time.
This is one of my favorite mashed potatoes recipes to make. Rich, creamy, and full of flavor- these are such a crowd pleaser. You can make them as smooth or chunky as you prefer, thin or on the thick side. It’s up to you and how you like your potatoes. My recipe is so simple to follow and it’s so easy to make. You can’t mess this recipe up, even if you tried. Homemade buttery rich potatoes that are mouthwatering and irresistible.
Making mashed potatoes is super easy and a standard recipe will call for just the potatoes, salt/pepper, milk, and butter. But I like to jazz things up a bit with a pinch of seasoned pepper, Cajun seasoning, garlic & herb seasoning, and mozzarella cheese. Plus, sometimes I’ll throw in a chicken bouillon cube to the boiling water when cooking the potatoes. It just gives the potatoes extra flavor. My recipe is so easy to make, but feel free to adjust this recipe to your liking.
Regardless the type of potatoes that you use, it’s important to clean them first. Potatoes carry so much dirt, so give them a nice scrub under cold water before peeling. I understand some people boil the potatoes whole and others cut them into chunks, but it’s your personal preference. When it comes to boiling the potatoes- add them to the pot & just add enough water to cover the potatoes. You don’t need to fill the pot all the way. Allow the potatoes to cook until they’re soft and pierce easily with a fork. Make sure you drain & allow the potatoes to dry off so they’re not watery.
Butter, butter, butter!
Do not skip out on this important ingredient because it gives the potatoes great flavor.
Usually, I’ll add a stick of butter to a pot on low heat and allow it to melt slightly (not completely) before throwing in the potatoes to mash. Then I turn the heat off and mashed the potatoes. You can use an electric mixer or hand masher to mash the potatoes to the desired texture you like. Regardless your preference, the mashed potatoes should not be gummy and don’t overwork (mash) the potatoes. Mash until you reach the consistency that you like. I like to throw in a little mozzarella, warm half and half/milk/or heavy cream, and a few seasonings. Don’t skip out on adding a diary to the potatoes. I use whatever I have on hand at the moment rather it’s milk, heavy cream, or half & half. For seasoning your potatoes, you can keep it simple with a little salt & pepper. I usually add a pinch of garlic and herb seasoning, but it’s completely optional. Just Do a taste test & make any adjustments you like.
Mashed potatoes are an easy side dish and recipe to make. You can keep it simple or jazz it up a bit to give it a lil more extra flavor. But one thing I can promise you – is that this recipe hits the mark all the time. The mashed potatoes are so creamy, buttery, and flavorful. You can serve them with any dish you like. And if you’re a fan of gravies- these are perfect to be drenched in a yummy sauce or gravy. I hope you enjoy this recipe.
Creamy Mashed Potatoes Recipe
Ingredients
- 2 Ibs Russet or Yukon Potatoes (About 6 potatoes)
- Water (Add enough water to cover the potatoes)
- Optional: 1/2 Chicken bouillon cube
- 1 stick of Butter Melted or softened
- ¾ to 1 Cup Warm Milk or Half and Half
- 1/2 Cup Mozzarella Cheese
- Garlic & Herb seasoning For taste
- Seasoned Black Pepper For taste
- Cajun seasoning or Salt For taste
- Optional: Parsley or Chives for Garnish
4 to 5 Servings
Instructions
- Clean the potatoes beforehand. Make sure you scrub off any dirt and rinse under cold running water.
- Peel the potatoes and you can cut them into chunks or leave them whole.
- Place the potatoes into a pot and add enough cold water to cover the potatoes. Add the pot to the stove and turn the heat on high.
- Allow the water to come to a boil and season with a pinch of salt or throw in 1/2 cube of chicken bouillon. Allow the potatoes to cook until they can be easily pierced with a fork.
- Once the potatoes are done, drain the potatoes in a colander and allow them to dry.
- In the meantime, in a clean pot over low heat add a stick of butter and allow it to slightly melt/soften. Throw in the potatoes and turn off the stove.
- Mash the potatoes until you get the consistency or texture that you like. Note: don’t overwork the potatoes.
- Pour in the warm milk or half and half. Add in the mozzarella cheese, salt/pepper, and garlic & herb seasoning.
- Tip: If you like mashed potatoes on the chunky/thick side use less milk. If you want thin mashed potatoes, continue to add warm milk until you reach the consistency you like.
- Stir everything together until it’s nicely mixed and the cheese is melted. Do a taste test and make any adjustments if needed.
- Add more softened butter on top and garnish with parsley or chives.
- Serve warm or immediately.
