Mashed potatoes are hands down one of my favorite foods. I’ve never had a mashed potato I didn’t like. With that being said, this recipe is by far my favorite. They’re flavorful and fluffy and perfect for holidays like Thanksgiving or Christmas as well as for that random night when mashed potatoes would make the perfect side dish.
I also love these because there’s a make-ahead option for those holidays when you have so much to cook and want to get a few things taken care of a day or two before. These are also great because they’re so versatile. There are several different choices you can make for yourself depending on your preferences or what you have on hand while still achieving that same great taste. If you’re on the hunt for a delicious mashed potato recipe, keep reading to find out how to make them yourself!
Ingredients:
- Mix of Yukon Gold and Russet Potatoes (You can use one or the other if you only have one type on hand)
- Garlic Cloves
- Sour Cream or Softened Cream Cheese (your choice!)
- Softened Butter
- Heavy Whipping Cream
- Milk (preferably whole milk but can use 2% as well if needed)
- Salt
- Pepper
How to Make Fluffy Mashed Potatoes:
Rinse, scrub, and peel your potatoes. Cut into one inch cubes.
Peel four cloves of garlic.
Place cut potatoes and garlic cloves in a pot of cold, salted water.
Place on stove and boil til fork tender.
When done, drain water and return to stove.
Turn heat to low and give potatoes a few stirs to release any excess moisture.
Turn off stovetop and remove from stove.
Next, using a potato ricer, place your potatoes/garlic in the ricer and press potatoes into a large bowl. The ricer will press the potatoes into smaller pieces which allows a fluffier mashed potato. If you prefer a chunkier mashed potato or don’t have a potato ricer feel free to use a potato masher.
Add the softened butter, heavy whipping cream, milk, salt, pepper, and either the sour cream or cream cheese to the potatoes.
Thoroughly combine all of the ingredients into the potatoes using a rubber spatula until nice and smooth and fluffy.
Transfer to a serving dish and enjoy!
*If doing make-ahead mashed potatoes –
If doing make-ahead mashed potatoes, transfer to a baking dish and store in the refrigerator covered for up to two days. When ready to eat, remove from fridge and remove cover. Scatter a few pats of butter evenly on top of the potatoes and bake uncovered in a 350° oven for 30 minutes. Enjoy!
Fluffy Mashed Potatoes
Ingredients
- 4 lbs mix of Yukon Gold & Russet Potatoes you can use only one type if you prefer or if you only have one type on hand
- 4 garlic cloves
- 4 oz. softened cream cheese or you can use 3/4 cup sour cream instead if you prefer
- 1/2 cup softened butter 1 stick
- 1/2 cup heavy whipping cream
- 1/4 cup milk preferably whole milk but you can use 2% if you only have that on hand
- 1 tsp salt
- 1/4 tsp pepper or to taste
Instructions
- Rinse, scrub, and peel your potatoes. Cut into one inch cubes.
- Peel four cloves of garlic.
- Place your potatoes and garlic cloves in a pot of cold, salted water.
- Place on stove and boil til fork tender.
- When done, drain water and return to stove.
- Turn heat to low and give potatoes a few stirs to release any excess moisture.
- Turn off stovetop and remove from stove.
- Next, using a potato ricer, place your potatoes/garlic in the ricer and press potatoes into a large bowl. The ricer will press the potatoes into smaller pieces which allows a fluffier mashed potato. If you prefer a chunkier mashed potato or don’t have a potato ricer feel free to use a potato masher.
- Add the softened butter, heavy whipping cream, milk, salt, pepper, and either the sour cream or cream cheese to the potatoes.
- Thoroughly combine all of the ingredients into the potatoes using a rubber spatula until nice and smooth and fluffy.
- Transfer to a serving dish and enjoy!
If doing make-ahead mashed potatoes:
- Transfer to a baking dish (that has been sprayed with cooking spray) and store in the refrigerator covered for up to two days. When ready to eat, remove from fridge and remove cover. Scatter a few pats of butter evenly on top of the potatoes and bake uncovered in a 350° oven for 30 minutes. Enjoy!
