Creamy Mashed Potatoes are a classic holiday favorite that never disappoints. This recipe brings the perfect balance of rich butter and savory garlic, creating the creamiest, most indulgent texture. Whether it's for a festive dinner or a cozy gathering, these mashed potatoes are sure to have your family and friends going back for seconds-and maybe even thirds! A must-have side dish for any holiday feast. See below for a secret technique! 😉
I've been on a quest to discover the best technique for making the creamiest mashed potatoes. For this recipe, the boiling process is one you may not have seen before! Try it out and let me know below how it worked for you.
If you're wondering what to serve these mashed potatoes with, check out my Korean Beef Brisket, Smoked Pork Butt or my daughters favorite...Beer Can Chicken. Also check out more of my Holiday Recipes for more ideas!
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Ingredients
These simple ingredients scream HOLIDAY COMFORT FOOD! Here's what you'll need.
Simple Ingredients
- Potatoes - Yukon Gold Potatoes were used for this recipe
- Butter
- Heavy Cream
- Salt and White Pepper
- Chives and Garlic (optional)
See recipe card for quantities.
To Peel or not to peel?
The goal here is to get all the nutrients and taste you can from the potato while making the creamiest mashed taters you can! When you peel potatoes before boiling, the potatoes sock up water and can become "waterlogged". By simply slicing around the center of the potato, you can reserve flavor while still making it easier to peel after the boiling process.
Instructions for Creamy Mashed Potatoes
- Step 1: Don't peel potatoes. Simply score them in a circle around the center. Place them in a large pot with cold water, salt the water and bring to a boil.
- Step 2: Once potatoes are fork tender, drain them in strainer and let them cool for 5-7 minutes.
- Step 3: In a small pot, add butter, minced garlic and heavy cream. Slowly warm up to melt butter. Tip: You want to add warm butter to warm potatoes.
- Step 4: Using gloves or a knife, peel away the skin from the potatoes.
- Step 5: Using a ricer, pushed potatoes through for a creamy texture.
- Step 6: Mix in melted butter cream. Season with salt and white pepper and mix well. Top with chives and enjoy!
Substitutions and additions
See below for some more options.
- Potato - Here is a Guide to Potato options. Russet and Yukon's tend to be perfect for mashed potatoes and are easier to peel.
- Garlic - If you're a garlic fan like me, 4-5 cloves work perfectly for this amount of potatoes. I use the 1 clove to 1 lb ratio when measuring.
- Toppings for a Potato Bar - Potato bars are a fun option for gatherings! Serve your mashed potatoes with bacon, sour cream, shredded cheeses, onions, chives or even cooked broccoli for creative options!
Equipment
- Garlic Mincer - No more garlic peeling and sticky fingers! Throw the cloves in and squeeze away for a perfect mince.
- Strainer - Stainless Steel strainer from OXO. Has great grips to handle the heat when straining.
- Ricer - I haven't come across a bad ricer yet, but here's the brand I've been using. Makes for the perfect creamiest taters!
- Large Stock Pot - When it comes to pot and pans, I always grab my Hexclads. Although a bit costly, they are worth every penny. But, any large stock pot will work for this recipe of course 😉
- Potato Gloves - These were bought for me a funny gift...but they actually worked really well! Here's the link in case you wanted to try them!
Storage
Refrigerate for 3 days in an airtight container or store in the freezer for up to 3 months.
More SIDES
Looking for more appetizers? Try these:
- Chicken Macaroni Pasta Salad
- Roasted Corn Cole Slaw
- Cilantro Lime Rice (Rice Cooker)
- Loaded Baked Potato Salad
Video
Recipe
Creamy Mashed Potatoes
Equipment
- Small Pot
Ingredients
- 5 lb Yukon Potatoes or russet
- 8 oz Butter
- 1¼ Cups Heavy Cream
- 2 tablespoon Salt
- ½ tablespoon White Pepper
- 5 Cloves Garlic minced and optional
- 1 Sprig Chives optional for topping
Instructions
- Don't peel potatoes. Simply score them in a circle around the center. Place them in a large pot with cold water, salt the water and bring to a boil.
- Once potatoes are fork tender, drain them in strainer and let them cool for 5-7 minutes.
- In a small pot, add butter, minced garlic and heavy cream. Slowly warm up to melt butter. Tip: You want to add warm butter to warm potatoes.
- Using gloves or a knife, peel away the skin from the potatoes.
- Using a ricer, pushed potatoes through for a creamy texture.
- Mix in melted butter cream. Season with salt and white pepper and mix well. Top with chives and enjoy!
Chef Tim Clowers says
Best way to make mashed potatoes for sure