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Creamy Mashed Potatoes recipe

Creamy Mashed Potatoes recipe

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  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

These potatoes are incredibly rich and delicious. It's the perfect side dish with almost anything.

6 people made this

IngredientsServes: 6

  • 100ml creme fraiche
  • 50g butter
  • 750g potatoes
  • salt to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Boil unpeeled potatoes in salted water over medium heat for 20 minutes or until tender. They are ready when a pointed knife is easily inserted.
  2. Drain and peel potatoes. Mash. Stir in butter and creme fraiche. Season with salt and serve.

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Reviews & ratingsAverage global rating:(1)


Recipe Summary

  • 4 pounds thin-skinned yellow potatoes, such as Yukon Gold, peeled, cut into 1-in. chunks
  • 2 ½ teaspoons kosher salt, divided
  • 1 cup milk, warmed until steaming
  • 3 tablespoons salted butter, softened, divided

Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain return to pot, off the heat.

Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, and 1 1/2 tsp. salt mash to blend. Top with remaining 1 tbsp. butter.

Make ahead: Up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy).

Mashed Potatoes with Herbed Greek Yogurt: Combine 1 cup whole-milk Greek yogurt with 1 cup of your favorite chopped herbs (we like parsley, dill, and chives). Mix into finished Creamy Chunky Mashed Potatoes. Scatter an additional 2 tbsp. herbs on top.

Mashed Potatoes with Roasted Cauliflower: Put oven rack in top third of oven and preheat to 450°. Place 12 cups cauli­flower florets, cut no larger than 1 in., on a rimmed baking sheet. Toss with 2 tbsp. extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper to coat evenly. Spread in a single layer and roast until cauliflower is very tender and brown on the edges, turning occasionally, about 25 minutes. Set aside about 1/3 cup of the best-looking florets, then coarsely mash remaining florets on baking sheet with a potato masher. In step 2, mix mashed florets and 1/2 cup warmed milk (not 1 cup as in the basic recipe) into mashed potatoes. Add 2 tbsp. unsalted butter, 1 1/2 tsp. salt, and pepper to taste. Top with reserved cauliflower and 1 tbsp. butter. Make ahead: Cauliflower, up to 3 days, chilled reheat before using.


Delicious, Creamy Mashed Potatoes

Mmmm&hellipcreamy, steamy, flavorful, delicious mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as tryptophan and whiskey.

russet or Yukon Gold potatoes

package (8 oz.) cream cheese, softened

(to 1 teaspoon) Lawry's Seasoned Salt

(to 1 teaspoon) black pepper

  1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry&rsquos Seasoning Salt and ½ a teaspoon of black pepper.
  4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sigh. Mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that&rsquos not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you&rsquore ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they&rsquore wonderfully delicious is simply the icing on the cake. So let&rsquos go make &rsquoem!

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way.

No need to freak and wig out here&mdashjust cut them so they&rsquore generally the same size.

Now, bring a pot of water to a healthy simmer&hellip

And go ahead and throw &rsquoem in.

Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.

That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.

Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!

Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.

When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo

Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.

Until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.

Are you ready to get serious? Good. Find the butter you&rsquove been softening&hellip

And just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.

Or, if I&rsquove had a particularly stressful week, I bump it up to 2 sticks. Butter, you may not be aware, is an effective psychological salve.

Now. Are you ready to get SERIOUS? Okay, I&rsquom just making sure. This, my friends and cohorts, is THE secret ingredient of delectable, delightful, creamy, perfect mashed potatoes. Do not be afraid. Do not scream and run. You must trust Pioneer Woman. I know of what I speak.

To five pounds of potatoes, I add an 8 oz package of cream cheese. It&rsquos best if it&rsquos softened.

Now, let me just say that Marlboro Man would never&mdashNEVER&mdashtouch cream cheese with a ten-foot pole. Never. He&rsquod sooner have his gums scraped than eat cheesecake or spread cream cheese on a cracker. But he loves my mashed potatoes. And he ate them for years before he ever got wind of the secret ingredient. He cried for a few days when he found out he&rsquod consumed cream cheese, but now he doesn&rsquot even bat an eye.

In terms of culinary repertoire, it&rsquos all about baby steps with these cowboys.

Now, to make the texture just right, we need to add a little Half & Half.

Hey, I COULD have used heavy cream. But this is a low-fat dish, people. I have to make healthy choices.

Begin with 1/2 cup. You can always add another splash later.

Now it&rsquos time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.

Oh, my. Did someone say &ldquocreamy?&rdquo Oh. I guess that was me.

Okay. That&rsquos the basic mashed potato recipe. From here, you can add whatever seasonings make your skirt fly up: onion powder, salt, fresh ground pepper, garlic salt&hellipeven mashed roasted garlic cloves (my personal favorite.)

For Thanksgiving, though, because the mashed potatoes will be served with gravy and all the other stuff, I like to keep it pretty simple. And Lawry&rsquos, to me, is just right. It provides salt content as well as just a hint of some other flavors.

It&rsquos important not to oversalt the potatoes, so start small and you can work your way up. I usually add about 1/2 teaspoon to start, then wind up adding another 1/2 teaspoon later.

In a perfect world, I would now reach over and grab my wooden pepper grinder. But in my world, my pepper grinder is outside, filled with gravel. Don&rsquot ask.

Go ahead an add as much pepper as you like. Again, I start with about 1/2 teaspoon, then add more later.

Now, stir or mash everything together.

Then TASTE the potatoes, and adjust the seasonings. The seasoning process should take a little time, as it&rsquos important to get it just right. Try really hard NOT to undersalt the potatoes. They need seasoning, man.

Now, butter a medium-sized baking dish.

And plop the mashed potatoes right in.

I&rsquom hungry. For mashed potatoes.

Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a knife.

Ha! You just THOUGHT this was a low-fat dish, didn&rsquot you? Fooled you once again.

And place them all over the top. This just screams rebellion, doesn&rsquot it? Hey, look. It&rsquos Thanksgiving. And I just happen to be thankful for butter.

Now, the great thing here is, you can cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you&rsquore ready. It&rsquos amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

When you&rsquore ready, remove it from the fridge at least an hour before baking (a couple of hours before eating) so the center won&rsquot be so cold. Bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.

Here&rsquos mine. I actually forgot to cover mine with foil because my boys were dressing the dog in my favorite jeans and I had to intervene. But they turned out fine the top had a nice little buttery crust, which didn&rsquot bother me one bit.


Preparation

Step 1

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.

Step 2

Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.

Step 3

Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.

Step 4

Serve mashed potatoes topped with a few grinds of pepper.

Step 5

Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

How would you rate Ultra-Creamy Mashed Potatoes?

Turned out absolutely amazing. The right amount of creamy and still a bit fluffy. Super fragrant and a nice flavor. I did not have yukon and used russet and still turned out better than any other recipe I've ever used even with russets. Also just used a potato masher and worked fine.

If you’ve never made and eaten these mashed potatoes you’ve never had simply delish mashed potatoes! I promise you! It will ultimately be a brand new experience. It’s not just the wonderful taste, but also the texture snd mouth feel of the Yukon Golds. What more can I say? They are just on a totally different level. I will never make mashed potatoes any other way no point!

Delicious, very easy. The garlic really comes through. Will absolutely make again!

LOVED. THIS RECIPE! Definitely don't skip the rosemary. I didnt add all the salt at once because of reviews saying it would be inedible (yeah right). Ended up using even a little more than the requested 4 tsp. All around great recipe and will be trying again! Also, I roasted a bulb of garlic and riced that along with the potatoes. Delicious!


Creamy mashed potatoes

Apparently there are people on the planet who actually think you can serve turkey without potatoes. These are the same traitors who would trot out a cheesecake instead of a pumpkin pie. Traditions are traditions, and potatoes are not just an essential ingredient. You have to have them twice in the same meal.

You need mashed potatoes, creamy and soulful, to soak up the gravy -- and sweet potatoes, because they taste both so different and so good with the turkey. Because the sweet potatoes are so often mislabeled as yams, which are a different tuber altogether, it must have been easy for them to slip onto the menu over the nearly century and a half since Thanksgiving became a national holiday.

Because you might eat mashed potatoes at any old meal, they need dressing up for the holiday. But the sweet potatoes, which are less of an everyday thing, actually need to lose a few accessories, starting with the marshmallows and brown sugar.

The best mashed potatoes start at the store. Yukon golds or russets are ideal because of their assertive flavor and excellent texture -- buttery in the case of Yukon gold, flaky for russet. But if you find other smooth-textured, full-flavored potatoes at the farmers market, use them. Some taste creamy-rich even before you tear off the wrapper on a stick of Land O’Lakes.

For even cooking, peel them and cut them into chunks (not slices, which turn too mushy). Start them in a big pot of cold water with salt (hot water keeps the potatoes from cooking evenly from the inside out). Cook them at a rolling simmer until they are just soft, not falling apart, then drain them completely and return them to the hot pot.

Now comes the only tricky part. You can mash in as much softened butter as you find conscionable (this is a good day for an artisanal butter, or at least Plugra). Then start mashing in a mixture of cream and milk (it’s a holiday you need both). The secret here is warming the two liquids so they blend into the potatoes without cooling them down.

No recipe can specify exactly how much liquid you will need for mashed potatoes. The main ingredient varies greatly, not just among varieties but by age, and humidity may even play a part in how much liquid will turn the potatoes creamy but not watery. A good rule of thumb is to add more than you think the potatoes can handle for a light puree, less if you like a dense mound.

Basic mashed potatoes are perfect for sopping up gravy, but the hyper-creamy kind invented by Parisian chef Joel Robuchon have irresistible appeal. His formula involves work that no harried cook with 10 other dishes to get to the table on Thanksgiving Day is going to want to consider, not to mention an obscene amount of butter. A recipe in the newly translated Italian bestseller, “The Silver Spoon,” has a better, quicker idea: Steam rather than boil the potatoes so they aren’t faintly soggy, then replace the milk with mascarpone, the Italian version of cream cheese gone to heaven. This is that sublime situation of a vegetable virtually translated into dairy it’s like eating solid cream.

The other Thanksgiving potatoes can be just as decadent. Too many cooks spoil the dish with a heavy hand on the sugar when lots of butter and good seasoning will turn them into something truly amazing. Try sweet potatoes just once simply roasted, in the skin, with nothing more than butter and salt, and you will never reach for the brown sugar again.

The best sweet potatoes as turkey partners are the deep orange kind. Long, relatively slender ones are ideal because they are easy to peel and hold their shape when sliced.

And that makes them gratin-ready. Just send them out layered like scalloped potatoes. And instead of sugaring them to compete with cranberry sauce, let them hold their own against turkey and stuffing, not to mention lots of gravy.

Fresh thyme is the perfect herbal partner. It has a grassy liveliness that perks up the underlying flavor. For a jazzier effect, try garlic and chipotle chiles in adobo sauce. The intense sweet taste of the potatoes can stand up to the aggressive seasonings, and the flavor is literally tripled.


Place the potatoes in a saucepan of cold, unsalted water heat to a boil over high heat. Reduce heat to a simmer. Simmer until fork-tender, about 20 minutes. Drain potatoes return to the dry saucepan. Heat over very low heat to dry the potatoes, shaking the pan to keep them from sticking, about 3 minutes.

Meanwhile, heat the cream in a small saucepan over medium heat almost to a boil.

Press hot potatoes through a ricer or food mill into a large bowl add the butter, coarse salt and half of the cream to potato puree. Combine with a rubber spatula until smooth. Add extra cream, if necessary, to achieve desired consistency. (Remember, potatoes will stiffen up as they cool.)


Recipe Summary

  • 1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon kosher salt, or to taste
  • ¼ cup Country Crock® Spread
  • 4 ounces cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup half-and-half, warmed
  • ¾ teaspoon chopped fresh thyme
  • 1 tablespoon Country Crock® Spread

Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12 to 15 minutes. Drain and return the potatoes to the pan.

Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.

Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.


  • Flavor Variation: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
  • Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes.  Makes 5 servings.
  • Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
  • Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes.  When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet.  The type of potato used will also affect the texture of the finished mashed potatoes.  Russet or Yukon gold result in fluffier, creamier mashed potatoes.
  • Make Ahead: Prepare as directed and cool completely.  You can reheat in the oven or in the microwave.  If using the oven, spoon the potato mixture into a casserole or baking dish.  If using the microwave, spoon into a microwavable bowl.  Cover and refrigerate up to 24 hours.  To bake, heat the oven to 350°F.  Bake, covered for 25 minutes or until hot.  To microwave, heat, covered, on HIGH for 2 minutes or until hot.  You can stir in an additionalف tablespoon cream or softened butter after heating, if desired.

Place the broth and potatoes in a 3-quart saucepan.  Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.

Drain the potatoes, reserving the broth.

Mash the potatoes with the cream, butter and aboutف/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note below).  Season with salt and pepper.


Quick Navigation

  • Potatoes: I like using russet potatoes because they yield a fluffier lighter potato due to their heavy starch content. However yukon gold or red potatoes could also be used. You could also do a combo of both yukon gold and russet potatoes!
  • Bay leaf (optional): I add a bay leaf to the boiling water along with the potatoes to help flavor them while they are cooking.
  • Heavy cream: Adds richness and creaminess to the potatoes.
  • Butter: Gives the potatoes so much flavor and adds to the richness of this dish! You can use either unsalted or salted butter in this recipe.
  • Milk: We use 2% in this recipe. You can substitute buttermilk if you have that on hand to make buttermilk mashed potatoes.
  • Sour cream: Adds a bit of tanginess to the potatoes.

Recipe Summary

  • 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
  • 1 ½ cups half and half, plus extra if necessary
  • Salt, to taste
  • 6 tablespoons butter, softened

Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.

Heat half and half in microwave.

Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)

Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.