Smooth and Creamy Mashed Potato

How to Make Smooth and Creamy Mashed Potatoes

This is post was updated on Nov 22, 2019

This Smooth and Creamy Mashed Potato Recipe is one that you and your loved ones would not be able to resist. It’s so fluffy and tasty!

Smooth and Creamy Mashed Potato

One of the main products you will find in my pantry is potatoes. With two vegetarians in my household potatoes are a must. With that said,  In the past when I went to the supermarket and saw all the different types of potatoes they have, I became overwhelmed. I would grab the biggest and less expensive bag of potatoes and call it a day. It wasn’t until I became more experienced in cooking that I learned to be conscious of what type of potatoes to buy depending on the recipe. Here are a few facts about potatoes that might be useful to you when selecting a potato.

Tips and tricks to choose the right potato

There are three types of Potatoes:

1. Starchy potatoes: These types of potatoes are high on starch content, very low in moisture and they lack the ability to hold their shape after cooking. They have a fluffy interior and they are very absorbent which makes them perfect for baking with butter or frying in oil. If by any chance this is the only type of potatoes you have in the house when making mashed potatoes, my advice is to not over mash them; they can be turned gooey and sticky. Definitely avoid these types of potatoes when making potato salads. Some of the starchy potatoes are classic Russet and Jewel Yam.

2. Waxy potatoes: These potatoes are low in starch content, creamy and firm. You will recognize a waxy potato by its thin skin. Contrary to the starchy potatoes, waxy potatoes are high in moisture making them the perfect choice to make potato salad because they are able to hold their shape after cooking. These are also great for roasting, making soups and stews. examples of these types of potatoes are french fingerling and rose Finn potatoes.

3. All-purpose potatoes: In my opinion, this is the perfect type of potatoes. They have the right amount of starch content (medium) which makes it fall in between the starchy potatoes and the waxy. These types of potatoes are so versatile that you can use them in almost any type of cooking if not all. Some of the all-purpose potatoes are Peruvian Blue, Red Gold and the one I used for this Smooth and Creamy Mashed Potato recipe, the Yukon Gold Potatoes.

 Another fact about potatoes:

Avoid those green ugly looking potatoes. The green color means that the potato has been overexposed to light and this gives them a bitter taste. I am not a potato expert but I read this interesting article where it explained that the overexposure to light produces a toxic chemical called “solanine”  in the potato which can be harmful to our health. here is the article in case you want to read some more. So let’s throw out those ugly green potatoes!

Tips and tricks to cooking the potatoes:

  •  To prevent the potatoes from turning brown place them in a bowl with cool water after peeling them
  • To make mashed potatoes extra smooth and creamy I like to use a fine-mesh sieve to double mash

How to make Creamy Mashed Potatoes:

Step 1: Peel and cut the potatoes into small even pieces. While peeling them place them in a bowl with cool water to prevent them from turning brown

place the potatoes in cool water

Step 2: Bring a pot of water to boil, add the potatoes and season it with some salt. Cook for about 20 minutes on medium-high until they feel tender but firm. For this, I use a fork and pinched them just to make sure. While the potatoes are cooking, heat the milk and cream over low heat.  Add some garlic for some flavor. There is no need to boil it, just keep it warm until potatoes are ready to be mashed.

Bring a pot of water to boil, add the potatoes and season it with some salt.

Step3: After potatoes are tender, drain them and mash them using a potato masher or electric beater. Do not overdo.

After potatoes are tender, drain them and mash them using a potato masher or electric beater. Do not overdo.

Step 4: Gradually add the milk and cream mixture. Add the butter and mashed them a little more until the desired smoothness is obtained. I used milk, heavy cream and unsalted butter in this recipe, but for those of you who prefer vegan, you can substitute the milk and cream for almond milk and use olive oil instead.

Gradually add the milk and cream mixture. Add the butter and mashed them a little more until the desired smoothness is obtained. I used milk, heavy cream and unsalted butter in this recipe, but for those of you who prefer vegan, you can substitute the milk and cream for almond milk and use olive oil instead

Step 6: Season mashed potatoes with salt, black pepper, and dry parsley ( you can use fresh if you prefer)

Seasoning on Mashed Potatoes

Smooth and Creamy Mashed Potatoes

Serve and garnish with some chives and Enjoy!

a black bowl of smooth and creamy mashed potatoes

Pair this with my mashed potatoes with this buffalo-style chicken wings recipe

Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).

Enjoy!

Love E.S

 

 

Smooth and Creamy Mashed Potato

Smooth and Creamy Mashed Potato

Evelyn @ asimpletweak.com
This Smooth and Creamy Mashed Potato Recipe is one that you and your loved ones would not be able to resist. It's so fluffy and tasty!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 2 people
Calories

Ingredients
  

  • 8 yukon gold potatoes
  • 1/2 cup whole milk (You can substitute for almond milk)
  • 1/3 cup heavy cream
  • 2 cloves of garlic (whole or mashed)
  • 2 tablespoons unsalted butter
  • 1 tablespoon salt/ divided (I use kosher salt)
  • 1 teaspoon black pepper
  • dry parsley (optional)
  • chopped fresh chives (garnish)

Instructions
 

  • Peel and cut the potatoes into small even pieces. While peeling them place them in a bowl with cool water to prevent them from turning brown
  • Bring a pot of water to boil, add the potatoes and season it with some salt. Cook for about 20 minutes on medium high until they feel tender but firm. For this, I use a fork and pinched them just to make sure. 
  • While the potatoes are cooking, heat the milk and cream over low heat.  Add some garlic for some flavor. There is no need to boil it, just keep it warm until potatoes are ready to be mashed
  • After potatoes are tender, drain them and mash them using a potato masher or electric beater. Do not overdo. 
  • Gradually add the milk and cream mixture. Add the butter and mashed them a little more until desired smoothness is obtained. 
  • Season mashed potatoes with salt, black pepper, and dry parsley ( you can use fresh if you prefer)
  • Serve and garnish with some chives 

Notes

  • If you prefer a more intense garlic flavor in your mashed potatoes, just add mashed garlic to the milk and cream 🙂
  • I used milk, heavy cream and unsalted butter in this recipe, but for those of you who prefer vegan, you can substitute the milk and cream for almond milk and use olive oil instead
asimpletweak

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Mashed Potatoes
Tried this recipe?Let us know how it was!

Looking for more potato recipes? take a look at:

HOLIDAY POTATO SALAD

THE MOST FLAVORFUL SHEPHERD’S PIE EVER!

 

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