Creamy mashed potatoes are easier to make than you think. The trick to smooth mashed potatoes is using high starch potatoes like russets or Yukon golds. They will give you the fluffiest and smoothest mash and also absorb flavorings easily. Also, be sure to use a potato ricer which will give you perfectly smooth potatoes every time. Once the potatoes are riced, you add hot milk, butter and salt and pepper to taste.
Creamy Mashed Potatoes
Servings 4 servings
Ingredients
- 2 pounds Yukon Gold Potatoes
- 1/2 cup milk
- 2 tablespoons unsalted butter
- salt & pepper to taste
Instructions
- Peel potatoes and cut into fourths.
- Put in 4-quart saucepan and cover with water.
- Bring to a boil, then turn heat to medium and cook for 25 minutes. They should pierce easily with a knife.
- Drain potatoes in colander, put back into empty pan and return to heat for a minute to dry out.
- Pour potatoes back into colander and a little at a time put into potato ricer and press into empty pan (the pan is hot and the potatoes will stay warmer).
- Heat the milk with the butter until the butter melts. When done ricing all the potatoes, add the milk mixture and mix with a large spoon. Add salt and pepper (I prefer white pepper) to taste and serve.
- If the potatoes are not creamy enough just heat more milk (about 1/2 cup) and add a little at a time to get desired consistency.
Notes
If you are serving to a large crowd you can serve some of the potatoes and keep the rest warm in a crock pot.
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