The BEST Mashed Potatoes – Super Creamy! (VIDEO)

Ingredients

My Mashed Potatoes recipe only requires a handful of ingredients, so I highly recommend you use the highest quality you can find – trust me, you will be able to taste the difference!

• Yukon Gold Potatoes – The specific type of potato you use is really up to your personal preference- however, I personally think Yukon Gold Potatoes are the best choice for Mashed Potatoes. The slightly waxy and smooth texture makes these the creamiest Mashed Potatoes. You can also use Russet Potatoes or Creamer Red Potatoes – I’ve tried both and they turned out great! work well!
• chicken broth – this is my secret ingredient for the best Mashed Potatoes – rather than cooking the potatoes in water, I like to boil the in chicken broth for extra flavor. Once you try this method, you will never go back!
• (unsalted) butter – Make sure you are using unsalted butter, as you want to be able to control the level of salt in your Mashed Potatoes. (It’s always easier to add salt than take away salt!) If you can find it, I highly recommend using my favorite butter, Kerrygold.
• garlic
• fresh herbs (thyme, rosemary, chives) I highly recommend using fresh herbs for the herb butter in this recipe – it really makes a difference in the Mashed Potatoes. However, if dried is the only option available, it is OK – just make sure to cut the measurement by half.
• black pepper (freshly ground)
• kosher salt
• half and half (half cream and half milk)
• parmesan cheese – Avoid using pre-grated parmesan, as pre-grated cheese have additives to keep the cheese shreds from melting – these additives can make your Mashed Potatoes taste grainy, which you want to avoid!

Recipe Instructions

1. Wash and Peel the Potatoes

Wash and peel your Yukon gold potatoes to remove any excess starch.

Note – I prefer peeled potatoes for my Mashed Potatoes but if you like the skins, feel free to skip the peeling!

2. Cut the Potatoes

Tip: I recommend cutting your potatoes so you can ensure they are similar in size – cooking whole potatoes (even if they are small) means some potatoes will cook less or more than others, due to the natural variance in size.

Cut the washed and peeled potatoes into 2″ pieces (or similar in size). Make sure they are as uniform in size as possible. Place the potatoes in a heavy bottomed pot or dutch oven.

3. Simmer the Potatoes

In the dutch oven or pot with the cut potatoes, add chicken broth until the potatoes are covered (about 8 cups). Cooking the potatoes in chicken broth adds an extra layer of flavor in the potatoes – which will transfer to your Mashed Potatoes!

If you are using water, add 1 tablespoon of salt.

Bring the pot to a simmer over medium high heat; reduce the heat to a low simmer for about 20 minutes or until the potatoes are fork tender. Don’t over cook them – you don’t want the potatoes to get waterlogged.

Strain the potatoes (I like to save the starchy broth to use for thickening up gravy or for making soup) and add them back into the same dutch oven or pot. Tip: The residual heat will help evaporate any excess moisture and keep the potatoes warm. Set aside.

4. Make the Herb Butter

Melt butter in a small saucepan over medium heat; add kosher salt, black pepper, chopped rosemary and thyme, and grated garlic. Infuse the spices into the butter over medium heat for about 5 minutes, stirring occasionally. (If the butter is simmering too hard, reduce the heat to low).

Optional: Once the herbs have infused for at least 5 minutes, you can skim the solids off the top to create a clarified herb butter for your Mashed Potatoes.

5. Rice the Potatoes

It’s time to rice the potatoes! I highly recommend you use a potato ricer – I find that the texture is significantly better (and consistently smoother, with no lumps) when using a ricer vs. using a potato masher. Run each potato piece through the ricer into the warm dutch oven or pot – the residual heat from the pot will help evaporate any excess moisture from the potato, helping you avoid watery Mashed Potatoes.

Don’t overmix to avoid the potatoes becoming gummy.

6. Fold in the Seasonings

Into the dutch oven or pot with the riced potatoes, add your clarified herb butter, half and half, and freshly grated parmesan cheese. Fold and mix until just well incorporated. Add salt to taste.

Tip: Don’t overmix or your Mashed Potatoes may turn gummy!

Note on dairy: Some recipes call for sour cream or even cream cheese; I personally find that half and half (milk and heavy cream) is the best option, as it helps the Mashed Potatoes become extremely creamy without feeling too heavy. You are welcome to use the dairy of your choice.

Optional: I like to serve my Mashed Potatoes with freshly chopped chives for an elevated garnish!

Storage and Make Ahead

If you need to make Mashed Potatoes ahead of time, you can definitely do so and keep them warm in the oven (covered with foil) or in a slow cooker/InstaPot on the low setting. Make sure to wait to garnish the optional chives until right before serving.

You can store any leftover Mashed Potatoes in an airtight container in the refrigerator for 3-4 days. I like to warm them up in the microwave.

The Perfect Holiday Dinner

Are you planning your next holiday dinner? I have all of the recipes you need for the best holiday spread!

My favorite part of the holidays is the vegetable sides – I always have my super crispy Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes (try Chili Oil Smashed Potatoes if you want a spicy kick), Honey Glazed Carrots, and Roasted Green Beans with Bacon on the table!

My Baked Mac and Cheese is a non-negotiable – it’s my second most requested dish after Mashed Potatoes! I love serving creamy dips, like my Baked Crab Dip, Spinach and Artichoke Dip, or Buffalo Chicken Dip! You can never go wrong with Garlic Herb Compound Butter – it makes every dish taste better!

If you tried this Creamy Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!