Creamy Mashed Potatoes

4.99 from 447 votes

This creamy mashed potatoes recipe is the only one you'll ever need! These yukon gold potatoes are boiled in chicken broth for a huge flavor boost and turn into the ultimate side dish to go with any roast or other protein. In my eyes, they're the perfect mashed potatoes!

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Servings:

Author: Chris Joe

Equipment

Potato Ricer This is the potato ricer I've used for years now - it's super easy to clean and gets those potatoes lump free!

Ingredients

3 lbs yukon gold potatoes cut into 2" pieces
8 cups chicken broth If using water, add 1 tbsp of kosher salt
8 tbsp unsalted butter
5 cloves garlic
1 tbsp fresh thyme minced, if using dried cut measurement in half
1 tbsp fresh rosemary minced, if using dried cut measurement in half
1 tsp black pepper
1/2 tbsp kosher salt
1 cup half & half
1/2 cup parmesan cheese freshly grated
1 tbsp fresh chives for garnish

Instructions

Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)
Fill a large pot of chicken broth and add your potatoes, covering them fully with the broth. Heat covered over high heat. Boil for 20 minutes or until fork tender and drain, reserving the broth for gravy or soup. *KEY TIP* It's important to start them off in cold broth so as the broth boils, the potatoes cook evenly throughout.
While your potatoes are boiling, melt butter over medium heat until it "sings". Then add grated garlic, fresh chopped thyme & rosemary, kosher salt, and freshly cracked black pepper and let infuse for 5 minutes over low heat.
Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth.
Add salt to taste and finish with freshly chopped chives. Enjoy!

Notes

To Make Ahead: Save room in a crowded kitchen by making these mashed potatoes ahead of time and keeping them warm in a slow cooker or instant pot! Just keep them on low setting until it's time to serve!

Use High Quality Ingredients

Mashed Potatoes is one of those recipes that is so simple, so you really taste each and every ingredient. I highly recommending using the best quality ingredients you can find for this dish - you will definitely notice a difference in how the final dish tastes!

I always use a high quality grass-fed butter but make sure to use the unsalted version, so you can control for the salt level.

Use fresh herbs if possible - it makes a noticeable difference in the flavors of the herb butter. If you cannot used fresh, make sure to halve the measurements for dried herbs.

Chicken Broth is the Secret

This is my secret to the best Mashed Potatoes ever! Simmering the potatoes in chicken broth (versus water) helps infuse the potatoes with additional flavor while cooking - this will make a huge difference in how your Mashed Potatoes taste.

Cut Your Potatoes into Similar Sizes

I highly 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.

Add Cooked Potatoes Back into the Pot or Dutch Oven

After you cook the potatoes, strain them and add them right back into the same dutch oven or pot. This helps with two things: 1. the residual heat will help evaporate any excess moisture (which we don't want or you'll get watery Mashed Potatoes) and 2. this will help keep the potatoes warm.

Use a Potato Ricer

I will never recommend a kitchen gadget if I didn't think it made a noticeable difference in the dish - but a good potato ricer makes all the difference! It allows you to easily rice your potatoes through the ricer and ensures that there are no lumps. I have noticed that the texture and consistency when using a potato ricer is significantly better.

Avoid Over Mixing

Don't over mix or your Mashed Potatoes can turn gummy! Fold in the seasonings to your riced potatoes just until they're incorporated.

Customize with your Add-Ins!

I like my Mashed Potatoes exactly how they are made in this recipe - however, you can customize them to your liking with additional add-ins! Here are some ideas:

Sour cream or cream cheese

Difference shredded cheeses, such as cheddar or gouda, on top

Roasted garlic

Caramelized onions

Nutrition