Creamy Mashed Potatoes (VIDEO)

Creamy mashed potatoes in a bowl with chives.

4.99 from 448 votes

Creamy Mashed Potatoes (VIDEO)

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

Total Time30

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 grated
1 tbsp fresh thyme minced, if using dried thyme, use 1/2 tbsp
1 tbsp fresh rosemary minced, if using dried roasemary, use 1/2 tbsp
1/2 tbsp kosher salt
1 tsp black pepper
1 cup half & half
1/2 cup parmesan cheese freshly grated
1 tbsp fresh chives for garnish

Instructions

Peel the yukon gold potatoes and cut them into equal size 2" pieces.
Fill a large 5 quart pot with the chicken broth and add the potatoes to the cool broth, ensuring they are fully covered. Cover and bring the potatoes to a boil over high heat. Boil for 20 minutes or until the potatoes are fork tender, then drain, reserving the broth for gravy or soup.
While the potatoes are boiling, melt butter over medium heat in a small saucepan. Add grated garlic, thyme & rosemary, kosher salt, 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 empty, warm pot to allow the steam to evaporate and further dry out the potatoes. 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!

Video

Notes

Make Ahead tips: You can absolutely make Mashed Potatoes ahead of time – I recommend maximum 48 hours in advance. Once the mashed potatoes are done, store in an airtight container or covered in saran wrap/foil in the refrigerator for up to 2 days.

Reheating tips: When ready to serve, you can reheat quickly in the microwave until warmed through OR reheat in the oven at 350F. I recommend adding some cream or butter to help rehydrate the mashed potatoes. Cover the dish with foil and bake for 20-30 minutes or until warmed through. You can store any leftover Mashed Potatoes in an airtight container in the refrigerator for 3-4 days.

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 your final dish.

Add Cooked Potatoes Back into the Pot or Dutch Oven - Straining and adding the cooked potatoes into the same dutch oven or pot allows the residual heat to help evaporate any excess moisture and keeps 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