A perfect creamy, mashed potatoes recipe for Thanksgiving, the Holidays or any Sunday lunch along with stewed chicken and chow mein (my mom’s favorite combo) or a pot roast.
Growing up in the Caribbean, my job was to whisk the potatoes until it achieved fluffy perfection. It seemed like I was whisking for hours–and tasting as I went along, which mostly likely only left half in the bowl for the rest of the family. That’s what usually happens when you ask a foodie to help. Yum!
The addition of the egg in this creamy mashed potatoes recipe might be a first for the internet, but it’s the way my mom always did it. It lends a unique, rich creaminess with no egg taste if added when the potatoes are hot. If you are adventurous enough, I urge you to give it a try.
This mashed potato dish is exceptionally creamy, delicious, and luxurious with a hint of garlic and I hope you give it a try!
10 tips for the perfect mashed potatoes:
Mashed potatoes are a classic comfort food, and making the perfect batch can be a delightful addition to any meal. Here are 10 tips to help you achieve creamy, fluffy, and delicious mashed potatoes:
Choose the right potatoes:
Use starchy potatoes like Russet or Yukon Gold for the creamiest texture. They have a higher starch content, which helps create a smoother mash.
Cut evenly:
Cut the potatoes into even-sized chunks to ensure they cook uniformly.
Boil the potatoes:
Start with cold, salted water, and then bring it to a boil. This helps the potatoes cook evenly and absorb flavor.
Don’t overcook:
Cook the potatoes until they’re tender but not falling apart. Overcooking can make them watery.
Drain well:
Drain the potatoes thoroughly to remove excess water. You can also return them to the hot pot for a minute to evaporate any remaining moisture.
Use a potato ricer or masher:
For the fluffiest texture, use a potato ricer or a hand masher to break down the potatoes. Avoid using a food processor, as it can make them gluey.
Warm your dairy:
Heat the milk or cream before adding it to the potatoes. This prevents the potatoes from cooling down too much during mashing.
Add butter:
Real butter adds rich flavor and a silky texture to mashed potatoes. For extra indulgence, use unsalted butter.
Season generously:
Season with salt and pepper to taste, and don’t be afraid to be generous with your seasonings. Taste as you go to achieve the right balance.
Customize:
Get creative with add-ins like roasted garlic, herbs, cheese, or sour cream to elevate the flavor of your mashed potatoes. Just be mindful not to overwhelm the potatoes with too many ingredients.
Remember that practice makes perfect, and adjusting these tips to your personal taste is key. With a little practice, you’ll be able to make the perfect batch of mashed potatoes every time.
Also check out these wonderful holiday side dishes:
Ingredients
Instructions
- Place potatoes in a large pot, cover with water and add 2 tbs salt and garlic. Bring to a boil, lower heat to medium high and cook until fork tender. Drain.
- Being careful, place hot potatoes in the potato ricer which peels and mashes the potatoes at the same time. Alternatively, you can peel and mash with a potato masher.
- While the potatoes are still hot, immediately add egg and butter and whisk with a fork to combine. Gradually add warm cream and continue to whisk until creamy, light and fluffy.
- Serve room temp.
Video
Nutrition
