Can You Use Heavy Whipping Cream in Mashed Potatoes

Never accept lumpy mashed potatoes over again! Here, nosotros talk about the All-time Mashed Potatoes Recipe and how to make creamy mashed potatoes perfect every single time. These mashed potatoes are are silky-smooth, SO flavorful and perfect for a crowd.

For more than white potato recipes other than mashed be sure to check out these Crispy Parmesan Roasted Potatoes, Cheesy Potatoes Dauphinoise, and these Cheddar Scallops Potatoes!

Best Mashed Potatoes Recipe

I offset posted the recipe for these Creamy Dreamy Mashed Potatoes around Thanksgiving in 2014, three years ago! They've been 1 of the most popular recipes on the weblog around the holidays since then, so I thought it was time to give them a little love again. We updated some of the old photos, and re-shared it just then we can make sure information technology doesn't ever go forgotten.

This is my tried-and-true method for making mashed potatoes, I promise, they come out PERFECT every single fourth dimension and they truly are the all-time flossy mashed potatoes recipe.

These whipped potatoes are smoothen equally silk, full of garlicky goodness, and of course, lots of butter! I'd say they're ever-so-slightly elevated with the add-on of antiseptic butter and tedious-steeped garlic but they're still totally reminiscent of the old-school mashed spud recipe nosotros all know and love.

They're also really like shooting fish in a barrel to double or triple to serve a behemothic crowd. Trust me, this is THE All-time MASHED POTATO RECIPE yous will find on the internet. I promise!

Why mashed potatoes??

Mashed potatoes are often the overlooked centre kid of the Thanksgiving table. While you may preach that everyone gets the same corporeality of love and equal attention is paid to all three children, really the middle child, mashed potatoes, ever gets the short finish of the stick – or and so I've heard.

On Thanksgiving, after y'all've lovingly prepared Grandma's dressing and taken the time to make green bean goulash from scratch, the mashed potatoes are oft a dish that become completely overlooked or haphazardly put together minutes before turkey time.

They happen to exist one of the simplest additions to the lineup of nutrient on the big mean solar day BUT they're as well i of the easiest sides to screw upwards. The mashed potatoes can have lumps. The starchy flesh can turn gummy in an instant. The mashed potatoes can be grainy. And worst of all, the mashed potatoes tin exist completely and utterly flavorless. It's a hard, unappreciated chore making the best mashed potatoes.

Over the years I've humbly mastered this mashed potato recipe and I retrieve I have few cardinal tips that will ensure that you as well, can get a pro at whipping up the perfect mashed tater. Thus ensuring equal beloved to all sides.

Say hi to the all-time mashed potatoes recipe y'all'll ever make.

Best potatoes for mashed potatoes

Start things first, what kind of irish potato should you lot employ?? I've tried every potato out there — russet, yukon gold, red golden, etc. — and while they all yield tasty mashed potatoes, for me, classic is all-time, which means you desire to go with the russet potato.

A russet potato has the perfect amount of starch, is forgiving, and the best part, yields the fluffiest mashed potatoes.

Ingredients in The Best Mashed Potatoes Recipe

Russet potatoes. Like nosotros discussed earlier, I adopt to use a russet potato to achieve the flossy mashed potatoes. You'll need well-nigh 3 pounds of russet potatoes.

Butter. You can't make the best mashed potatoes recipe without butter amirght? This is non a time to exist stingy, butter is your friend in mashed potatoes.

Garlic. I don't like for my Thanksgiving mashed potatoes to be overly garlicky, and so instead we infuse the butter with garlic, for a very subtle garlicky undertone.

Heavy cream. Another essential ingredient. Heavy cream makes this flossy mashed potatoes extra luxurious and gives them the best mouthfeel yous can't achieve with milk.

Sour cream. For just a touch on of tanginess and added season.

Salt. Potatoes don't have any salt in them, and then yous need to give them a piddling bit of help!

How to Make the Creamiest Mashed Potatoes

Follow these steps on how to make the creamiest mashed potatoes and you volition thank me later. Let'south get started!

Cook the potatoes. Add peeled and diced potatoes to a large stock pot. Embrace with h2o. You want the water to be about one-2 inches over the potatoes.

Flavor your cooking liquid!This is SO of import! Considering potatoes naturally have no seasoning or taste, you want to be able to season the mashed potatoes in each footstep. When you lot common salt the cooking liquid, you lot ensure ample season infuses into the actual potato itself. Cook until they are fork-tender. Information technology should have most 20-25 minutes.

Infuse the butter with garlic.We add lots of season to these flossy mashed potatoes by infusing the butter with a piddling bit of garlic. All you take to practise is estrus the butter up in a small saucepan over a medium-low oestrus. Once the white solids (the milk solids) rising to the tiptop of the butter, spoon them out and add the garlic.

Let the garlic cook until soft, about xv minutes. Pull the garlic out and toss it out. Reserve the garlicky butter and keep warm over a very low heat.

Dry the potatoes!Yous don't want any excess moisture in the mashed potatoes. The just moisture y'all want should be from the foam, butter, and sour cream. Watery mashed potatoes is no bueno.

Once you lot drain them, let them sit for 1-2 minutes in the colander until they don't have any excess moisture on them.

Rice the potatoes.I am then thankful for purchasing a ricer years ago, it's been a full lifesaver and produces creamy mashed potatoes every unmarried time. I've had endless people ask if they tin can substitute something else, and the answer is no. Ricers are inexpensive, stored easily and you'll use it fourth dimension and time once again. I have this one and dear it.

Working in batches rice the potatoes back into the pot you cooked them in.

It'south very important to rice potatoes when they are notwithstanding hot. Hot potatoes = shine mashed potatoes.

Add hot liquid to the hot mashed potatoes.Adding cold cream, milk or butter will actually cool the potatoes down, which will in turn risk a lumpy brew. Brand certain your cream is hot and add to the mashed potatoes. Then you'll desire to add lots and lots of butter. More specifically, the garlicky butter y'all infused.

Work quickly and do non over-mash! This is as of import as any other pace, working quickly, once more, facilitates in a lump-free mashed murphy, but information technology also keeps the mashed potatoes from becoming gummy, something I know first-mitt.

Once you add all the cream, butter, and salt to the potatoes, use a mitt mixer to whip them up. ONLY MIX UNTIL THEY ARE COMBINED. Add together sour foam. Whip 1 more fourth dimension. Season to sense of taste with table salt and pepper.

How to reheat mashed potatoes

I know it may seem like an obnoxiously long listing of steps, merely they're all insanely easy to follow. I can clinch y'all, it will put perfect mashed potatoes at your table in less than 30 minutes.

Of form yous can besides brand them ahead of fourth dimension, and re-heat them after, which I'd really suggest for Thanksgiving Solar day. Hither's how:

• Gently reheat the mashed potatoes on the stove over a depression heat.  Stir ofttimes to avoid the mashed potatoes sticking to the bottom of the pan.
• If there'southward more than heating real estate in the oven, transfer the potatoes to an oven-safe dish and let them warm up in a 300 degree oven. Keep warm until serving.

Do I need to heat the sour cream?

No! You desire the cream and the butter to be hot only it'south totally fine if the sour foam comes from the refrigerator. If yous can call back, try to take the sour cream out of the refrigerator almost 30 minutes before adding it so it'due south room temp. If you lot don't remember, no big deal.

How tin can I make this Best Mashed Potatoes Recipe for a large crowd?

I would just double or triple in that location recipe. However, I would start off by using about 1/2 cup less of heavy foam. If needed, add more.

What are milk solids?

When you slowly oestrus up butter, there will be little white solids that come up to the pinnacle of the butter. These are the milk solids. I like to remove them in this recipe then the garlic and butter don't burn when we melt the garlic. If yous desire to skip this step, you totally could, only make sure to continue a actually expert centre on the butter while the garlic cooks in it. When the milk solids are still in the butter, it has a tendency to burn a little scrap easier.

Practise I have to utilize sour foam?

No, but I practice believe sour cream contributes to the overall amazing flavor of these creamy mashed potatoes. There's a reason this the Mashed Potatoes Recipe!

Can I use whole milk instead of foam?

Yep. However, heavy foam is what makes these then luxurious, so keep that in mind!

Variations on mashed potatoes

• Cream cheese mashed potatoes (Tried information technology, loved information technology!)
• Roasted garlic paste
• Pesto mashed potatoes (That beautiful color!)
• Add garlic pulverisation
• Make cheesy mashed potatoes! Add in shredded cheddar, gouda, or even goat cheese for a tangy twist.

HOWEVER, I would advise you make them as is the outset time effectually, because honestly, these mashed potatoes actually don't need anything else.

Best Mashed Potatoes Recipe

These Creamy Mashed Potatoes are the best recipe ever! Step-by-footstep instructions on how to make the creamiest mashed potatoes every unmarried time!

Prep Time 20 minutes

Cook Fourth dimension 15 minutes

Total Fourth dimension 35 minutes

Servings 6 people

Calories 338 kcal

• 3 pounds russet or yukon golden potatoes, peeled and cutting into large cubes
• 1 sticks + ii tbsp unsalted butter, divided
• 7 cloves garlic cloves individually smashed with the dorsum of a pocketknife
• 3/4 loving cup warm heavy foam
• 3/four loving cup sour foam
• 1 teaspoon salt, plus more than to taste

1. Melt 1 stick of butter on a low heat in a small bucket. Continue to keep warm on a low heat until white milk solids ascension to the meridian, remove milk solids. Add smashed garlic and cook on depression to infuse the garlic. Cook for 15 minutes. REMOVE GARLIC CLOVES AND DISCARD, keep butter warm over a depression heat.

2. While the butter melts and garlic cooks, add potatoes to a medium pot and fill with h2o making sure all potatoes are covered, Season water liberally with salt. Bring to a eddy and reduce to a simmer until potatoes are fork-tender, virtually 20 minutes.

3. Drain potatoes, making sure to go rid of ALL excess wet. VERY IMPORTANT! I like to let them bleed for a few minutes in the colander and then blot them with a dry newspaper towel.

4. While potatoes are still hot, pass through a ricer and add together dorsum to the same pot you cooked them in. (I rice them into the pot.)

5. Cascade in warm melted butter, salt, and warm cream. Use a paw held mixer on a medium speed until the potatoes are whipped and butter is incorporated, about ii-three minutes, max. Do not over mix. Add sour cream and apply the mixer on the lowest setting to mix until smooth, another infinitesimal or so. (Sour foam does non demand to exist at room temperature or warm.) Do NOT OVER BEAT. Flavor to sense of taste with salt and pepper.

6. Transfer to serving dish. Cook remaining two tablespoons of butter and pour over potatoes. Sprinkle with paprika and chopped parsley.

Diet Facts

Best Mashed Potatoes Recipe

Amount Per Serving (i g)

Calories 338 Calories from Fat 153

% Daily Value*

Fat 17g 26%

Saturated Fatty 10g 63%

Cholesterol 56mg xix%

Sodium 433mg nineteen%

Potassium 1009mg 29%

Carbohydrates 43g 14%

Cobweb 3g xiii%

Saccharide 2g 2%

Protein 6g 12%

Vitamin A 616IU 12%

Vitamin C 13mg 16%

Calcium 80mg 8%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

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