the Best homemade creamy mashed potatoes an easy recipe
Mashed potatoes are a timeless, easy-to-make side dish that adds a touch of comfort to any meal.
Perfect for holiday feasts, Sunday dinners, or casual gatherings, this creamy and delicious recipe pairs beautifully with roast meats, barbecues, and more.
Whether you’re hosting a festive celebration or preparing a cozy family dinner, these mashed potatoes are sure to be a hit.
Mashed Potatoes the best Go-To Side Dish
Mashed potatoes are the ultimate side dish to complement a variety of meats.
They pair perfectly with mustard-glazed chicken legs, roast leg of lamb, turkey, capon, or tender lamb shanks.
This simple homemade recipe delivers a creamy, flavorful texture that’s easy to customize to your taste.
This classic side dish is versatile and can be seasoned or enriched in countless ways to suit any meal.
Perfectly creamy, delicious, and easy to prepare, these mashed potatoes are sure to elevate your dining experience.
The Ingredients you need for mashed potatoes
- 500 gr potatoes
- water for boiling
- salt
- 1 garlic clove
- 1 bay leaf
- 1 tbsp butter
- 2 portions of Kiri cheese (optional, it will add a creamy texture and enhance the flavor)
- 1/2 glass of milk (adjust to your preferred consistency)
Which potatoes for the best mashed potatoes ?
For the best mashed potatoes, choose varieties that are high in starch and low in moisture. These potatoes break down easily, creating a fluffy, creamy texture. Here are some of the best options:
1. Russet Potatoes (Idaho Potatoes) : High in starch and low in moisture, they mash easily and create a light, fluffy texture. You will get a classic, creamy mashed potatoes.
2. Yukon Gold Potatoes : They have a medium starch content and a naturally buttery flavor, resulting in a smooth and rich mash. as a result you will have a slightly denser, creamier mashed potato with more flavor.
3. Maris Piper or King Edward (Popular in the UK) : Versatile and high in starch, perfect for smooth mashed potatoes. the best for both classic and flavored mashed potatoes.
Tips for Perfect Mashed Potatoes
- Avoid waxy potatoes (like Red or New Potatoes) as they are low in starch and can turn gluey when mashed.
- A mix of Russets and Yukon Gold can offer the perfect balance of fluffiness and creaminess.
- Always start boiling your potatoes in cold water to ensure even cooking.
How to Make Creamy Mashed Potatoes ?
- Prepare the Potatoes:
- Peel the potatoes, wash them thoroughly, and cut them into large cubes.
- This ensures even cooking and reduces boiling time.
- Cook the Potatoes:
- Place the potato cubes in a pot and cover them with cold water.
- Add salt, a pinch of black pepper, the bay leaf, and the garlic clove for extra flavor.
- Bring the water to a boil and cook for 20-25 minutes.
- Test the potatoes with a fork—they should be tender enough for the fork to slide in easily.
- Drain and Reserve Cooking Water:
- Remove the bay leaf and drain the potatoes.
- Save a cup of the cooking water—it can be used later to adjust the texture of the mash.
- Mash the Potatoes:
- Use a food mill, potato masher, or an electric whisk (not a hand mixer, as it can make the mash gluey).
- Place the drained potatoes in a large bowl and begin mashing until smooth.
- Incorporate Butter, Cheese, and Milk:
- Gradually add small amounts of butter, optional Kiri cheese, and milk.
- Mix gently after each addition to avoid over-softening the mash.
- Adjust the Consistency:
- If the mash is too firm, add a little of the reserved cooking water, one spoonful at a time, until you reach your desired creaminess.
- Serve:
- Transfer the mashed potatoes to a serving dish.
- Top with a drizzle of roast meat cooking juices, a knob of butter, or a splash of olive oil for added flavor.
Make-Ahead and Reheating Tips for Mashed Potatoes
Preparing in Advance
- Keep Warm for a Few Hours: After making the mashed potatoes, you can keep them warm for up to two hours using a slow cooker on the “warm” setting.
- Day-Ahead Prep: If preparing the potatoes the day before, store them in an airtight container in the refrigerator until reheating.
Reheating Methods
- In the Oven:
- Transfer the mashed potatoes to a baking dish.
- Stir in a splash of milk to maintain a creamy texture.
- Cover the dish with foil and bake at 350°F (175°C) for about 30 minutes, stirring once or twice to ensure even heating.
- In the Microwave:
- Place the mashed potatoes in a microwave-safe dish.
- Heat on high power, stopping to stir occasionally.
- Add warm milk as needed to restore the creamy consistency.
Pro Tip:
Mashed potatoes can dry out during storage and reheating. To refresh their texture, always add a little warm milk or a knob of butter and mix until smooth before serving.
Homemade creamy mashed potatoes
Ingredients
- 500 gr potatoes
- water for boiling
- salt
- 1 garlic clove
- 1 bay leaf
- 1 tbsp butter
- 2 portions of Kiri cheese optional, it will add a creamy texture and enhance the flavor
- 1/2 glass of milk adjust to your preferred consistency
Instructions
- Peel the potatoes, wash them thoroughly, and cut them into large cubes.
- Place the potato cubes in a pot and cover them with cold water.
- Add salt, a pinch of black pepper, the bay leaf, and the garlic clove for extra flavor.
- Bring the water to a boil and cook for 20-25 minutes.
- Test the potatoes with a fork—they should be tender enough for the fork to slide in easily.
- Remove the bay leaf and drain the potatoes.
- Save a cup of the cooking water—it can be used later to adjust the texture of the mash.
- Use a food mill, potato masher, or an electric whisk (not a hand mixer, as it can make the mash gluey).
- Place the drained potatoes in a large bowl and begin mashing until smooth.
- Gradually add small amounts of butter, optional Kiri cheese, and milk.
- Mix gently after each addition to avoid over-softening the mash.
- If the mash is too firm, add a little of the reserved cooking water, one spoonful at a time, until you reach your desired creaminess.
- Transfer the mashed potatoes to a serving dish.
- Top with a drizzle of roast meat cooking juices, a knob of butter, or a splash of olive oil for added flavor.
