If you want to know how to make mashed potatoes creamy, throw out any ideas you had about a “healthy” mashed potato recipe. These spuds require a bit more tender love and care, but the result is an indulgent mash that melts in your mouth.
So, what’s the secret to the best mashed potatoes? Three simple ingredients: butter, cream cheese, and heavy whipping cream. Chances are you’re already using butter (real unsalted butter, we hope!), but cream cheese and heavy whipping cream (we weren’t kidding when we said these taters wouldn’t fit with your diet) may be surprising mashed potato additions. Of course, one bite of these Martha Stewart-approved mashed potatoes will convince you to toss that diet right out a window.
To make these dreamy spuds, you’ll need to buy the best potatoes for mashing. We like Russets, which have the perfect amount of starch and eagerly soak up butter and cream. The next step is to use a ricer for fluffy mashed potatoes. Just be careful not to mix your taters too much as this will make them gummy.
Your potatoes are ready to serve once they’re mashed, and you’re free to add your favorite toppings, like bacon, sour cream, a sprinkle of chives, or a dash of cheddar cheese. However, you may find that the simplicity of this recipe is what it makes it so delicious and that add-ins would be overkill.
This mashed potatoes recipe can be served any time of the year. They perfectly complement any quick chicken dinners you whip up during the week, and they’re just as yummy on the second day (if you have any left over, that is!). But we won’t judge you if you eat them straight from the pot on their own Sometimes Mom needs a little break, OK?
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