How To Make The Best Creamiest Mashed Potatoes

When it comes to the holidays it's basically the side dish that keeps on giving am I right surprisingly there are quite a few mistakes when it comes to mastering the art of mashed potatoes we went through about 20 lb potatoes to bring you the ultimate creamy super smooth mashed potatoes there's seriously so good you're going to want to lick the plate there's two types of potatoes starchy and waxy for mashed potatoes you want to start your potato a potato with higher starch and low-moisture will yield a fluffier inside we're using Yukon Gold potatoes there actually somewhere in between the starch and a waxy potato their heart over mash and have a foolproof creamy texture we're going to peel the potatoes before boiling some people like to leave the skin on their mashed potatoes which creates

How To Make The Best Creamiest Mashed Potatoes? Please Watch The Video Below

a little bit more texture before really creamy silky smooth mashed potatoes with the uniform texture it's going to work a lot better with the skin off quick tips to keep your potatoes from discoloring an oxidizing as they sit out play some in a bowl of cold water while you work after you filled your potatoes cut them into 1-inch cubes this way they're going to cook more quickly and evenly add your potatoes to a pot of cold water and a very generous Pinterest all this is going to help build the layers of flavor as potatoes cook which means you'll need less salt down the line now we're going to bring the potatoes with soft boil over high heat once you reach to soft boil reduce the heat to low and simmer for about 12 minutes you'll know your potatoes are ready for mashing 

when they're fork-tender go ahead and remove the pot from the Heat and drain the potatoes through a colander at this point you're actually going to play some potatoes back in the pot over medium-high heat and stir them around for two to three minutes that's just going to release any excess moisture at the end of this the potatoes should be super dry when it comes to mashed potatoes most people use a potato masher or even a fork some people use a potato ricer for a more uniform texter which were also really big fans of if you don't have any of those tools and want to get a similar result you can use a fine-mesh sieve place the boil potatoes in the sieve and use a spatula to gently push them down 

I'm not going to lie this definitely takes more muscle and is more time consuming but the potatoes are going to be so silky smooth and beautiful it's really worth the effort whatever you do do not use a food processor or a hand mixer this is going to overwork the potatoes create and a gummy like paste and let's be real no one wants that now it wouldn't be mashed potatoes without adding some butter you want to use unsalted butter because it allows you to control the amount of salt in your mouth potatoes we made so many variations of mashed potatoes and taste all of them we tried cold buttermilk melted butter sour cream cream cheese heavy cream and after all that we decided to stick with melted butter and heavy cream well some people do like sour cream and cream cheese we found that the flavor really stood out and took away from that uniform consistency and texture that we were looking for quick tip you always want to add your butter before adding any cream or milk 

this is going to ensure that the texture of the potato remains firm before being softened by all that cream if you add your butter and your cream all at once it's gone. This really soupy text her where is if you go gradually it'll be nice and smooth and creamy so remember how we talked about building flavors this is another time where you're going to season it with salt add your heavy cream to a small saucepan over medium-high heat this is also the moment when you can enhance the flavor of your mashed potatoes we're going to add some Rosemary sprigs and garlic will you can get creative with other herbs ingredients as well bring the heavy cream mixture to a simmer when simmering for a few minutes and that cream is getting really confused with flavor you're going to strain out the garlic in the Rosemary through a sieve and then add just the cream to the potatoes live little by little until they're fully Incorporated remember if you add all the heavy cream at once it's just going to become a soupy mess as you fold the heavy cream into the mashed potatoes you're going to see this really smooth move Textra start to come together 

I mean it's so beautiful it's that easy your potatoes are finally ready serve so because it's tasty we're going to top it with more butter we're also going to add some freshly ground black pepper and chives you can really experiment with your toppings but this is a pretty classic preparation or if it's that special time of year pass the gravy baby I mean come on what's not to love and there you have it the creamiest mashed potatoes you've ever laid eyes on or in our case or taste buds Pacific luscious they're really their luscious mashed potatoes like I have we I mean we ate so many of them