The trick to perfect creamy mashed potatoes is boiling the potatoes whole, then quickly peeling and mashing them together with milk, cream, butter and salt.
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Perfect Creamy Mashed Potatoes
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The trick to perfect mashed potatoes is in boiling the potato whole with the skins still intact.
Yes you read that right, boiling the potato in its skin. Why? Because with the skin on, the potato can’t get waterlogged whilst cooking.
Then once they’ve cooked to tenderness, cut the potatoes in half and the skins will peel right off. Combine them with a cream, butter, and herbs mixture and whip it all together for the most incredible mashed potatoes you can ever imagine!
I’m a Potato, but not a Couch Potato
Dear Reader, I’ve come to the conclusion that I am a potato.
Bear with me dear reader as I bare 5 reasons for calling myself a potato. Or skip all my blah blah blah-ing and go to the bottom of this post for types of potatoes, tips and the actual recipe you came here for..
- First, I call myself a potato because I was raised by an Idaho (raised) farmer.
- Then there is the fact that like people, all potatoes come in different shapes and sizes, but not once will you look at a potato and think to yourself
“Wow! That potato is the perfect shape!”
The same goes for me: I am a normal human being, and never once will you look at me: at my emotional health; my physical health; at my spiritual health or at my mental health, and think
“Wow! That girl is in perfect shape.”
- Also, there’s the fact that I always react to pressure. One way or another, if you stick me under the heat or into boiling water or should you straight up fry me: I will react. The trick is to making sure it’s a good pressure. Attempting to fry potatoes in Hot Cocoa will never work out.
- Beneath my hard, speckled, dirty and sometimes rooty exterior: I am gloriously delicious! Or at least I am kind, and thoughtful, and have a mostly good heart.
- Surround me with buttery creamy kindness and I get even better! Oh yeah baby! My taste buds love cream and they love butter. But theoretically speaking: I was made for the creams and butters of the real world. I’m not the type of potato that mixes well with mean words or deeds: don’t burn me or I will smell terrible and taste worse (Burned potatoes do have an excuse for lack of hygiene!). Hahaha.
Mrs Crazy Potato Head
So you see dear friends: I’m a potato. And you probably are too. Though perhaps a different variety than myself. According to the Myers and Briggs Personality test, I am a Mediator Potato (INFP-T). What kind of potato are you?! Hahaha! But for reals, it’s kind of fun finding out… Tell me in the comments!
PS – I totally understand if you’re thinking I’m crazy right about now. Don’t worry though! Whether I’m crazy or sane: my mashed potatoes taste heavenly!
What type of Potato you should use for Creamy Mashed Potatoes:
Okay now back to real potato types.
For the most perfect creamy mashed potatoes you want to use potatoes with a high starch content. In other words:
- Russet Potatoes (but use the small ones, not those behemoth ones!)
- Yukon Gold Potatoes
Personally I like a mix of the two, with slightly more russets, than Yukon golds. Your choice though!
If you would like to add some amazing tasting chunks of potatoes within the creaminess: add a couple of red potatoes to the mix.
Tips while cooking these:
- Once done boiling, wait a minute before cutting and peeling so you don’t burn your hands! However, don’t wait too long or the skins “settle” and are no longer super simple to slide right off.
- Add Garlic to the potato water to very subtly flavor them.
- Don’t shy away from the butter and cream! We tend to be scared away from butter and cream. But honey, you’re making the BEST EVER mashed potatoes! Butter and cream are a must!
Recipe for Perfect Creamy Mashed Potatoes:
- 5 pounds Potatoes- mix of Russets and large Yukon Golds is best
- 1/3 cup Salt
- 1-3 whole garlic heads (optional)
- 1.5 cup Heavy Cream
- 1 cup Milk
- 6 TBS Butter
- 3-5 Spriggs Fresh Thyme
- 1 small bay leaf
- More Salt
- 2 TBS Freshly minced Chives (optional)
- Place Potatoes in a large pot, completely covered by at least 2 inches with cold water.
- Season the water with 1/3 cup Salt.
- Over High Heat, bring the water to a light boil then reduce heat to medium.
- Adjust heat as necessary to maintain a gentle boil.
- Cook for 30 minutes, until potatoes feel tender.
- Drain the Potatoes and let sit 3-5 minutes to slightly cool.
- Cut potatoes in half one at a time and gently slide their skins right off.
- Place peeled potatoes in a large mixing bowl and set aside.
- In a medium saucepan over medium heat combine cream, milk, butter, thyme and the bay leaf. Heat until warm and well incoporated. Do not let it boil.
- Remove Thyme Spriggs and Bay leaf from the Cream.
- Pour warmed cream mixture over potatoes and mix to puree.
- Add Salt to taste (usually a tablespoon or three is needed).
- Sprinkle with fresh chives.