No fuss, three ingredient mashed potatoes made super creamy by whipping them with a stand mixer. These are the first mashed potatoes I’ve tried that have worked out for me! No cream cheese, sour cream or heavy cream, just good old butter and milk. I know this will be my go to recipe from now on!
My many mashed potato fails
I’ve made lumpy, under cooked, starchy, gluey and gummy mashed potatoes. I’ve made bland ones and over seasoned ones. It’s kind of shocking how bad my history is with mashed potatoes since I’m pretty confident in the kitchen. But these have been my kryptonite. That’s why I was reluctant to try yet another recipe. We were having an eat steak and play board games night with friends (best kind of night) and they wanted mashed potatoes as as side. So, I grit my teeth, started looking for a recipe and found this one. It had great reviews, seemed super easy and asked for the simplest ingredients. I was still worried given my track record.
Creamy mashed potatoes for the win!
Finally, success. And they are so easy to make:
You place your peeled potatoes in a saucepan. The pieces shouldn’t be too big, so either quarter or half them until you get 1-2 inch pieces. Cover them with COLD water. The reason you use cold water is so that the potatoes don’t begin cooking the second you add the water to them which would result in uneven cooking. Boil partially covered until potatoes are tender.
Once potatoes are cooked, you drain them, mash them a little by hand, then whip them with the whisk attachment of your stand mixer, while drizzling hot milk in little by little. Milk should be HOT, because cold milk won’t be absorbed well into the potatoes. You then add the butter piece by piece, to allow even absorption, and season.
Garlic Mashed Potatoes: Add two minced garlic cloves to the potatoes before whipping, or roast some garlic cloves and squeeze out the roasted garlic paste into the mash for richer flavor.
Sweet Potato Mash: Sub the potatoes for orange sweet potatoes. Try adding some cinnamon!
Creamy Mashed Potatoes
- 12 medium russet potatoes, peeled 4 lbs or nearly 2 kg
- 1 1/4 cup hot milk optional, add 2 sprigs of fresh rosemary or thyme to the hot milk to infuse the flavor, remove before adding to potatoes.
- 2 sticks room temperature butter, cut into cubes 225 g
- 1 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- chopped parsley or chives, to garnish
- Cut peeled potatoes into halves or quarters if very large. Place in a pot and cover with cold water. Bring to a boil and boil partially covered for 20-25 min or until potatoes are tender when you poke them with a fork.
- Drain well, and transfer to bowl of your stand mixer. Mash the potatoes a little by hand to break them up, then attach whisk to the stand mixer and whisk on low speed for 30 seconds, then increase speed to medium and slowly drizzle in the hot milk.
- Once milk is combined, add the butter, one cube at a time while mixer is still running. Wait a few seconds between each addition. Once all butter is added, add in the salt and pepper.
These creamy mashed potatoes would go great with:
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!