Creamy Dreamy Mashed Potatoes Perfect Every Time
- Creamy Dreamy Mashed Potatoes : Your Perfect Sidekick!
- Ingredients & Equipment
- Creamy Dreamy Mashed Potatoes (Perfect Every Time!)
- Prep Like a Pro for the Best Mashed Potato Recipe
- From Potatoes to Perfection: The Process
- Pro Tips: Level Up Your Mash
- Recipe Notes for the Best Mashed Potato Recipe Ever
- Frequently Asked Questions
Creamy Dreamy Mashed Potatoes Perfect Every Time
Ingredients:
Instructions:
Nutrition Facts
| Calories | 320 |
|---|---|
| Fat | 20g |
| Fiber | 2g |
Creamy Dreamy Mashed Potatoes : Your Perfect Sidekick!
Ever crave that ultimate comfort food hug? A mashed potato recipe is what you need. These aren't your average spuds.
They're fluffy, creamy, and just the thing to elevate any meal. Think of them alongside a killer Sunday Roast !
The Magic of Mashed Potatoes
Where did this creamy goodness come from? Mashed potatoes have graced tables worldwide for centuries. This easy mashed potato recipe takes about 30 minutes, start to finish.
You'll end up with 4 glorious servings. Perfect for sharing, or not, you know?
Why You'll Love This Recipe
Honestly, who doesn't love mashed potatoes ? This particular recipe delivers creamy mashed potatoes every single time. It's healthier than you think too! Potatoes are packed with potassium and Vitamin C.
Serve it with Sausage and Mash or as the star on top of a Shepherd's Pie . This might just become your best mashed potato recipe .
The Star Ingredients
Let's talk spuds. You'll need 2 lbs of Yukon Gold potatoes. Don't forget the salt, 4 oz of cold butter, ½ cup of heavy cream, and ¼ cup of whole milk.
A pinch of white pepper adds a subtle kick. Want that amazing Garlic Mashed Potatoes flavour? Throw in 2 cloves of garlic.
Alright, let's dive into what you'll need to make the best mashed potato recipe ever. Seriously, this is the easy mashed potato recipe that'll make you a potato pro.
Ingredients & Equipment
Main Ingredients: Let's Get Specific
For this creamy mashed potatoes masterpiece, you'll need:
- 2 lbs (900g) Yukon Gold potatoes, peeled and quartered. Trust me, Yukon Golds are the key . They give you that perfect balance of creamy and fluffy.
- 1 tsp (5g) kosher salt, plus more to taste. Seasoning is everything .
- 4 oz (115g) unsalted butter, cold and cut into cubes. Don't skimp on the butter. It's what makes it lush.
- ½ cup (120ml) heavy cream, warmed. Warmed dairy is essential!
- ¼ cup (60ml) whole milk, warmed.
- Pinch of white pepper, to taste. White pepper is a game changer!.
- Optional: 2 cloves garlic , peeled. Garlic mashed potatoes? Yes, please.
Quality Indicators: For the potatoes, look for firm, smooth skins without sprouts. Soft spuds are a no-go. And always, ALWAYS use proper butter.
Seasoning Notes: Spice it Up
The core of this mashed potato recipe is simple. But these twists can elevate it:
- Essential Spice Combinations: Salt and white pepper are the basics. However, consider a pinch of nutmeg for warmth.
- Flavor Enhancers and Aromatics: Roasted garlic is divine. Also, try adding fresh chives.
- Quick Substitution Options: If you're out of white pepper, a tiny bit of black pepper will do in a pinch.
Equipment Needed: Keep it Simple
You don't need fancy gadgets. Just a few essentials:
- Large pot
- Potato ricer or Potato Masher
- Measuring cups and spoons
- Wooden spoon
- Small saucepan (for warming cream and milk)
Household Alternatives: No ricer? A good old potato masher works. Just make sure you mash thoroughly to avoid lumps.
This mashed potato recipe is seriously foolproof. It’s perfect served with Sausage and Mash or alongside a Sunday Roast . Or as a topping for Shepherd's Pie .
And if you're feeling fancy, why not try a Dairy Free Mashed Potatoes version?
Alright, let's get this mashed potato recipe sorted! Think of it as the ultimate comfort food, the backbone of a good Sunday Roast , or even a cheeky side to bangers and mash.
We're aiming for proper, fluffy, creamy mashed potatoes the kind your nan would be proud of. Honestly, there's nothing better than a good mash, you know? So, let's dive in!
Creamy Dreamy Mashed Potatoes (Perfect Every Time!)
These aren't just any mashed potatoes. We're talking about a luxurious, cloud like side dish. It's ridiculously easy to make. Think less school dinner, more Michelin star (well, almost!).
This mashed potato recipe is a game changer.
Prep Like a Pro for the Best Mashed Potato Recipe
Essential Mise en Place
First things first, let's get organised. Peel and quarter 2 lbs (900g) Yukon Gold potatoes . Seriously, Yukon Golds are the best for this.
You can use Russets, but they need more love (aka butter). Cube 4 oz (115g) of cold unsalted butter . Measure out ½ cup (120ml) heavy cream and ¼ cup (60ml) whole milk .
Oh, and warm them up. Trust me on this. Grab 1 tsp (5g) kosher salt , and white pepper. Got all that? Good.
Time Saving Tips
Honestly, peeling potatoes is a drag. If you're feeling lazy, leave the skins on for a rustic mashed potato recipe .
Just make sure to scrub them really well. You can also chop the potatoes while the water's heating up to save a few minutes.
It's all about efficiency, innit?
From Potatoes to Perfection: The Process
Step-by-Step: Easy Mashed Potato Recipe
- Boil 'em: Place the potatoes in a large pot. Cover with cold water. Add 1 tsp (5g) salt . Bring to a boil over high heat . This is crucial for even cooking.
- Cook 'em Right: Reduce the heat to a simmer. Cook until fork tender. (About 15- 20 minutes). A fork should slide in and out easily. You know?
- Drain and Dry: Drain the potatoes well . Return them to the pot. Place back on the stove over medium low heat. Dry out any excess water.
- Rice or Mash: Working quickly, pass the hot potatoes through a ricer. Or, mash very thoroughly with a potato masher. The ricer makes for truly fluffy mashed potatoes .
- Butter Time: Add the cold, cubed butter. Stir until melted and fully incorporated. Don't skimp on the butter!
- Cream It Up: Gradually pour in the warmed heavy cream and warmed milk. Stir constantly until smooth, creamy, and light. We are aiming for creamy mashed potatoes .
- Season Like a Boss: Season with white pepper and salt to taste. Serve immediately.
Pro Tips: Level Up Your Mash
Expert Hacks
Always warm your dairy! Seriously, it makes a difference. And, don't overwork the potatoes. That's how you get gluey mashed potatoes with cream . Nobody wants that.
Common Mistakes
Don't boil the potatoes in salted water after they are cooked! They won't absorb the salt properly. And for god's sake, use the right kind of potatoes!
So there you have it, my friend! The perfect mashed potato recipe . It's the perfect base for Sausage and Mash , fantastic with Shepherd's Pie , and a must have for any Sunday Roast .
Or maybe try Garlic Mashed Potatoes , Honestly? Whatever you choose, I'm betting it will taste good!
Recipe Notes for the Best Mashed Potato Recipe Ever
Alright, before you dive headfirst into making these creamy mashed potatoes , let's have a wee chat about some extra tips.
I honestly think this easy mashed potato recipe is fool proof, but a few insider secrets never hurt anyone, right? Plus, these nuggets of wisdom will help you make sure that it becomes your best mashed potato recipe .
Plating Like a Pro, or At Least Trying To
Serving Suggestions: Making 'em Look Pretty
Presentation matters, even when it comes to humble spuds. For a simple yet elegant plating, swirl the fluffy mashed potatoes into a bowl and make a well in the centre.
Drizzle with melted butter, top with freshly chopped chives, and a sprinkle of sea salt. For a fancier touch, pipe the mashed potatoes with cream onto plates using a piping bag for a restaurant worthy finish.
Of course, it's all personal preference, but a little effort goes a long way, you know?
These babies are amazing as a side to a classic Sunday Roast . Talking about that, it would go really well with Sausage and Mash , or even as the topping for a cracking Shepherd's Pie .
Don't forget some greens.
Leftovers? No Problem, Mate!
Storage Tips: Keeping 'Em Fresh
If you're lucky enough to have any leftovers, here's the drill. Pop the mashed potatoes into an airtight container and stick them in the fridge.
They'll keep for about 3 days. Reheat gently in a saucepan over low heat, stirring often, and add a splash of milk or cream to bring them back to their creamy glory.
Honestly, reheated mashed potatoes are never quite as good as freshly made, but they're still pretty darn tasty.
Freezing mashed potatoes isn't ideal, as the texture can change, but if you really need to, freeze them in individual portions. Thaw completely before reheating.
Mix it Up, Why Not?
Variations: Time to Get Creative
Fancy a change? Let's switch it up. For Garlic Mashed Potatoes , roast a head of garlic until sweet and soft, then mash it right in with the potatoes.
It adds a lovely, mellow flavour. For a dairy free mashed potatoes version, swap the butter and cream for olive oil and unsweetened almond milk.
You'll be surprised how good they are!
Don't be afraid to experiment with herbs and spices. Rosemary, thyme, and nutmeg all work wonderfully. And if you're feeling extra adventurous, try adding some roasted vegetables like parsnips or butternut squash.
Fuel Up!
Nutrition Basics: A Little Bit of Goodness
Each serving of these mashed potatoes is estimated to have about 320 calories. They also provide a good source of carbohydrates for energy and a small amount of protein.
Potatoes are also packed with vitamin C and potassium. However, keep in mind that the butter and cream add saturated fat, so enjoy in moderation as part of a balanced diet.
Honestly, making these creamy mashed potatoes is like giving yourself a big hug on a plate. Don't be scared to experiment, and most importantly, have fun. You got this!
Frequently Asked Questions
Why are my mashed potatoes gluey? I thought this mashed potato recipe was foolproof!
Ah, the dreaded gluey mash! This usually happens from overworking the potatoes, releasing too much starch. Be gentle when mashing or using a ricer, and avoid using a blender or food processor.
Also, make sure you're using the right type of potato waxy varieties like red potatoes are more prone to becoming gluey.
Can I make mashed potatoes ahead of time? Like, before the Queen's Speech on Christmas Day?
You can, but they're always best served fresh. If you absolutely must, make them a few hours ahead, add a little extra butter and cream to compensate for drying, and keep them warm in a slow cooker or covered in a heat proof bowl set over a pan of simmering water.
Give them a good stir and add a splash more warmed milk or cream just before serving.
What's the best kind of potato to use for this mashed potato recipe?
For creamy, dreamy mashed potatoes, Yukon Golds are your best bet! They have a naturally buttery flavour and a smooth texture. If you can't find Yukon Golds, Russets will also work, but they tend to be drier, so you'll need to add a bit more butter and cream to get the right consistency.
How can I make my mashed potatoes extra flavourful? Is there more to it than just salt and pepper?
Absolutely! Think beyond basic seasoning. Roasted garlic mashed potatoes are a classic simply roast a head of garlic alongside the potatoes, then mash it in. You could also infuse the cream and milk with herbs like rosemary or thyme.
A pinch of nutmeg or a dash of truffle oil can also elevate your mash to gourmet status.
Are mashed potatoes healthy? I'm trying to watch my waistline!
Mashed potatoes can be part of a balanced diet, but portion control is key! To make them healthier, you can reduce the amount of butter and cream, or substitute with lower fat options like Greek yogurt or skim milk. Leaving the skins on adds fibre and nutrients.
Serve them alongside plenty of vegetables and lean protein for a complete and satisfying meal.
Can I freeze leftover mashed potatoes? I always seem to make too much!
Yes, you can freeze mashed potatoes, but the texture might change slightly. To minimize this, add a little extra butter or cream before freezing. Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container.
Reheat in the oven or microwave, adding a splash of milk or cream to restore the creamy texture. They're not quite as good as fresh, but perfect for a quick mid-week meal!
