Best Creamy Mashed Potatoes are light, fluffy, and positively delicious! The secret to making the best creamy mashed potatoes is in our 4-ingredients and the way we mash them. Whether you need an extra side for the holiday table, or for a quick weekend dinner, this is the recipe on How to Make The BEST Creamy Mashed Potatoes! Super easy and one you cannot mess up!
These mashed potatoes are guaranteed to be your favorite side dish to serve with your front-runner dishes.
And maybe possibly for any holiday and dinner party.
This recipe is very simple, no-fuss to make – yet loaded with a ton of flavor.
Best of all, no need for any extra calories and fat to be added to this recipe.
Too many recipes for mashed potatoes are loaded with a ton of cream cheese, heavy cream, and buttermilk. And, all that unnecessary calories and fat only weighs it down.
Plus, it’s just not healthy for anyone.
Our recipe for these mashed potatoes is both delicious and light for the entire family to enjoy!
Best Creamy Mashed Potatoes are not only easier and exceptionally flavorful but so light and fluffy too!
We bet these mashed potatoes will be the first side dish everyone will ask for seconds. Serve them alone, or with your favorite gravy or reduction on top.
They are SO GOOD!! You’ll just have to try them.
Our 4-Ingredients for Best Creamy Mashed Potatoes!
Russet, or Idaho or Golden potatoes – 5 large potatoes
butter – you will need at least 4 tablespoons and extra to taste
1% low-fat milk – 1 cup of milk
salt and fresh cracked pepper, to taste
How To Make Best Creamy Mashed Potatoes…
1. First, peel and coarsely chop the potatoes. Place the potatoes into a ( 4 or 5 quarts) medium-size saucepot filled with water. Add some salt to the water, about 1/2 teaspoon. Bring to a boil and boil the potatoes for about 8 to 10 minutes, or until a fork can easily slide through the potato.
2. Drain the potatoes in a colander and transfer them back into the pot. Toss in the butter.
3. Start to mash the potatoes with a potato masher and do this in the same pot. Pour in the milk, and continue to mash them until the milk gets completely absorbed into the potatoes.
4. Add in some salt and black pepper. Taste, and adjust the seasonings.
5. Final step, use a hand-held mixer and blend the potatoes on a medium speed until the potatoes are smooth and creamy about 2 to 3 minutes. You can use a hand-held immersion blender as well. Then transfer mashed potatoes to a serving dish or platter and serve.
Tips for Success…
How To Determine How Many Potatoes You Will Need? It will depend on how many guests you are planning for dinner. Our recipe below is enough for 4 to 6 servings.
I like to use this method: I count one large potato per person. Then you can add one extra potato to make sure there is enough for those who adore mashed potatoes.
If you prefer, you can warm up the milk before adding it to the potatoes.
Can we Make Mashed Potatoes Ahead?
Yes, indeed! Make-Ahead! Make the mashed potatoes and leave them in the pot, covered, and on the stove until you are ready to serve them.
When ready to serve, turn on the heat, and on low heat, stir the potatoes until they become warm enough to your liking. If you prefer, you can stir in additional milk and add more butter to your desired consistency.
Finally, More Comfort Side Recipes…
- Mom’s Best Mashed Potato Pie
- Mashed Cauliflower (Vegan)
- Sweet Mashed Potatoes with Mascarpone
- Mashed Potato Cakes (Croquettes)
- Easy Garlic Mashed Potatoes
- Mashed Cauli-Potatoes
- 5 large Russet or Idaho potatoes - peeled and coarsely chopped
- 1/2 tsp. salt
- 4 Tbps. butter and extra (to taste)
- 1 cup of 1% low-fat milk
- salt and fresh cracked pepper to taste
- Peel the potatoes and cut them into quarters or more. Toss the potatoes into a medium-size, or 3-quart pot. Fill with water just enough to be leveled or above the potatoes.
- Toss in 1/2 teaspoon of salt into the water and bring water to a boil. Boil the potatoes for 8 to 10 minutes, or until a fork will go through the potatoes easily.
- Drain the potatoes in a colander. Then return the potatoes back to the pot. Toss in the butter and begin to mash them with a potato masher. Mash them until well mashed.
- Next, pour in the milk. You can warm the milk before adding them into the potatoes, or you can turn on the heat under the potatoes (on lowest heat) and continue to mash until the milk gets completely absorbed by the potatoes.
- Taste the mashed potatoes and season with salt and black pepper to taste.
- Final step: Use a hand-held immersion blender or a hand-held mixer and blend the potatoes on medium speed for about 2 to 3 minutes, until they are perfectly smooth and creamy.
- Transfer to a serving platter and serve.
Yield:4 to 6 servings
Serving Size:1 cup
Amount Per Serving: Calories: 207Total Fat: 8.3gCarbohydrates: 29.9gFiber: 4.3gProtein: 4.4g
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Nutrition FactsServing size: 1 cup Servings: 6Amount per serving Calories207% Daily Value*Total Fat 8.3g11%Saturated Fat 5.2g26%Cholesterol 22mg7%Sodium 277mg12%Total Carbohydrate 29.9g11%Dietary Fiber 4.3g15%Total Sugars 4.2g Protein 4.4g Vitamin D 26mcg132%Calcium 67mg5%Iron 1mg5%Potassium 786mg17%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.