Y’all know I love to share easy to follow recipes with you. Sometimes I realize that I’ve missed sharing something basic, that everyone loves……like comforting mashed potatoes. Mashed potatoes are always a favorite for most people. I’m going to share how I make the perfect creamy mashed potatoes every time. I’m not kidding when people are always asking how I make them because they are so good….and there’s a little secret ingredient in there. A friend of mine, Kandy, of nearly 20 years now shared this trick and I’ve been doing it ever since. Remember, it’s a secret, shhhhhh….don’t’ tell.
- 6 Medium Russet Potatoes 🥔
- Water, for boiling
- 1 Stick Butter, softened and room temperature
- 1/4 c Heavy Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tbs Mayonnaise, preferably Dukes
Now that you’ve read through the ingredients you may be thinking – you really put a dollop of mayonnaise in your mashed potatoes – Yes, it makes all the difference. It adds something special. You don’t taste mayonnaise, it just gives it a creamy boost. I wasn’t kidding when I told you that everyone always asked how I make my mashed potatoes after they have them. I also only use Russet potatoes for mashed potatoes. Their starchiness is, in my opinion, provides the perfect fluffy texture for mashed potatoes.
Okay, so let’s make these potatoes y’all…
Be sure that you’ve set out a stick of butter to soften and come to room temperature. I will do this a few hours in advance or the day before. Butter is just fine sitting out on the counter for a day. If you realize that you’ve forgotten to soften the butter, it happens sometimes, just slice the stick into small pieces and add to a mixing bowl to hang out until you’re ready to add the cooked potatoes.
Peel the potatoes, rinse, and slice into even as possible slices. Add the sliced potatoes to a pot for cooking. Slicing them as evenly as possible allows for cooking to be even throughout the potatoes.
Add enough water to the pot to cover the potatoes (to about 1/2″ above the potatoes). If you want to add extra flavor, you can boil the potatoes in chicken broth.
Bring to a boil over high heat. Once the potatoes begin to boil, reduce the heat to medium high, and continue to boil for 20 minutes.
Drain the cooked potatoes in a colander. Drain them well! Watery potatoes don’t make good mashed potatoes.
Add softened butter to a mixing bowl.
Add the drained cooked potatoes to the mixing bowl.
Use a hand mixer to whip the potatoes a minute or two to get things started. Stop and scrape down the bowl to be sure all potato chunks are down in the area so you can get to everything with the mixer.
Add salt, pepper, heavy cream, and mayonnaise. The mayonnaise is optional but I highly recommend using it.
Continue to mix until smooth and creamy.
Add the mashed potatoes to a serving bowl. Serve hot.
Cooks Tips: If you like to prep ahead, you can peel and slice your potatoes up to 24 hours in advance, just store them submerged in water in the refrigerator. You can also try flavor variations by adding softened cream cheese, roasted garlic, or prepared horseradish.
See it at:
Meal Plan Monday
Full Plate Thursday