Is milk or cream better for mashed potatoes?

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM ! Use the cream, we aren't eating mashed potatoes for our health.

What do professional chefs use to mash potatoes?

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

What does Rachael Ray use to mash potatoes?

Mash potatoes with half-and-half or milk using a potato masher . Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Why put a raw egg in mashed potatoes?

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Should I melt the butter before putting in mashed potatoes?

Butter and cream require different temperatures in mashed potatoes. There's no denying that melted butter is a lot easier to mix into mashed potatoes than cold butter, but unfortunately, it's actually not the best idea.

What's better in mashed potatoes sour cream or cream cheese?

Sour Cream : The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Why do people add sour cream to mashed potatoes?

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Why don't my mashed potatoes taste good?

First and foremost, don't cut your potatoes too small or cook them too long . Cutting potatoes into a small dice for a batch of mashed potatoes may speed up their cooking time, but it also increases the surface area through which the potatoes surrender flavor compounds, starch, and pectin to the cooking water.

Is it better to use a masher or mixer for mashed potatoes?

If you want lumpy and light-but-creamy, mash by hand (a ricer-like masher will produce the lightest, least chunky results) . If you want gummy (...are those of you out there?), go with the food processor. If you want dense, hefty, and uniform, break out an electric mixer.

Are russet or white potatoes better for mashed potatoes?

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold . Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

How long do potatoes need to boil for mashed?

Method. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.

How does Gordon Ramsay cook potatoes?

You'll just have to boil the potatoes for only about 10 to 15 minutes, or until you can easily poke through them with a fork, then proceed with the baking as usual . And for even more crispiness, Ramsay suggests sprinkling the potatoes with a bit of flour right before putting them in the oven.

What is the liquid in Bob Evans Mashed Potatoes?

Made with fresh real potatoes, butter, and milk , Bob Evans Mashed Potatoes tastes like homemade.

Best Mashed Potatoes Recipe (2024)

By Laura

Posted Feb 19, 2020, Updated Mar 15, 2024

5 from 19 votes

12 Comments

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These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they’re easy to make and can be prepared ahead of time!

Ritch and I went on a date and ordered mashed potatoes with our dinner. Something we wouldn’t normally do (we’re fries people), but I am soglad that we did. Because those life-changing spuds were the absolute best we’d ever had, and I set out to recreate them ASAP.

After many tests, I created this recipe for the best mashed potatoes ever. They are infused with herbs, loaded with garlic and so creamy and fluffy they are irresistible. Plus they are easy to make, and can be prepared ahead of time and reheated on special holidays (like Thanksgiving, Christmas, etc.).The leftovers also make great potato pancakes or a topping for shepherd’s pie!

This mashed potatoes recipe is truly special. The potatoes are boiled, along with fresh herbs, riced and combined with toasted garlic, butter, & chives (among other ingredients). Let’s dive in and chat about how to make mashed potatoes!You can also try these slightly easier cream cheese mashed potatoes.

Herb Mashed Potatoes Recipe: Ingredients & Substituions

Now that we have discussedhow to make mashed potatoes, let’s chat about the ingredients in this mashed potatoes recipe and possible substitutions.

Potatoes. I recommend using Yukon gold potatoes or russet potatoes for the best flavor and texture.
Fresh herbs (rosemary, chives, sage, parsley). I have included our favorite combination of fresh herbs for the best flavor, feel free to add your favorites to make this mashed potatoes recipe your own.
Salted butter. I don’t recommend substituting anything for the butter. It is a critical ingredient for the taste and texture of these creamy mashed potatoes.
Minced garlic.Freshly roasted and mashed garlic can be used in place of minced garlic. You can even try adding garlic powder instead (with the salt and pepper) if you don’t have any other options.
Half and half/Whole milk.You need about 1 ¼ cups of liquid dairy. You can use different amounts of half and half and whole milk, or substitute heavy cream for the half and half.
Fresh Chives.The addition of fresh chives takes these mashed potatoes from good to great. Sure, you can leave them out and still end up with amazing spuds, but I recommend using them!

How to Make Mashed Potatoes

The method to this mashed potatoes recipe is important, so follow along as I walk through the process step-by-step. Don’t forget to watch the video as well.

Peel & Cut Potatoes

For fluffy, creamy mashed potatoes you will need to remove the potato skins. Use a potato peeler to peel the potatoes, then cut them into quarters. Remember, the size of the potatoes will determine how long they take to be fully cooked in the boiling water. Smaller pieces will cook faster, and visa versa.

Boil Potatoes & Herbs

I wanted to create herb-infused spuds using fresh herbs, without adding hard-to-chew herbs (like rosemary and sage leaves) to the final product. To do this I experimented with boiling the potatoes with sprigs of our favorite fresh herbs: rosemary, chives, parsley, and sage, and the result was amazing.

The herbs impart just the right amount of flavor to the potatoes which really makes this the best mashed potatoes recipe ever! To begin, add all the ingredients to a large stockpot, then fill it with cold water to cover the potatoes by 1″. Then cover the pot and bring the water to a boil.

Once boiling, uncover the pot and boil until the potatoes are cooked and fork-tender, which takes 25-35 minutes depending on the size of the potato chunks. They are done when they fall apart when touched with a fork.

Rice thePotatoes

Drain potatoes and remove herb sprigs. Put the potato pieces through a potato ricer, and rice them into a medium bowl.

People often ask if this step can be skipped, and the answer is no, and yes. No if you want the fluffiest mashed potatoes you’ve ever had. Yes if you’re ok with a denser, thicker (but still soft and creamy) end result. If you don’t rice the potatoes, you will need to use a potato masher and mash them into the butter/garlic after sautéing later in the recipe.

Assemble the Mashed Potatoes

After you have riced the potatoes, melt the butter with the garlic in a large stockpot. Cook garlic for 1 minute after the butter has melted to give it a nice toasty flavor.

Next, add riced potatoes to the butter and garlic and stir to combine. If you didn’t rice the potatoes, then this is when you would add the potato pieces to the butter/garlic and use a potato masher to mash them.

Add whole milk and half and half and stir to combine. Be sure the milk and cream areroom temperature.

Add chopped chives, salt and pepper. Stir until evenly distributed.

Taste test the mashed potatoes at this point and adjust the seasonings to your liking.

To Make Ahead

I always make these mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.), just like this sausage stuffing and homemade cranberry sauce. To do this, follow the recipe then put the mashed potatoes into a small dutch oven or baking dish with an oven-safe lid and store them in the refrigerator overnight.

On the day you’d like to serve them, remove them from the refrigerator. Preheat the oven to 350 degrees F. Cover the mashed potatoes and put them in the preheated oven until they are warmed through. You may need to add a touch extra liquid to the mashed potatoes if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste.

Serve

I suggest serving the mashed potatoes topped with chopped herbs and melted butter. Here are some serving suggestions:

Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
The best homemade meatloaf recipe.
These potatoes perfectly pair with this balsamic slow cooker pot roast.
Use leftovers to make this Shepherd’s pie or Potato Pancakes!
They’re the perfect traditional thanksgiving side dish to pair with our favorite Thanksgiving Recipes.

Mashed Potatoes Recipe FAQs

Here are my answers to some of the most-asked questions about making this mashed potatoes recipe.

What are the best potatoes for mashed potatoes?

I suggest Yukon Gold potatoes or russet potatoes.

Can you make mashed potatoes ahead of time and reheat?

Yes! As discussed above, I make these mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.) Follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid, then store them in the refrigerator overnight.

How do you warm up mashed potatoes?

Preheat the oven to 350 degrees F. Then, place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a little extra liquid to the mashed potatoes if they dry out a little. Or put some butter on top to melt as they warm.

How far ahead can you make mashed potatoes?

I recommend making these one day prior to serving, but no more, for the best taste, texture and freshness.

Why are my mashed potatoes gluey?

Gluey mashed potatoes are theworst, and once they go gluey there is no going back. Here are ways to avoid gluey mashed potatoes:
Do NOT over-work the cooked potatoes: Absolutely do not use a food processor to mash your potatoes. You want to handle them as little as possible, which is why I recommend ricing the potatoes to achieve a fluffy texture and avoid over-mashing.
Use starchy potatoes.Stick to using Yukon Gold or Russet potatoes for the best fluffy and creamy mashed potatoes.
Use cold water.Fill the pot with with cold water and then bring it to a boil. This will ensure even cooking.
Use room temperature milk and cream. Adding cold liquid to the warm potatoes/butter/garlic in the saucepan will change the texture.

How do you freeze mashed potatoes?

Transfer cooled mashed potatoes to a freezer-friendly, airtight container. Store in the freezer for up to 2 months.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Mashed Potatoes Recipe

Laura

Equipment

Ingredients

To cook the potatoes:

▢ 4 pounds potatoes * peeled and cut in halves or fourths
▢ cold water
▢ 1 sprig rosemary
▢ 5 sage leaves
▢ 4 Tablespoons parsley
▢ 8 sprigs chives

Mashed potatoes:

▢ ½ cup butter
▢ 1 Tablespoon minced garlic
▢ ¾ cup half and half room temperature (6 oz)
▢ ½ cup whole milk room temperature (4 oz)
▢ 1 teaspoon sea salt or to taste
▢ ¼ teaspoon black pepper or to taste
▢ ¼ cup chopped chives

Instructions

Place peeled & cut potatoes and herbs into a large stockpot.
Add cold water to the pot until the ingredients are covered by ½” water.
Cover the pot and bring water to a boil.
Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.
Drain potatoes and remove herb sprigs.
Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.
Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.
Add riced potatoes to the butter and garlic and stir to combine.
Add whole milk and half and half and stir to combine.
Add chopped chives, salt and pepper. Stir until evenly distributed.
Taste and adjust seasonings to your liking.
Serve warm.

Video

Notes

*I recommend using Yukon gold potatoes and russet potatoes for the best flavor and texture.

Tip:

Cutting the potatoes into smaller pieces will help them boil/cook faster.

To make ahead:

Follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid. Store them in the refrigerator overnight.

On the day you’d like to serve them, remove them from the refrigerator. Preheat the oven to 350 degrees F. Place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a touch extra liquid to the mashed potatoes if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste.

Ingredient substitutions

Potatoes. I recommend using Yukon gold potatoes or russet potatoes for the best flavor and texture.
Fresh herbs (rosemary, chives, sage, parsley). I have included our favorite combination of fresh herbs for the best flavor, you can use your favorites to make this mashed potatoes recipe your own.
Salted butter. Unsalted butter works well in this recipe.
Minced garlic.Freshly roasted and mashed garlic can be used in place of minced garlic. You can even try adding garlic powder instead (with the salt and pepper) if you don’t have any other options.
Half and half/Whole milk.You need about 1 ¼ cups of liquid. You can adjust the amounts to your preference (more half and half than milk, etc), or substitute heavy cream for half and half.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Best Mashed Potatoes Recipe (2024)

Herb Mashed Potatoes Recipe: Ingredients & Substituions

How to Make Mashed Potatoes

Peel & Cut Potatoes

Boil Potatoes & Herbs

Rice thePotatoes

Assemble the Mashed Potatoes

To Make Ahead

Serve

Mashed Potatoes Recipe FAQs

Best Mashed Potatoes Recipe

Equipment

Ingredients

To cook the potatoes:

Mashed potatoes:

Instructions

Video

Notes

Nutrition

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FAQs

Is milk or cream better for mashed potatoes? ›

How long do potatoes need to boil for mashed? ›