Creamy Mashed Potatoes
Learn how to make creamy mashed potatoes with butter, cream, and seasoning for a rich, smooth texture—perfect side dish for any meal.
What will I need for this recipe?
Potatoes – Potatoes are the base for creamy mashed potatoes.
Half and Half – Half and half adds creaminess and a smooth texture to mashed potatoes. You can substitute with heavy cream if you have this on hand.
Unsalted Butter – Unsalted butter allows for better control of the salt level in mashed potatoes, providing richness and a smooth, creamy texture.
Freshly Shredded Parmesan Cheese – Freshly shredded Parmesan cheese adds a savory, nutty flavor to mashed potatoes.
Parsley or Chives – Parsley or chives add a fresh, vibrant color and mild herbal flavor, enhancing the appearance and taste of mashed potatoes.
How to make Creamy Mashed Potatoes
Peel the potatoes and rinse them off in cold water. Then place them in a large pot and cover the potatoes completely with cold water. Bring to a boil; and cook uncovered until fork tender.
Drain and place in a bowl. Cover with a towel to dry them out. Place in a stand mixer or use a hand mixer to begin breaking the potatoes up.
Add your softened butter and mix until combined. Slowly add your warm milk to the bowl while whisking on low speed.
Once the potatoes are whipped and fluffy and your desired consistency, fold in some of the shredded parmesan cheese. Add salt to taste and garnish with chives or parsley.
Garnish with chives, serve.
Creamy Mashed Potatoes
Ingredients
- 6-8 Medium Potatoes Peeled
- 1/2 to 3/4 Cup Half and Half Or heavy cream (warm)
- 1 Stick Softened, Unsalted Butter (room temp, not melted) 8 TBSP
- Freshly Shredded Parmesan Cheese
- Parsley or Chives for Garnish
Instructions
- Peel the potatoes and rinse them off in cold water. Then place them in a large pot and cover the potatoes completely with cold water. Bring to a boil; and cook uncovered until fork tender.
- Drain and place in a bowl. Cover with a towel to dry them out. Place in a stand mixer or use a hand mixer to begin breaking the potatoes up.
- Add your softened butter and mix until combined. Slowly add your warm milk to the bowl while whisking on low speed.
- Once the potatoes are whipped and fluffy and your desired consistency, fold in some of the shredded parmesan cheese. Add salt to taste and garnish with chives or parsley.
- Garnish with chives, serve.
FAQ
Can I use any type of potatoes for this recipe?
Yukon Gold or Russet potatoes work best for creamy mashed potatoes due to their starchy texture, which helps create a smooth finish.
Can I make these mashed potatoes ahead of time?
Yes, you can make them ahead and store in the fridge for up to 2 days. Reheat with a little extra warm cream or butter to maintain their creamy texture.
What can I use instead of Parmesan cheese?
If you prefer a different cheese, try Gruyère or a mild cheddar for a unique twist.
I Hope You Enjoy This Recipe!
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