are mashed potatoes better with milk or cream

This is how to make THE BEST easy mashed potatoes recipe with tips like how long to boil the potatoes for creamy mashed potatoes that are fluffy, buttery, and rich.

One of my favorite food memories is standing next to my grandma while she whipped mashed potatoes in the kitchen sink. It was her trick so they didn’t fly all over the kitchen, and one reason this recipe for the best mashed potatoes works every single time. Whether you’re making them as part of your Thanksgiving feast (don’t forget the stuffing and gravy) or as a stellar side dish to pot roast or chicken piccata, there’s no arguing that this is one of the best ways to eat potatoes and that easy mashed potatoes are one of the most classic (and most delicious) sides of all time. My creamy mashed potatoes recipe yields potatoes that are fluffy and creamy at the same time, and that don’t skimp on the butter. There are only a couple of easy tricks to know, like which potatoes are best and how long to boil the potatoes for mashed potatoes that can complete any meal.

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sometimes if I’m really being extra i even add some sour cream or even some herbs into the milk mixture. oh and i like the skins on. i could live on potatoes- leftover mash warmed up with a fried egg on top and whatever cooked veggies are left over, omg, drooling! As for taste and texture, it’s better to use cream.
are mashed potatoes better with milk or cream

How to Reheat Mashed Potatoes

To reheat mashed potatoes, make them 2 days ahead of serving, and then:

Reheat mashed potatoes on the stove: Gently rewarm the potatoes over low heat with 1-2 tablespoons of dairy to loosen them and add more moisture to the potatoes so they don’t turn gluey or stick to the bottom of the pan. Low and slow is the ticket here.

Reheat mashed potatoes in the microwave: Place the potatoes in a microwave-safe bowl and reheat on half-power for about 5 minutes. Reheating at a lower temp is the key to keeping your microwaved potatoes from drying out and getting stiff.

Reheat mashed potatoes in the oven: Place the potatoes in a medium-sized baking dish, spreading in an even layer, and then warm them in the oven at 350°F for about 10-15 minutes or until warmed through. Add more butter if desired.

Reheat mashed potatoes in the slow cooker: Allow the mashed potatoes to come to room temperature, for about 3 hours. Add to the slow cooker and set on low for 3 hours, and stir once or twice with a wooden spoon as they reheat.

see more: 31 Quick and Healthy Veggie Side Dishes in 30 Minutes or Less

Do You Cut Potatoes Before Boiling?

It’s definitely better to boil your potatoes when making mashed potatoes, and that’s your first step, but there’s no need to cut them first.

Boil the potatoes whole and with their skin on. I’ve boiled potatoes with and without the skin, and have found that boiling with the skin on protects the spuds from absorbing more water and losing flavor. Nobody wants a watery mash.

Cook the potatoes until totally tender. Place your potatoes in a large pot and completely cover them with cold water (about ½ inch above the potatoes). Once they’ve come to a boil, add 1 teaspoon of salt to flavor them as they cook. Cook your potatoes for 20 to 30 minutes or until they are fork-tender and the skin easily pulls away from the potato where cut.

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Is milk or heavy cream better for mashed potatoes?

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. Sour Cream – This recipe is rich and it needs some tanginess for balance.

Why add cream to mashed potatoes?

Whether you like your mashed potatoes country style, extra smooth, or covered with gravy, you can’t go wrong with the addition of butter and cream. Without the two ingredients, you miss out on a lot of flavor and richness, not to mention it just doesn’t taste the same.

What makes a better mashed potato?

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.

Why do restaurant mashed potatoes taste better?

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they’ve got nothing on the cooks in the back who are in charge of the mashed potatoes.

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