best-mashed-potatoes

This is literally the BEST mashed potatoes recipe! Loaded with rich and creamy flavor it’s perfectly whipped texture makes it freezer friendly and easy to scoop, even when it’s cold! It microwaves, freezes and bakes so well, there’s really no need for another mashed potatoes recipe!

You know a mashed potatoes recipe is good if three different people submitted a similar recipe into two different Cookbook’s that I own, which are family favorite recipes. Although I enjoy this simple mashed potatoes recipe, this ones more versatile since it stays delicious kept in the crock pot, freezer or fridge! Not to mention how perfectly creamy and delicious it is!

I have been doubling the batch for these mashed potatoes as you can’t go wrong with having some left overs for a future freezer meal or week night dinner like Shepard’s pie or this TGI Friday’s Sizzlin Chicken and Cheese which is perfect for using up left over mashed potatoes! I love how it freezes and bakes into piping hot mashed potatoes as if it was freshly made. I’m supposing the dairy fats help make this freezer or fridge approachable, so definitely consider using all of the ingredients. Everyone should have a staple to freshly made mashed potatoes but if you can make them tasty and stock up on some for future meals, then I call that the BEST mashed potatoes recipe!

How do you make creamy mashed potatoes?

To get the creamiest, non-gummy results add the solid fats like butter, cream cheese and sour cream right into the pot of drained cooked potatoes. Cover and allow them to soften up in the steam. Then whip it all together before adding any liquid like milk, water or heavy cream. Beating the solids with potatoes help prevent lumps and make it safe to beat for as long as you need to without getting the gummy results. However, as soon as you add the liquid that’s when you shouldn’t over beat since potatoes can get gummy and sticky looking. It works! I’ve been whipping my potatoes like this for a while!

How does freezing mashed potatoes work?

I cannot guarantee all mashed potatoes freeze well but this mashed potatoes recipe has been tried and frozen before so it actually does freeze very well. I do think the dairy fats like cream cheese, sour cream and butter make this freezer approachable so do add those dairy products in to ensure a successful freezer experience.

Can mashed potatoes be made in the crock pot?

I personally wouldn’t make them from scratch in a crock pot as I find it much faster to just cook potatoes on the stove top. However keeping mashed potatoes in the crock pot over warm heat for a later event is brilliant! It keeps potatoes piping hot  for up-to hours and that can help tremendously if you’re hosting a dinner or event.

How do I make-ahead mashed potatoes?

To make ahead mashed potatoes, simply make per instructions and cool completely before storing in the fridge or freezer. I like to use a disposable foil pan for this that way you can just transfer the pan right into the oven when needed or toss in the freezer if not using.

What are the best potatoes to use for mashed potatoes?

Yukon gold will give you the creamiest results, however russet, Idaho and other kinds of potatoes will work too. Potatoes like russets have high starch levels resulting in much flakier flesh once mashing but if you add dairy fats (like butter, cream cheese or sour cream) it should help with the creaminess so it’s really okay to use other sorts.

Do you have to salt the water when making mashed potatoes?

I personally don’t like to add salt to the boiling water when cooking potatoes, since you can easily over salt the potatoes. To have more control on the salt level it’s best to just add the salt after cooking without over wondering if any salt from the cooking period seeped into the potatoes.

How to make mashed potatoes:

  1. In a large pot, boil peeled and halved potatoes in 1 quart of water for 25 minutes or until fork tender.
  2. Drain the water and add the cream cheese, butter and sour cream directly into the pot. Cover pot with lid and allow the solids to soften 2 minutes.
  3. Using a hand mixer beat the potatoes for 5 minutes until no chunks of potato remain. Add the salt and pour in the milk. Continue to beat 2 more minutes or until milk is fully incorporated.
  4. Serve immediately or keep warm over low heat until serving.

BEST Mashed Potatoes Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10
Author: Alyona's Cooking
This is literally the BEST mashed potatoes recipe! Loaded with rich and creamy flavor it's perfectly whipped texture makes it freezer friendly and easy to scoop even when it's cold! It microwaves, freezes and bakes so well, there's really no need for another mashed potatoes recipe!

Ingredients

  • 5 lbs Potatoes 13 Yukon golds
  • 1 cup sour cream
  • 4 tbsp butter
  • 2 tsp salt
  • 1/2 cup milk or cream
  • 1/2 cup water the potatoes cooked in

Instructions

  • In a large pot, boil peeled and halved potatoes in 1 quart of water for 25 minutes or until fork tender.
  • Drain the water and add the cream cheese, butter and sour cream directly into the pot. Cover pot with lid and allow the solids to soften 2 minutes
  • Using a hand mixer beat the potatoes for 5 minutes until no chunks of potatoes remain. Add the salt and pour in the milk and water. Continue to beat until well blended.
  • Serve immediately or keep warm over low heat until serving.

Notes

TO KEEP POTATOES WARM OVER AN HOUR: Transfer to a crock pot and keep on warm until ready to serve. 
TO FREEZE POTATOES: Spread mashed potatoes into a disposable baking pan. Cool completely then cover with foil and wrap with a grocery bag to prevent frost. Freeze for up to 2 months. 
Refrigerate for up-to 1 week or freeze. 
NOTES: Can use heavy cream, water that the potatoes cooked in, or half and half for the milk. 
Feel free to add additional liquid (milk, cream or water from potatoes) for desired consistency. 

Nutrition per serving

Serving: 1servingCalories: 299kcalCarbohydrates: 30gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 49mgSodium: 623mgPotassium: 1011mgFiber: 5gSugar: 1gVitamin A: 605IUVitamin C: 26.1mgCalcium: 126mgIron: 7.5mg

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