The best and easiest mashed potatoes recipe is always one that is full of flavor and with fresh ingredients. This homemade mashed potato recipe is rich, creamy, well seasoned, and easy to make.
Have you ever thought about boiling your potatoes with herbs and spices? This recipe is so convenient and tasty, your loved ones will feel that you spent a long time in the kitchen. That’s our secret! 🤫
Homemade mashed potatoes recipes are always welcome at parties during the holidays and weeknight dinners. I love making classic dishes with my own spin because they are versatile, and you can add other ingredients to create another masterpiece. Potatoes are one of the budget-friendly ingredients you can create tons of recipes with.
5 rules you need to know when making mashed potatoes
- It is best to use Russet potatoes or Yukon potatoes or a combination of both. They are both considered best for making mashed potatoes
- Peel the skin off the potatoes before boiling. This will save you time and is healthier as the skin can be a bit muddy at times.
- Cut the potatoes into evenly sized pieces for quick and even cooking. Smaller cut sized potatoes will cook faster.
- Do not overcook the potatoes. We are not making potato soup. It’s simple!
- Season the water! Potatoes and pasta are the same. They need to be seasoned while they are cooking.
What makes mashed potatoes smooth and creamy
Four ingredients will make your mashed potatoes recipe creamy. They are heavy cream or whole milk, butter, sour cream, and cream cheese.
Not too many people will use cream cheese because of the fat content. This particular ingredient will not only make the potatoes creamy, but it will also add a flavor. Cream cheese will also make the potatoes silky and smooth as well as sour cream.
Heavy cream also has too much fat. You can choose whole milk instead. For butter, always use no-salt. The less sodium you have, the better. We all need to watch our weight and make sure we stay healthy one way or another.
How to season the potatoes
When boiling potatoes, most people will add salt, a common ingredient when boiling provisions. You can also add garlic or scallions. These herbs and spices will bring out the earthy flavor in the potatoes.
HOW TO MAKE MASHED POTATOES
- The cream cheese and sour cream(whichever one you are using) must be at room temperature.
- Add (peel and evenly sized cut) potatoes to the pot, cover with cold water. Add garlic cloves, salt, and turn on the heat to medium-high.
- Boil the potatoes for about 10-12 minutes until a knife inserted in the middle of a piece of potato goes in with no resistance. Drain out all of the water. Do not discard the crushed garlic cloves. (they might even melt)
- Prepare the butter and milk mixture.
- Mash the potatoes with a masher. I prefer using a potato masher instead of a proof processor because I like small lumps in my mashed potatoes.
- Gradually fold all the ingredients together and don’t overmix. You will end up with a gummy texture. Make sure the garlic cloves are blended into the mixture.
- Adjust the seasoning. Garnish and serve warm
Other Potatoes Recipes you may like
- Pommes Puree with Parmesan Cheese and Fresh Chives
- Warm Red Potatoes with a Butter Garlic Scallion Sauce
- Sweet Potatoes with Vinaigrette, the perfect side dish
Here’s the recipe
- 5 pounds potatoes (Russet or Yukon Gold)
- 2 scallions roughly chopped
- 3-4 cloves garlic minced
- Kosher salt
- 6 tablespoons unsalted butter
- 1 1/4 cup whole milk heavy cream or sour cream
- 6 ounces cream cheese room temperature
- 1/2 cup fresh shredded parmesan cheese optional
- 1 1/2 tsp Noubess Garlic and Herb Seasoning
- Green onions freshly-cracked black pepper for garnish
- Wash the potatoes very well. Peel and cut the potatoes into quarters lengthwise – equal size pieces.
- Place the potatoes pieces in a large pot and cover with cold water. Add chopped scallion and smashed garlic cloves. Bring to a boil, reduce the heat to medium-low and simmer until fork tender (about 15-20 minutes)
- While the potatoes are boiling, in a saucepan add the butter, milk and 2 teaspoons of Noubess Garlic and Herb Seasoning. Wait until the butter has melted and milk is just warm – do not let the milk boil. Set aside until ready to use.
- When the potatoes are cooked, drain the water completely. While the potatoes are hot, mash the pieces to your preferred consistency.
- Fold in the cream cheese and grated parmesan cheese. Next, gradually pour the milk and butter mixture and stir everything together. (Add in more warm milk to reach your desired consistency, if needed.)
- Garnish with fresh ground pepper and finely chopped scallions.
If using heavy cream follow the same instructions as the milk.