Three key ingredients make up these rich and creamy mashed potatoes. You’ll never make mashed potatoes another way again. They’re also a great slow cooker mashed potato recipe.
Rich and Creamy Mashed Potatoes
It’s perfect rich and creamy mashed potato weather. Warm sunshine on my shoulders. Brilliant shades of red and orange falling from the trees. Ohio weather gets a lot of flak and I’ll be dishing it out, too, when it is bitter cold in March. But right now? I’m singing the praises of my little Buckeye state. Oh, gorgeous Ohio weather, how I love you. Please don’t end.
And another must-have Thanksgiving side dish? Mashed Potatoes. Rich and creamy mashed potatoes.
I never used to follow a recipe when I made mashed potatoes. I knew I liked folding melted butter and milk in with the potatoes to make them super soft. But I’ll never forget one time when we visited my Grandma’s house. Her mashed potatoes tasted amazing and it was because she added cream cheese to the mashed potatoes. Being an avid cream cheese lover, I knew she had hit on something brilliant.
What makes our mashed potatoes creamy?
- Butter. Real, sweet cream butter. I use salted butter nearly 100% of the time.
- Cream Cheese. Full-fat, please. Yes, you could use 1/3 fat or fat-free, but know that it is not going to be as rich and creamy if you do.
- Heavy Whipping Cream. I know many of you cringed when you read that ingredient. We’re not talking health food here. We’re talking Thanksgiving comfort food. And to get the potatoes super creamy, you should definitely use heavy whipping cream.
Choosing the right kind of potato is important, too. There’s waxy potatoes, starchy potatoes and some in between. For perfectly textured mashed potatoes, you’re going to want to choose a starchy potato such as Russets. They may also be called Idaho or bakers. These potatoes will fall apart when you bake them, but whip up fluffy, drinking in all of that wonderful butter and milk.
How to make fluffy mashed potatoes?
You’ll want to use a potato ricer or food mill. The video above shows me using a hand mixer, but I’ve changed my mashed potato methods after talking with a chef in Columbus, OH. Over-mixing the potatoes brings out the starch which can make them gummy. I still use a mixer in a shortcut, but when I have time, I now use a potato ricer for the ultimate in fluffiness.
For now, head out and soak up that sun (if you happen to live somewhere where the weather is beautiful like I do). But remember to come back and make these soon so your family can enjoy them as much as mine does!
Three key ingredients make up these rich and creamy mashed potatoes. You'll never make mashed potatoes another way again. Great for the slow cooker, too!
- 5 pounds Russet potatoes washed and peeled, cut in chunks (about 7 large potatoes)
- 4 ounces cream cheese softened
- 1/2 cup salted butter melted
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons salt
- Place the cut potatoes in a large pot and fill the pot with water, leaving about 2 inches at the top of the pan.
- Place the pan on the stovetop on medium-high heat.
- Allow the water to come to a boil, then turn the water down to medium heat.
- Boil the potatoes for 10-15 minutes, or until the potatoes are soft.
- Drain the water from the potatoes.
- Put potatoes through a food mill or potato ricer for the fluffiest texture.
- Add the cream cheese, butter, whipping cream and salt.
- Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.
- Serve warm.
If you don't have time to rice the potatoes, simply use a handheld potato masher or a hand mixer on low speed to blend the ingredients.
If desired, you can place the finished mashed potatoes in a slow cooker and turn it on low for 2-3 hours. I love the potatoes slow cooked this way. The edges get slightly browned and taste delicious! If you don't want the mashed potatoes to brown at all, be sure to stir the potatoes often, scraping the sides as you stir.