Who doesn’t love mashed potatoes? They’re warm, fluffy, and buttery just like a cozy hug in a bowl. I’m excited to share my favorite creamy mashed potatoes recipe that’s always a big hit at dinner time. Whether you’re making them for the holidays or just because, this recipe is super simple and incredibly tasty.
Let’s mash it up and make the best mashed potatoes ever!
Method
Peel & Chop
To begin, I peel all the russet potatoes using a peeler, making sure to remove any dark spots or eyes. Once peeled, I rinse them thoroughly under cold water to wash off any dirt or starch. After rinsing, I cut the potatoes into large chunks. Cutting them into even-sized pieces helps them cook at the same speed. Then I place all the chunks into a large pot.
Boil ‘Em Up
Next, I fill the pot with cold water until the potatoes are fully submerged. Starting with cold water is important because it allows the potatoes to cook evenly from the inside out. I place the pot on the stove and bring the water to a boil over medium-high heat. Once it starts boiling, I add a tablespoon of Better than Bouillon chicken base and stir it into the water. This not only seasons the potatoes as they cook, but adds a delicious depth of flavor. I slightly cover the pot with a lid, leaving a small gap so that some steam can escape. Then, I reduce the heat to maintain a gentle boil not too hard, just a nice simmering boil.
Get Fork-Tender
I let the potatoes cook for about 15 to 20 minutes. You’ll know they’re ready when you can stick a fork into a chunk and it slides in easily without resistance. That means the potatoes are tender all the way through. Once they’re fork-tender, I carefully drain all the water from the pot and set the potatoes aside so they’re ready for mashing.
Melt the Magic
While the potatoes are cooling just a little, I move on to preparing the creamy base. In a small saucepan, I combine the unsalted butter and milk. I place the pan over low heat and gently warm them together, letting the butter melt completely. It’s important not to let this mixture boil we just want it warm enough to blend smoothly with the potatoes. This step adds both richness and creaminess to the final texture.
Creamy Time
With the butter and milk mixture ready, I pour it into the drained potatoes. Then I add in the heavy whipping cream for that extra silky texture. I also sprinkle in the Kinder’s Buttery Steakhouse Seasoning at this point. Now, it’s time to mash everything together! I like to use a hand mixer because it makes the potatoes ultra-smooth and fluffy, but a regular potato masher works too if you prefer a more rustic texture. I whip the potatoes until there are no lumps and they’re perfectly creamy.
Final Touches
After whipping, I take a spoonful to taste. Because the bouillon and seasoning already bring a lot of flavor, I only add extra salt if needed. If the potatoes taste just right, I give them one final quick mix to make sure everything is blended beautifully.
Serve with Style
Now comes the fun part serving! I scoop the mashed potatoes into a warm serving dish, smoothing them out nicely. Then, for that mouthwatering finish, I drizzle a bit of melted butter over the top and sprinkle freshly chopped chives. It looks fancy and tastes even better. And just like that, the best creamy mashed potatoes are ready to enjoy!
Necessary Tools
- Large pot
- Knife & peeler
- Cutting board
- Measuring spoons & cups
- Small saucepan
- Hand mixer (or potato masher if you don’t have one)
- Serving dish
The Best Creamy Mashed Potatoes
Cuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes35
minutesIngredients
3 lbs russet potatoes
1 tablespoon Better than Bouillon chicken base
½ cup unsalted butter
⅓ cup milk
½ cup heavy whipping cream
1 teaspoon Kinder’s Buttery Steakhouse Seasoning
Salt, to taste
Cold water
Extras for topping
Melted butter
Chopped chives
Directions
- Peel & Chop: First, I peel the potatoes and give them a quick rinse. Then, I chop them into big chunks and drop them into a large pot.
- Boil ‘Em Up: Fill the pot with cold water until the potatoes are fully covered. Bring it to a boil, then stir in the Better than Bouillon chicken base. It adds big flavor! Turn the heat down a bit and cover the pot just slightly so steam can still escape.
- Get Fork-Tender: Let the potatoes cook for 15-20 minutes, or until a fork can slide in easily. That’s how I know they’re ready! Then, I drain the water and set the potatoes aside.
- Melt the Magic: While the potatoes are resting, I melt the butter and warm the milk together in a small saucepan. Don’t let it boil just get it nice and warm.
- Creamy Time: I pour the warm butter and milk into the potatoes, then add in the heavy whipping cream and the Kinder’s seasoning. Using a hand mixer, I whip it all up until super smooth and creamy.
- Final Touches: I taste the potatoes and add a little salt if needed. Then I whip it one more time to make sure everything’s mixed just right.
- Serve with Style: Spoon the potatoes into a serving dish. Drizzle melted butter on top and sprinkle with chopped chives. Yum!
Notes
- Start with cold water when boiling potatoes. Hot water cooks the outside too fast and leaves the inside hard.
- Don’t overmix the potatoes. Mixing too much can make them gluey instead of fluffy.
- Don’t boil the milk and butter. Warm is perfect boiling might scald the milk or make it taste funny.
- Taste before adding extra salt the bouillon and seasoning already add a lot of flavor.
Serving Suggestions
- Serve as a cozy side for roast chicken, steak, or turkey.
- Add some gravy if you want extra richness.
- Pair it with steamed veggies like green beans or carrots.
- Use leftovers to make mashed potato cakes the next day!
Fun Fact
Did you know mashed potatoes have been around since the 1600s? That’s a long time! They were first made in France and have been loved all over the world ever since. No wonder they’re a dinner-time favorite.
Conclusion
These creamy mashed potatoes are buttery, smooth, and packed with flavor. They’re easy to make and will impress everyone at your table from picky eaters to mashed potato lovers. Give them a try and let your taste buds celebrate!
If you make this recipe, let me know how it turns out in the comments. And don’t forget to grab that extra drizzle of butter on top it’s the best part!
