Creamy Mashed Potatoes

Jen Vondenbrink
6 hours ago
3 min read

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I have to talk about the ultimate side dish: mashed potatoes! Whether it is a weeknight meal or a holiday like Thanksgiving, mashed potatoes just say comfort to me.

I’m sharing some of my absolute best tips to get that fluffy, velvety-smooth texture everyone craves.

Choosing Your Star Spud

The secret to great mashed potatoes starts right in the produce aisle. You want a high-starch potato for that light, fluffy texture.

Baking Potatoes (like Russet or Idaho) are your classic choice. They are high in starch and low in moisture, which means they break down beautifully when mashed and soak up all the delicious butter and milk. This gives you a light, fluffy mash.

Yukon Golds are an excellent alternative. They have a naturally buttery flavor and a creamy texture that’s super forgiving.

For the best of both worlds, try a 50/50 blend of Russets and Yukon Golds. This mix gives you a perfect balance of fluffy and creamy.

Pro Tip: If you like a little texture, consider leaving the skins on Red Bliss potatoes.

Prepping for Ultimate Creaminess

A few simple steps before you even start mashing will make a world of difference:

Start in Cold Water: Place your peeled, evenly cut potato cubes into a pot of cold, salted water. Starting them in cold water ensures they cook evenly from the inside out. This is my favorite peeler.
Don't Overcook: Cook the potatoes until they are just tender—a fork or knife should easily slide through. Overcooking can make them waterlogged and ultimately result in a dense, heavy, or even gummy mash.
Drain and Dry: Once cooked, drain the potatoes well and then immediately return them to the warm pot. Set the pot over low heat for a minute or two, gently shaking it, to allow any excess moisture to steam off. This step is critical because less water means more room for butter and cream!

Perfect Mashed Potatoes

This is where the magic happens! To avoid the dreaded "gluey" texture, you need to minimize how much you work the starches.

Use the Right Tool: For ultra-smooth potatoes, a potato ricer or food mill is your best friend. For a rustic, homestyle texture, a traditional potato masher works great. You can also use a hand mixer for a creamy texture, but be careful not to overmix, as that's what creates the gluey consistency.
Warm Your Dairy and Add Fat First: Heat your butter and milk (or half-and-half) separately before adding them. Warm dairy incorporates smoothly and keeps your potatoes hot. A pro trick is to add the melted butter in first, before the milk, as the fat coats the potato starches and helps prevent them from absorbing too much liquid and getting gluey.

The Secret to Stress-Free Holiday Mashed Potatoes: Making Them Ahead!

One of the best tips I've ever learned from my Mom is that mashed potatoes can be made ahead of time—and they actually get creamier when you do!

Make and Chill: Prepare your mashed potatoes completely, then place them in an oven-safe dish. Cover them tightly with plastic wrap and refrigerate for up to three days.
Reheating Magic: On Thanksgiving or whatever holiday, you can reheat the covered dish in a 350°F oven for about 30 to 40 minutes as the turkey rests.
For soft, creamy potatoes, keep the dish covered.
For a delicious crust, uncover them before the final bit of heating. If they seem a little dry after reheating, simply stir in a little extra warmed heavy cream or a pat of butter.