Whip up a delicious side dish with this recipe for creamy mashed potatoes, a comforting addition to any meal. With only a few simple ingredients, these mashed potatoes boast a velvety texture and rich flavor that's sure to please your taste buds.
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Why this recipe works
These Mashed Potatoes are super creamy and velvety, and not ladened with tons of butter.
Creamy: whisking the potatoes with the warmed chicken broth keeps them creamy yet light.
Smooth: boiling the potatoes keeps the spuds hydrated.
Less fat: using chicken broth adds flavor without adding too much fat.
Ingredients you'll need
- russet potatoes: any starchy potato will work but I prefer russet
- sea salt: for flavor
- water: for cooking the potatoes
- chicken broth: for added flavor and smooths out the potato
- salted butter: for added richness
You can find these ingredients at your local grocery store.
How to make creamy mashed potatoes
Wash, peel, and cut potatoes into small cubes.
Place potatoes into a large pot, cover with water and bring up to a boil.
Reduce reduce heat to simmer.
Cook until potatoes are soft, about 35 minutes (test by piercing a fork through the potato -- it should have no resistance).
Remove from heat and drain, keeping the potatoes in the pot.
In a separate saucepot, add in chicken broth and bring to a boil.
To the potatoes, add in the butter and half of the warmed chicken broth.
Using a whisk, incorporate the chicken broth into the potatoes.
When the potatoes clump up in the whisk, add more stock.
Continue whisking and adding stock until the mixture is smooth and potatoes do not clump up in the whisk.
Season with salt to taste.
Ways to serve
Serve the mashed potatoes with flavorful gravy, as a side dish to a holiday or celebratory dinner.
Pair with turkey, prime rib, ham, meatloaf, or roast chicken.
Use leftover mashed potatoes as a topping on cottage pie or shepherd's pie, add it to pierogies, croquettes, savory cheesy waffles or potato buns.
How to store & reheat
Store the mashed potatoes in an airtight container in the fridge for up to 1 week.
Cover with a lid and microwave until warmed through. You may need to add a little water or chicken broth.
Expert tips
For a more richer texture, substitute half or all of the chicken stock for heavy cream or milk.
Add extra flavor to the potatoes: try infusing it with roasted garlic (use an entire head of roasted garlic and add it while whipping in the chicken stock), or adding chopped fresh herbs and shredded cheese.
If you do not have a whisk, you can use a potato masher or even a large wooden spoon.
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Creamy Mashed Potatoes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 4.5 lb potatoes any potato will work but I prefer russet (~2kg)
- water for cooking the potatoes
- 1 C chicken broth
- 3 tablespoon salted butter
- sea salt to taste
Instructions
- Wash, peel, and cut potatoes into small cubes.
- Place potatoes into a large pot, cover with water and bring up to a boil.
- Reduce reduce heat to simmer.
- Cook until potatoes are soft, about 35 minutes (test by piercing a fork through the potato -- it should have no resistance).
- Remove from heat and drain, keeping the potatoes in the pot.
- In a separate saucepot, add in chicken broth and bring to a boil.
- To the potatoes, add in the butter and half of the warmed chicken broth.
- Using a whisk, incorporate the chicken broth into the potatoes.
- When the potatoes clump up in the whisk, add more stock.
- Continue whisking and adding stock until the mixture is smooth and potatoes do not clump up in the whisk.
- Season with salt to taste.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I do love mashed potatoes, and this looks incredibly smooth and delicate! I actually often used water (from boiling potatoes) in place of other liquid. It's quite flavourful and starchy and works well!
Michelle
Ooh, I've never used the residual starch water to make mashers -- that's a great tip! Will have to give that a try, thanks Ben 🙂