The Ultimate Mashed Potato Recipe
Presenting our all-time favorite
mashed potatoes recipe! These homemade mashed potatoes are perfectly
rich and creamy, full of great flavor, easy to make, and always a crowd
Let's face it, outside of the turkey having the perfect mashed potatoes for your holiday dinner is a must. I cannot remember a time where I was coordinating the perfect timing of my mashed potatoes so they were cooked to perfection and hot the moment the turkey is carved. But in addition to timing, flavor is key. Boring mashed potatoes are just that, boring but if you follow my recipe, you will make the ultimate mashed potatoes for your next holiday meal.
The first step in any successful recipe is to have the best ingredients and mashed potatoes are no different. Most cooks use Russet, Idaho or Yukon Gold potatoes as they all have a nice starch to them. Russets and Idahos are very similar and are typically the least expensive and easiest to find and are high in starch and mash very well. For a creamier potato, cooks go to the Yukon Gold. Me? I use a combination of both Russet and Yukon.
Next step is a combination of cooking methods such as starting out with cold broth or water if you do not have broth. I make my own but recently found Better than Bouillon to have on hand if I run out. It has a very nice flavor but omit the salt in this recipe when using it.
Lastly i have to give a shout out to our Bacon Pepper. This ingredient will put your mashed potatoes over the top and as my husbands says "you will be the mashed potato queen" when using this product. It is, our third condiment in our home. Enjoy!
3 1/2 cups Chicken broth (homemade is always the best) or Better Than Bouillon
3 large Russet, 3 large Yukon Peeled and cut into 1-inch pieces (about 8 cups) Cut your potatoes into evenly sized smaller pieces for quick and even boiling.
1/2 cup light cream
1/2 cup Sour cream
1/4 cup Chopped chives or micro greens (optional, considering putting it on the side)
2 tbsp Butter
1 tbsp Bacon Pepper To taste
1 tsp Salt If using unsalted broth only
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Yes, you are starting out in cold water.
Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. As soon as a dinner knife is easily inserted into a potato with minimal resistance, they’re ready to go. Drain the potatoes in a colander, reserving the broth.
Immediately after the potatoes have been drained, return them to the hot stockpot, and place it back on the hot burner over low heat. Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes. Then remove the pan from the heat and set it aside,
Mash the potatoes with 1/4 cup reserved broth, light cream, sour cream, chives, butter and bacon pepper. Add the additional reserved broth, if needed, until desired consistency. Garnish with bacon pepper, chives or microgreens.
In general, you want to stir the liquids into your mashed potatoes until they are just combined. Don't over mix!