{"id":432,"date":"2025-07-14T14:31:13","date_gmt":"2025-07-14T14:31:13","guid":{"rendered":"http:\/\/www.pferdebuecher.net\/?p=432"},"modified":"2025-07-18T11:06:48","modified_gmt":"2025-07-18T11:06:48","slug":"extra-creamy-mashed-potatoes","status":"publish","type":"post","link":"http:\/\/www.pferdebuecher.net\/index.php\/2025\/07\/14\/extra-creamy-mashed-potatoes\/","title":{"rendered":"Extra Creamy Mashed Potatoes"},"content":{"rendered":"
Here I’ll share some simple tips and tricks for making the creamiest mashed potatoes ever!<\/strong><\/p>\n If you’re looking for an easy mashed potato recipe that actually<\/em> comes out creamy, that you don’t need any special ingredients or equipment to make, then you’ve stumbled across the right place. Follow me…<\/p>\n As you can imagine, the ingredients list for this recipe is pretty small. I’ve put the recipe card with all the measurements in the recipe card, but let me just provide a little explanation of each ingredient first:<\/strong><\/p>\n It’s important to keep the cream, cream cheese and butter all at room temp as you prep the mash. This will ensure they mix into the potatoes will ease and prevent a lumpy mash.<\/p>\n<\/div>\n Usual stuff, just peel and dice the spuds to start, making sure they’re even-sized chunks<\/strong> (this will ensure they cook at an even rate). <\/p>\n From there, always start them off in cold water and bring them to a boil<\/strong>. This will allow the potatoes to cook as the water heats up, essentially meaning they cook more evenly. If you throw them right in boiling water, the outside is going to cook quicker than the inside. You’ll know the potatoes are cooked when they’re fork tender<\/strong> (just jab them and they should break apart).<\/p>\n Process shots: peel potato (photo 1), dice (photo 2), add to salted cold water (photo 3), boil (photo 4).<\/em><\/p>\n There are a couple of steps that really make the difference when making a quality mash.<\/p>\n Once you’ve drained the potatoes, give them a shake and leave them to sit in the colander for 1 minute<\/strong>. This will give time for some steam to escape, which otherwise would end up in the mash and make it watery\/sloppy.<\/p>\n I know there are chefs who claim it’s best for the butter to be cold when you add it to the potatoes, but my experience is that when it’s warmer, it blends in with the potatoes with much more ease. Same for the cream. The great part is that you can use the residual heat from the pot<\/strong> as the potatoes steam dry!<\/p>\n Process shots: drain potatoes (photo 5), warm cream and butter (photo 6), mash potatoes (photo 7), mash in seasoning and cream cheese (photo 8).<\/em><\/p>\n DO NOT use a hand blender or anything like that to mix the potatoes. It’ll activate starch and cause the potatoes to go gluey. Use a potato masher and mash until the potatoes are just creamy.<\/p>\n<\/div>\n To take the mash to new heights, use a spoon to ‘swirl’ the top and drizzle over some melted butter<\/strong>. I also HIGHLY recommend adding some chives<\/strong> for a final pop of colour and flavour.<\/p>\n This is pretty much my go-to mash potato for just about everything, from Hearty Dinners<\/a> to Roast Dinners<\/a> and everything in between. Here are some honourable mentions of my favourite dinners to serve with mash<\/strong>:<\/p>\n Alrighty, let’s tuck into the full recipe for this creamy mashed potato shall we?!<\/strong><\/p>\n<\/figure>\n
Creamy Mashed Potato Ingredients<\/h2>\n
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Recipe Tip<\/h2>\n
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How to prepare Mashed Potatoes<\/h2>\n
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How to make Creamy Mashed Potatoes<\/h2>\n
Steam drying the potatoes<\/h3>\n
Warming the ingredients<\/h3>\n
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Recipe Tip<\/h2>\n
How to serve Mashed Potatoes<\/h2>\n
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How to make Creamy Mashed Potatoes (Full Recipe & Video)<\/h2>\n