These fast creamy mashed potatoes are done in no time and are all you need
Whether you are cooking for Thanksgiving, Christmas or a family dinner, you can’t go wrong with this recipe. It is the perfect side dish and you can make it ahead of time too. Are you ready to learn how to make creamy mashed potatoes? Join me in the bistro kitchen!
No bistro menu is complete without this easy side dish it is perfect with the beef bourguignon recipe we shared the other day.
You can make it on your stovetop but just as easily in a slow cooker, a Crockpot Express or Instant pot.
Especially if you are expecting loads of dinner guests it might be wise to use your slow cooker. While you are preparing other dishes the work is done for you.
I love my Crockpot Express and will not leave any option to use it. The best thing about it is you can’t overcook your potatoes which can happen while boiling them on a stovetop.
Another benefit of using the slow cooker is you will get the fluffiest, softest mashed potatoes you ever tried in your life, I kid you not!
But for everyone who doesn’t own a slow cooker, I will share the fast and easy way here today as well. The end result is always creamy potatoes.
Mashed potatoes ingredients
To make this mash recipe you need a number of items on your grocery shopping list. Be sure to get:
- Starchy potatoes like Yukon potatoes
- Garlic (optional)
- Milk (optional)
How to make creamy mashed potatoes
To make this recipe start with peeling the potatoes and wash them with cold water to remove excess starch.
Take the butter out of the fridge so it can get to room temperature. It will not cool the potatoes and will be absorbed better than when added cold.
Put the potatoes in a pot with cold water and salt and bring it to the boil. To give your potatoes more flavor you and add 2 or 3 cloves of garlic when you start boiling the potatoes (optional).
It gives the garlic mashed potatoes a subtle flavor. While boiling the cloves will go soft as well which will soften the garlic flavor as well.
Let the potatoes simmer for 10-12 minutes or until soft when you prick the potatoes with a fork. Then drain the water and put the pot back on low heat.
Be careful to drain all of the water and let the steam release before you actually start mashing the potatoes.
Take a fork and first start to mash the potatoes or masher if you are making large quantities. Do not add anything at this time.
When the potatoes are crumbled add the butter and stir. You can use a wooden spoon for this. At this point, you can add milk and stir it through your mash.
Sprinkle some fresh or dried parsley on top and the creamy mashed potatoes are ready to serve.
Slow cooker mashed potatoes
If you want slow cooker mashed potatoes I advise adding 1/4 cup stock instead of water to give your potatoes more flavor.
Put them the slow cooker to LOW for 5 hours or High for 2½ hours. When done mash and add the butter.
Leave your mash in the Crockpot and set it to warm.
Do I need to peel the potatoes?
In fact, you do not need to peel the potatoes to mash them. As long as you wash the skin thoroughly before cooking you are alright.
So whether you peel or not in both cases you need to wash the potatoes before boiling them.
What are the best potatoes for mashing
To get creamy mashed potatoes you need a higher starch potato that has a naturally buttery flavor. Your best bets are:
- Yukon gold
How do I make mashed potatoes without a masher?
The easiest way is to make mashed potatoes is with a masher but not everybody has one in the house so what options do you have:
- Potato ricer
What can you use instead of milk in mashed potatoes?
You may think that you need to use milk in your mashed potatoes but that is not really necessary. If you are lactose intolerant there are many other options.
You can use:
- Cooking water – if you boil the potatoes do not drain all the cooking water but save about 1 cup. Mash the potatoes and add the warm water while mashing. As the water is warm you get a fluffy mash
- Cream – you can use cooking cream or heavy cream to create a fluffy mash
- Butter – either vegan butter if you eat vegan or are lactose intolerant or real butter
- Creme fraiche – is also a good substitute for use in your mashed potatoes
- Sour creme – another great ingredient to make fluffy creamy mashed potatoes
- Vegetable, chicken stock – make some stock and add it to the drained potatoes. It will give additional flavor. You do not need to add additional seasoning
How do you keep mashed potatoes from being gluey?
There are a couple of reasons why your mashed potatoes can turn into glue.
- Overcooked potatoes – cook the potatoes just done. Take a fork and if the potatoes are done, drain the potatoes and let them release the steam
- Wet potatoes – when you start mashing the potatoes it is important that the potatoes are all steamed out. Let the potatoes get dry but not cold. Start mashing when the potatoes are still warm
Can you make mashed potatoes ahead of time?
Yes, you can but it is not advised this dish tastes the best right after it is made.
If you want to make ahead keep store them no longer than a day in the fridge in e.g. an airtight container to prevent the mash from drying.
There are a number of ways you can reheat the matched potatoes before serving:
- Oven – if you want to reheat your mashed potatoes in the oven put them in an oven dish and cover it with foil. Preheat your oven to 375℉ and warm for half an hour. Stir before serving
- Slow cooker – put the potatoes in the slow cooker and set to warm. Add about a tablespoon or two to keep the mash moist. Leave it in for 20-25 minutes
- Au bain-marie – heat a pot with hot water and put a heat resistant bowl with the mash on top. Let it warm through and stir occasionally will take about 10 minutes
- Warm water – Put the mashed potatoes in a ziplock bag and let it sit in a pot with simmering warm water. Done in a couple of minutes. Make certain the ziplock bag is BPA free
Have fun trying this easy creamy mashed potatoes recipe!
- 5-6 starchy potatoes
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
- 3 cloves of garlic (optional)
- ½ cup milk (optional)
- 1 teaspoon parsley (optional)
- Peel the potatoes and wash with cold water
- Put the potatoes in a pot with cold water and salt and bring to the boil
- Peel 2 or 3 cloves of garlic and add to the potatoes(optional)
- Simmer the potatoes for 10-12 minutes or until soft
- Drain the water and put the pot back on low heat. Take a fork and mash the potatoes
- Add the butter and stir it through the potatoes
- Add the milk if you want a more creamy and soft potato
- Sprinkle some fresh or dried parsley on top and the mashed potatoes are ready to serve
You can leave the skin on the potatoes to save even more time. Wash them thoroughly.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 630 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 475mg Carbohydrates: 116g Net Carbohydrates: 0g Fiber: 13g Sugar: 6g Sugar Alcohols: 0g Protein: 16g