The Ro-Ri household is big on potatoes. We like it fried, boiled, mashed, curried, in…
This Creamy Mashed Potatoes are buttery and fluffy. Be sure to make enough because everyone will be coming back for a second helping.
Creamy Mashed Potatoes is a must-have side dish when Roast Turkey is on the menu. The two go so well together that most people expect them served side-by-side especially at the Thanksgiving table. That may be so but this buttery and fluffy potato dish is also great with many other roast meats and main dishes.
Easy Side Dish
The good thing about this dish is that it is very easy to prepare. Over the years, I have simplified the steps so that it can be whipped up in no time at all. I used to boil the potatoes whole, peel and then mash them. This takes a much longer time as whole potatoes take at least 30 minutes to cook. Usually, you will need to cook them for 40 to 45 minutes to get them soft enough for mashing.
Reduced Cooking Time
I like to prepare mashed potatoes when the turkey is in the oven and so a quicker version is preferable. To cut down on the cooking time, I peel and cube the potatoes and boil them in just enough water so that they don’t need to be drained. This way, the nutrients and flavor are retained. The little moisture left together with some milk is perfect for mashing.
What Potatoes to Use
Most people use Russet potatoes because they are starchy and fluffy. I have never been a fan of Russet potatoes. I prefer to use Yukon Gold potatoes which in my opinion make a tastier mashed potato. Yukon Gold potatoes have a yellower flesh, waxier texture, and is more tasty. Hence, mashed potatoes made with Yukon Gold potatoes can be left a little chunky if preferred and is not as pale in color.
The Creamy in Creamy Mashed Potatoes
To make my mashed potatoes extra creamy, I like to use half-and-half instead of milk. Half-and half is actually half milk and half cream and I always have a pint of it in my refrigerator. I use it in baking, creamy soups, and also my morning tea.
Tools used in making this Creamy Mashed Potatoes
This post contains affiliate links. Please read my disclosure policy here.
Heavy Duty Stainless Steel Potato Masher
Blue Rose Polish Pottery Floral Butterfly Large Scallop Bowl
Blue Rose Polish Pottery Vintage Blue Daisy Medium Scallop Serving Dish
Polish Pottery Royal Blue Pattern with Red Cornflower and Blue Butterflies Motif
Polish Pottery Bowl – Contemporary – Medium (9″) – Aztec Sky
- 1½ lbs Yukon Gold potatoes (peeled and cubed) (675g)
- 1½ cup water (360ml)
- 1 tsp salt
- ¼ tsp ground pepper
- ¼ tsp mustard powder
- ¼ to ½ cup half-and-half (60ml - 120ml)
- 3 tbsp butter (melted)
- 1 tbsp parsley (chopped)
- Combine cubed potatoes and water in a pot over medium heat. Bring to a boil. Add salt and simmer for 15 minutes stirring occasionally. When it is done most of the water would have been absorbed.
- Add ground pepper, mustard powder, and milk. Mash with a masher until smooth.
- Pour in half of the melted butter and mix it in with a spatula. Transfer to a serving bowl. Drizzle the rest of the melted butter onto the mashed potatoes and garnish with chopped parsley.
- Serve immediately with Creamy Turkey Gravy.
I hope you will give this quick and easy Creamy Mashed Potatoes a try. A perfect pairing for it is this Creamy Turkey Gravy. Please do check it out.