Add-In Options for The Creamiest Mashed Potatoes:
Bacon Mashed Potatoes: Cook between 1/4 to 3/4 pound of bacon until crispy. Replace half the butter in the recipe below with 1/8 cup to 1/4 cup bacon grease. Cheddar Mashed Potatoes: Add in about 3 cups of shredded cheddar cheese. Then add in 1/4 cup of parsley or chives for some some great tasting cheesy cheddar mashed potatoes. Other Possible Flavor Additions:
DillRed bell pepper PestoParmesan cheese Italian sausageGarlic
Troubleshooting: Lumpy mashed potatoes
If you end up with lumpy mashed potatoes, that probably means the potatoes were undercooked. Simply add a little bit more cream or milk, and cook the potatoes over a low heat until those lumps start to soften. You should be able to mash again to create smooth and creamy mashed potatoes.
Potato Options:
Russet or other high starch potatoes like Yukon golds are the best potatoes to use for mashed potatoes. These high starch potatoes will absorb the flavoring of the butter and cream better, and end up more fluffy and velvety smooth. That being said, you can use red potatoes or types of white potatoes, but they will require more mashing to become creamy, and may be a bit more gummy. For an Extra Indulgent Treat: On special occasions like Thanksgiving, where calories and fat are plentiful, I like to double the cream cheese and butter for an extra special creamy treat. Chef’s Note: After being cooked, these mashed potatoes can be placed in a crockpot on the low or warm setting for up to 4 hours before serving. This comes in quite handy for large and demanding meals like Thanksgiving, Christmas, or Easter.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave in 30-second increments until warmed through. If you like this recipe, you may be interested in these other delicious potato side dish recipes:
Garlic Bread Roasted PotatoesHoney Roasted Smashed PotatoesCheesy Scalloped PotatoesPerfect Baked Sweet Potatoes
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