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Creamy mashed potatoes piled high in a white bowl with chives on top

Creamiest Mashed Potatoes

Isabel Laessig
Make the Creamiest Mashed Potatoes ever with a potato ricer using this simple technique! These are the best creamy garlic mashed potatoes for a holiday meal or weeknight side dish.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 357 kcal

Equipment

  • Potato ricer
  • Wooden spatula or spoon
  • Large pot
  • Large mixing bowl
  • Knife
  • Vegetable peeler
  • Sauce pan
  • Cutting board

Ingredients
  

  • 4 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 Tablespoon Kosher salt and more to taste
  • 1.5 cups Whole milk
  • 2 cloves garlic smashed
  • 5 sprigs Fresh thyme
  • 2 Dried bay leaves
  • ¾ cup Unsalted butter 1.5 sticks, plus more for serving

Instructions
 

  • Add potatoes to a large pot and pour in cold water enough to cover the potatoes by 1-inch. Salt, then bring to a boil. Reduce heat and simmer until the potatoes are tender, but not saturated or crumbling, 20-25 minutes.
    4 pounds Yukon Gold potatoes, 1 Tablespoon Kosher salt
    Boiling potatoes for mashed potatoes
  • Drain the potatoes, reserving ½ cup of the water if you're making the potatoes ahead of time. Return the potatoes to the pot and set it over low heat. Gently stir until the potatoes are dry, about 1-2 minutes or until the moisture is gone.
    Dry-stirring mashed potatoes
  • Heat milk, thyme, bay leaves, garlic, and butter in a small saucepan over medium heat until the butter melts. Then remove from heat.
    1.5 cups Whole milk, 2 cloves garlic, 5 sprigs Fresh thyme, ¾ cup Unsalted butter, 2 Dried bay leaves
    Stirring milk for mashed potatoes
  • Run hot potatoes through a ricer over a large bowl. Do this while the potatoes are hot - if they cool, the potatoes will become gummy. If you don't have a ricer, transfer to an electric mixer with the paddle attachment and blend until a creamy consistency is reached.
    Ricing the mashed potatoes into a bowl
  • Remove the herbs from the warm milk mixture. Gradually add the milk to the potatoes, stirring with a wooden spoon or paddle attachment on a mixer until combine and creamy.
    Stirring creamy mashed potatoes in a bowl
  • Season with salt and pepper, and serve with extra butter on top plus chives if desired. Enjoy!
    Creamy garlic mashed potatoes piled high in a bowl with chives on top, taking a spoonful

Video

Notes

  • When cooking potatoes, start with cold water. The potatoes will cook more evenly as the water slowly comes to temperature.
  • Heavily salt water when cooking potatoes for mashing. This allows the salt to infuse with the potatoes, rather than adding it after they're mashed.
  • Cut potatoes into evenly sized pieces so they cook evenly.
  • Use whole milk for a heartier mashed potato.
  • Check the potatoes periodically so they don't over- or undercook.
  • Infuse milk with herbs before adding it to the cooked potatoes.
  • Pass potatoes through a ricer for the best, creamiest mashed potatoes. If you don't have one, you can use an electric mixer.
  • Dry-stirring the potatoes removes moisture and makes better mashed potatoes.

Nutrition

Serving: 1servingCalories: 357kcalCarbohydrates: 42gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 908mgPotassium: 1027mgFiber: 5gSugar: 4gVitamin A: 642IUVitamin C: 46mgCalcium: 89mgIron: 2mg
Keyword best potato recipes, creamiest mashed potatoes
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