Perfectly Smooth Mashed Potatoes are so creamy and delicious, you won’t make them any other way! One tool is key to making these mashed potatoes the best!
How To Make The Smoothest Mashed Potatoes!
There’s really only one trick to making the most delicious, creamy, smooth mashed potatoes and it involves one kitchen tool. A potato ricer. That’s how you make these Perfectly Smooth Mashed Potatoes.
Yep, it is what you need to make these potatoes lump free. And I already know what you’re going to say to me, that you use a hand mixer to make your mashed potatoes smooth?
Nope. Using a hand mixer is OK, but it creates gluten in your potatoes so they can develop a “gluey” texture. You know, kind of like that paste you used to use back in school? Those are not perfect mashed potatoes.
Using a potato ricer presses the cooked potatoes into tiny little strands that when mixed with butter and liquids break down into creamy, smooth mashed potatoes with only a couple of stirs.
Once your potatoes are cooked, put them through a potato ricer and then quickly add the butter so that it melts into the warm potatoes. Next you can add the seasonings, parmesan cheese and thee milk and cream.
Of course you can adjust the measurements here to your liking. More butter? Why not. More parmesan cheese? I’m not stopping you.
Because you’re only stirring these riced potatoes a few times just to combine the ingredients, you’re not going to develop the gluten which is what makes mashed potatoes gummy or gluey or paste-like.
Just perfectly smooth potatoes, no lumps in sight.
I mean, take a look at that scoop! There is some serious height to that spoonful of mashed potatoes. So fluffy, so creamy, you just can’t stop eating them.
Can You Make Mashed Potatoes Ahead Of Time?
You definitely can, they won’t be as fluffy as they are when you first make them, but perfectly smooth – yes. You can reheat these mashed potatoes in the microwave or covered in the oven.
Both ways of reheating will probably require a little more milk and or cream to get the consistency back to where they were. AND, yes, more butter.
Or if you want to make these mashed potatoes a few hours before dinner you can keep them warm right in your slow cooker so it’s one less thing you have to do at dinner time.
What Are The Best Potatoes To Use For Mashed Potatoes?
My favorite is a russet potato. It’s a higher starch potato that makes the most fluffy, smooth and full of flavor mashed potatoes.
You can also use Yukon Gold potatoes which are buttery all by themselves, they are a slightly more waxy potato so normally they might get that gluey consistency we keep talking about but if you use this cooking method they’ll be totally perfect.
Ruset potatoes will also give you these bright, white mashed potatoes and Yukon Golds will obviously be yellow in color. So if color is a preference of yours when making mashed potatoes it’s something to think about.
We love serving this mashed potato recipe with extra butter, parmesan cheese and chopped parsley. If you’re a black pepper fan then get some of that on there too.
This potato recipe is one for the books, it’ll be your go to recipe when making mashed potatoes from now on!
Looking For More Potato Recipes?
- Stick of Butter Smashed Potatoes
- Slow Cooker Cheesy Bacon Mashed Potatoes
- Mini Loaded Hasselback Potatoes
- Crispy Oven Roasted Potatoes
- Loaded Skillet Mashed Potatoes
- Fried Mashed Potato Balls (Perfect for using leftover mashed potatoes!)
- Mustard Roasted Potatoes
Shop This Recipe!
This super creamy, super fluffy mashed potato recipe is the only way we make our mashed potatoes!
5 lb. bag of russet potatoes
1 stick of butter
1/2 cup grated parmesan cheese
1/2 cup sour cream
1/2 cup milk
1/4 cup cream
kosher salt and pepper to taste
Wash and peel the potatoes, then cut them into fourths. You might have to cut larger potatoes in more pieces, just try and make them roughly the same size.
Add the potatoes to a large pot, then cover the potatoes with cold water.
Add 2 tablespoons of kosher salt to the water then turn the heat on high and bring to a boil.
Once the water has come to a boil, turn the heat down to medium and let the potatoes simmer until they are fork tender, about 12-15 minutes.
Drain the potatoes and place them into a large bowl.
Heat the milk and cream together over low heat in a small saucepan while you rice the potatoes.
Put the cooked potatoes through the potato ricer right back in to the same pot, then add the butter, parmesan cheese, sour cream, milk, cream, salt and pepper.
Stir a few times just to combine the ingredients and create a smooth texture, taste for seasonings and adjust if needed.
Serve immediately or keep warm in covered in the pot or transfer to a slow cooker set on low or the keep warm setting.
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