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Absolute Best Mashed Potatoes

Rated as 4.53 out of 5 Stars

"By using a few clever cooking tips and top quality ingredients, anyone can make firm (not runny) really tasty mashed potatoes to die for...I am always asked to please bring my potatoes, or to tell why my potatoes taste like potatoes with so much flavor. Now my secrets belong to you also. Hugs, and enjoy! Be prepared for compliments :>)"
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Ingredients

35 m servings 705 cals
Original recipe yields 6 servings

Directions

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  1. Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water.
  2. Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 705 calories; 45 g fat; 69.8 g carbohydrates; 9.8 g protein; 149 mg cholesterol; 53 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

not as good as home made with the instant mashed potato in it, but not bad as it is. I did it both way the optional way, with out the instant mashed potato I like

Most helpful critical review

Could be worse. It just didn't have any bacon in it. That was a downer.

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not as good as home made with the instant mashed potato in it, but not bad as it is. I did it both way the optional way, with out the instant mashed potato I like

I did not have heavy cream on hand but I did have fat free half-n-half, which I used instead. I did not use the full pint, just enough to get the potatoes nice and fluffy. VERY good--it reminded...

Great idea!! I used Yukon gold and the results were 'golden'! (The steaming time of 20 minutes listed seems a little short, especially given the size of most russets. After 25 minutes, the small...

This is a very good basic mashed potato recipe. I left out the instant potato flake.The results was a creamy tasty mashed potato dish. Comfort food at its best.

Loved these--made them last night and they came out delicious. I did not end up needing the instant flakes, although I have used them before as a backup. The heavy cream is soooooo perfect in ...

Very tasty. We all loved it. Simply delicious.

I love this flavor!! The whole family raved over this for thanksgiving! I will make my mashed potatoes using this recipe from now on.

love these so we cook these often now

Could be worse. It just didn't have any bacon in it. That was a downer.