I was never much of a mashed-potato eater growing up. Even to this day, I don’t want my potatoes to taste like potatoes. I usually prefer potato chips, French fries, or some version of potatoes covered in enough cheese that it masks the potato flavor.
But my husband always wants it for holiday meals, so I started tweaking my recipe until I ended up with something that I absolutely love…and that’s saying something!
What Kind of Potatoes to Use?
Obviously this is personal preference, and if you love russet potatoes, by all means use them. However, I like the richer, more buttery flavor of the Yukon gold potatoes, so I use those exclusively.
Milk or Cream?
You can make mashed potatoes with milk or cream, depending on the consistency you want. I chose the middle ground, and use half-and-half. If you don’t live in America or for some other reason can’t find half-and-half, just mix equal amounts of heavy whipping cream and whole milk.
When I make mashed potatoes – and these are really whipped potatoes but we never call them that – I want them to stand in stiff peaks. To me, runny mashed potatoes ruin a perfectly good holiday gathering. If I put a dollop of mashed potatoes on my plate, when I get to the table, it’s still a dollop. It hasn’t run into the ham or the turkey or the green beans at all.
Seasoning
I want some saltiness to my potatoes, but plain salt is just kind of boring. You could mix up your own spice blend, but I find that Lawry’s Seasoned Salt by McCormick is the perfect seasoning for mashed potatoes. It has salt, paprika, turmeric, onion, and garlic…plus I don’t know what else. The paprika and turmeric also add some nice color when sprinkled on top. I also mix Lawry’s in before whipping so the flavor runs throughout…but not too much, because I also like to sprinkle it on top because it looks pretty. Family members can always add more if they want. But you can never take out the salt if you use too much!
Obviously mashed potatoes go with almost any meal, so try this on weeknights and regular dinners, no need to save it for the holidays. It goes especially well with my tangy and sweet baked maple Dijon chicken thighs! I hope you enjoy it!
World’s Best Mashed Potatoes with Cream
Equipment
- 1 mixing bowl
- 1 handheld mixer
Ingredients
- 5 pounds Yukon gold potatoes
- 4 quarts water
- 1 teaspoon salt
- 1 cup butter
- ⅔ cup half and half
- 3 tablespoons Lawry's seasoned salt
Instructions
- Wash potatoes and cut into approximately 1-inch cubes. You can peel them first if you want, but it's not necessary.
- Place potatoes into large stock pot and cover with cool water.
- Add in 1 teaspoon salt
- Bring water and potatoes to a boil, then cook for 30 minutes or until potatoes are soft.
- Drain potatoes in a colander in the sink, then transfer to a large bowl.
- Cut butter into small pieces, and stir into potatoes until it's completely melted.
- Add half and half, then mix with a handheld mixer until the potatoes are as smooth as you want. Some people may despise lumps but I like mashed potatoes best when they are a little lumpy.
- Sprinkle with Lawry's seasoned salt to taste (the measurement above is by no means exact!)
- Serve and enjoy!
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