Creamy Mashed Potatoes

Making creamy mashed potatoes is much more simple than you’d imagine! Since this recipe is among my 5 most favorite things to eat, I will not let you eat bad mashed potatoes and will let you in on everything I know about how to make them t.h.e. b.e.s.t!

So how to make your potatoes smooth, silky instead of lumpy and stiff?
Here are my secrets –

Make sure to cook the potatoes properly. Cooking the potatoes too long will make the end result taste watery. Cooking the potatoes not long enough, will not give you the silky smooth texture you are looking for. Set your time for about 12 minutes after the potatoes come to a boil and check if the fork goes into the potatoe easily, if not continue checking for the next couple of minutes and remove off the heat and drain immediately after they’re proper softness.
Mash or whip the potatoes without the liquid first. If you add the liquid before mostly mashing the potatoes, you might end up with some pieces chunkiness in the final product. To avoid this, mash or whip the potatoes for about a minute or two until the potatoes are mostly mashed. Only then add the liquid.
Add the liquid gradually. Start with half the liquid, then continue whipping and adding the liquid until desired consistency. If you add all liquid at once, you might end with potatoes that are too thin to your liking. Adding it gradually can keep you in control of their thickness.

The recipe is very straight-forward, so as long as you follow the step by step instructions, you’ll have no glue-like potatoes with lumps. I also promise you won’t have any thin or runny mashed potatoes…yuck!