How To Make The Creamiest Mashed Potatoes

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  1. Creamiest mashed potatoes: red skin potatoes, sweet potatoes, and yukon gold. Boil them all for 3 hours. Mash them up with a fork. Open a container of cool whip. Throw out the potatoes, eat cool whip.

  2. You are right, Yukon Gold potatoes are my favorite for mashed potatoes because of the creamy texture! And I agree with peeling the skin, BUT I like to boil the potatoes whole with the skin. When I peel them and cube them, I tend to overcook them. If you cook them whole, it only takes 35-40 minutes. Heavy whipping cream is the way to go – anything else with the exception of milk, totally changes the taste of the mashed potatoes. However, if your butter is just room temperature and not melted, it will not create soupy texture when added together with the heavy whipping cream – this way you save yourself and extra mashing. Great tips and great video! Sticking to old school is the best!

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