How To Make Mashed Potatoes

Paula, one of my readers from Kansas, shared this recipe and detailed how to make and freeze mashed potatoes! This is the best idea ever, one less thing to do on Sunday, Thanksgiving, or any other holiday. You can make these creamy and fluffy mashed potatoes ahead of time and place the casserole dish in the freezer.

A day or two before you want to bake them for your family, place the baking dish in the refrigerator to thaw. Then, bake as directed in the recipe card.

Ingredients – Mashed Potatoes

• Potatoes (medium-sized): Potatoes are a nightshade vegetable grown for their starchy edible tubers.
• Butter: Helps to keep the potatoes from crumbling; prevents the water from evaporating, which creates moist, soft, and fluffy mashed potatoes.
• Water: Water is used to wash the potatoes before cooking to help eliminate any dirt on the potato’s surface; it is also used to cook the potatoes.
• Cream Cheese: Soft, creamy, mild-tasting cheese made with milk and cream. The perfect cheese to use when making mashed potatoes!
• Sour Cream: Used to add more flavor to the mashed potatoes. It has a 20% fat content. The cream is mixed with lactic acid bacteria, creating that sour taste we love! It also helps to thicken the cream.
• Seasoned Salt (Lawry’s): A tasty and unique blend of salt, spices, and herbs.
• Salt and Black Pepper to taste: Both spices add flavor and help bring all the flavors together.

Items You May Need In The Kitchen:

• Potato Peeler
• A Good Knife
• Hand Mixer or Potato Masher
• Mixing Bowl
• Measuring Cups
• Casserole Dish
• 6-Quart Saucepan

How To Make Mashed Potatoes

Instructions

Step One: Gather Ingredients – Wash and Peel Potatoes – Cut into Chunks

Gather all of your ingredients. Wash and peel the potatoes and cut them into chunks. Preheat oven to (350°F) = (176°C).

Peel and chop the potatoes. If you cut the potatoes too small, the mashed potatoes may become too mushy.

Step Two: Boil Potato Chunks – Drain

On medium-high heat, boil the potato chunks in a large pot until tender. Test with a fork for tenderness.

Drain the potatoes.

Slice the butter and cream cheese.

Step Three: Add Butter, Cream Cheese, Sour Cream, Salt, and Pepper

Add the butter, cream cheese, sour cream, and salt and pepper into a large mixing bowl, or use the saucepan they were cooked in. Beat with an electric mixer until smooth.

You can also use a potato masher to mash the potato chunks if you would like; it just takes longer. Depending on what works best for you, you could also use a food processor or blender to achieve the desired texture.

*Please note: Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. This recipe can be doubled or tripled for bigger crowds!

Step Four: Grease Dish – Scoop Potato Mixture into Pan

Grease a casserole dish and scoop the mixture into the dish. Dab Potatoes with Butter and Seasoned Salt. Bake covered at (350°F) = (176°C) for 45-60 Minutes.

Finished Product

How To Freeze The Mashed Potatoes

1. If you would like to freeze the mashed potatoes for another day, cover the unbaked mashed potatoes with foil and place them in your freezer.
2. When ready to serve the frozen mashed potatoes, remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
3. Bake covered in a preheated oven (350°F) = (176°C) degrees for 45-60 minutes or until heated.

What potatoes are best to use when making mashed potatoes?

I have tried a variety of potatoes over the years. It depends on the texture and taste you want when making your mashed potatoes. Here is a list of the other potatoes you can use and the outcome you could potentially expect.

• Yukon Gold potatoes: A classic delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich buttery flavor.
• Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light.
• Red potatoes: A beautifully red-colored medium-sized potato with smooth, thin skin. It’s very flavorful flesh.
• Fingerling potatoes: A small potato in the shape of a finger. They have fragile and tender skin. When cooked, they have a very buttery, rich flavor.

Are there any additional ingredients I could add to these mashed potatoes?

I love the flavor of these mashed potatoes! The combination of butter, cream cheese, sour cream, and salt and pepper is perfect.

If you are interested in adding additional ingredients or substitutes, I recommend adding a little garlic or fresh herbs. You could also add a little heavy cream. It would also be fun to garnish the mashed potatoes with green onions! This recipe is pretty versatile!

What pairs well with mashed potatoes?

• Prime Rib
• Turkey
• Spinach Salad
• Soft Dinner Rolls

How long can washing, peeling, and cutting potatoes last in water before cooking?

Once the potatoes are ready to be cooked, I wouldn’t recommend placing them in water for long. No longer than 24 hours. The potatoes will begin to absorb the water as they sit.

This can cause the potatoes to absorb excess moisture, creating a mushy potato when cooked. If you decide to allow them to sit in water for an extended period, you can limit water absorption by using ice-cold water and refrain from adding salt to the water.

Final Word

Please let me know if you decide to make this homemade mashed potatoes recipe! There is nothing like sinking your teeth into creamy and smooth, delicious classic homemade mashed potatoes! I believe the secret ingredient is cream cheese. It adds such a velvety texture and the taste is unbelievable!

What I love about this recipe is how easy it is to make the best mashed potatoes. I can’t tell you how many parties or family gatherings I have taken these to. They are always a hit!

They go perfectly with a Thanksgiving turkey or a Christmas prime rib dinner! Be ready to hand out the recipe. Thank you, Paula! I hope you and your family enjoy this delicious, easy mashed potatoes recipe! Everything tastes better when it’s homemade, right? May God Bless this World, Linda.