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Creamy Mashed Potatoes

Creamy mashed potatoes in a small bowl

These creamy mashed potatoes are super smooth and buttery. They are super easy to make if you follow a few tips and tricks. I know how to make mashed potatoes is very controversial because everyone has their own method and tips. I have been a food photographer since 2015 and have made mashed potatoes many different ways . I have used golden potatoes , added cream cheese , warm the milk and butter, cream or half and half . I have also used a hand mixer , and potatoes mashed and my wire whisk on my kitchen aid. Using a Ricer is by far my favorite method . You will always have a lump free , fluffy mashed potato every time. These potatoes are easy enough for everyday but special enough to appear on your holiday table.  If you like this recipe you will love these Mashed Sweet Potatoes. 

What you will need to make Creamy Mashed Potatoes :

  • Russet Potatoes – You can use Yukon Golds but I prefer russets  potatoes( also yukons tend to cost a lot more )
  • Butter – Real butter not margarine
  • Sea Salt
  • Black Pepper
  • Evaporated Milk –Pet Milk is my favorite brand
  • 6QT Pot 
  • Ricer – for the best results you really needs this
  • Colander
  • Vegetable Peeler-The Rada peeler is my favorite
  • Kitchen Knife 

Tips for making perfect mashed potatoes

  • Make sure to cut peeled potatoes in equal sizes for even cooking
  • Make sure to allow the potatoes to drain completely
  • When adding the evaporated milk add a little at a time , stirring well in between
  • These can be kept warm in a covered dish in a warming drawer or a slow cooker on warm

 

Peel and cut potatoes into 8ths . Place them into a pot and cover with water and generously salt the water . Boil for about 15-20 minutes or until the potatoes are fork tender. Drain and let sit in the colander for about 10 minutes

Cut up potatoes in a pot with water

Place a small amount of drained hot potatoes into a ricer. Run the hot potatoes through the ricer into the hot pot you used to boil the potatoes.

Potatoes going through a ricer

Once all of the potatoes are ran through the rice stir in butter and salt and pepper. Start with a little salt at a time , more can be added later. Then add a little milk and a time until they are desired creaminess.

Adding evaporated milk to potatoes

Salt and pepper to taste and add a little extra butter if you like.

Creamy mashed potatoes in a white serving bowl.

If you like this recipe you will love these :

* This post contains affiliate links which means I may make a small profit from products at no cost to you . Just to note I only recommend products I use and love  Click HERE for full disclaimer

Debbie’s Recommended Equipment for this recipe


Creamy Mashed Potatoes

These creamy mashed potatoes are super smooth and buttery. They super easy to make if you follow a few tips and tricks
3.63 from 37 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories

Ingredients
  

  • 3 1/2-4 pounds russet potatoes
  • 4 Tablespoons butter plus more if desired
  • 1 teaspoon sea salt plus more if desired
  • 1/2 teaspoon black pepper plus more if desired
  • 12 oz Evaporated milk added amount to desired creaminess

Instructions
 

  • Peel and cut potatoes into 8ths . Place them into a pot and cover with water. Generously salt the water . **make sure to cut potatoes close to the same size for even cooking
  • Boil for about 15-20 minutes or until the potatoes are fork tender. Drain and let sit in the colander for about 10 minutes
  • Place a small amount of drained hot potatoes into a ricer.
  • Run the hot potatoes through the ricer into the hot pot you used to boil the potatoes.
  • Once all of the potatoes are ran through the rice stir in butter and salt and pepper. Start with a little salt at a time , more can be added later.
  • Add a little evaporated milk at a time until you reached desired creaminess .
  • Once the creaminess is how you like it taste to see of you need more salt .
  • Best serve warm with a little extra butter . These can be kept warm in a covered dish in your warming drawer or on the keep warm setting on a slow cooker.

Video

Notes

If you prefer the flavor of Yukon Gold Potatoes feel free to use them. In my opinion they are almost twice the price of Russet potatoes and not worth it. If you follow my directions with the russet potatoes you will won't even miss them.
A Ricer is really needed for the best results . If you choose not to use one just be careful not to over mix the potatoes.
Here are my recommendations


Keyword creamy mashed potatoes, no lumps mashed potatoes
Tried this recipe?Let us know how it was!

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marlie
marlie
11 months ago

1 star
stir ? whip? no idea after last – add evap milk – then what? no way they turn out like picture
i never use evaporated milk ever – but you riced and forgot rest of directions – wow

Bernice
Bernice
11 months ago

I can’t wait to make these potatoes for Easter! I’ve had a ricer for years and never thought to use it so I’m excited to see how it improves the texture. I can’t stand lumpy or gummy mashed potatoes!

Gloria
Gloria
11 months ago

5 stars
Lump free mashed potatoes are a must, especially on the holiday table. The perfect nest for gravy. Always a hit with the family.

Marta
11 months ago

5 stars
The recipe instructions were perfect if you actually read them. The resulting mashed potatoes were not only flavorful WITH the evaporated milk, they were light and fluffy. I’ll definitely be making these more often.

Enriqueta E Lemoine
11 months ago

5 stars
Im making these creamy mashed potatoes for my Easter lunch. They are super smooth, and I love you used a ricer. That’s also my favorite way to mash potatoes,

Ann
Ann
10 months ago

5 stars
Love mashed potatoes! What a great idea to add evaporated milk to the mix. Will definitely be trying the soon!

Elizabeth
Elizabeth
10 months ago

5 stars
What a great way to use a ricer – never thought about that! I have not tried adding evaporated milk to my mashed potatoes, but it sounds wonderful!

Veronika
10 months ago

5 stars
This is a great recipe! The potatoes come out perfectly creamy and the evaporated milk adds great flavor.

Lisa
10 months ago

5 stars
So creamy and delicious! I love this method of making mashed potatoes.

Hayley Dhanecha
10 months ago

5 stars
Love a good mashed potato as a side! This lump free mashed potato recipe is so good, thanks for all tips and tricks.