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
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. Then add a little milk and a time until they are desired creaminess.
Salt and pepper to taste and add a little extra butter if you like.
If you like this recipe you will love these :
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Debbie’s Recommended Equipment for this recipe
Creamy Mashed Potatoes
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
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
Hi Marlie ..I am a little confused. All the steps are on the recipe card and within the post, I even just took a quick look and it is all there. For the future tap that Jump to Recipe tab at the top of the page to bring you directly to the recipe card to avoid confusion. To address your concerns In step 5 I state stir in butter , salt and pepper, with that being said I thought stirring would be implied . No whipping is required since the ricer is used, just a gentle stir. I find whipping riced potatoes result in a gummy texture . As far as evaporated milk it really is great in potatoes , it is the way my Mother and Grandmother always made them. Also there is a video attached to the recipe card to clear up anymore confusion. Debbie
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!
Lump free mashed potatoes are a must, especially on the holiday table. The perfect nest for gravy. Always a hit with the family.
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.
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,
Love mashed potatoes! What a great idea to add evaporated milk to the mix. Will definitely be trying the soon!
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!
This is a great recipe! The potatoes come out perfectly creamy and the evaporated milk adds great flavor.
So creamy and delicious! I love this method of making mashed potatoes.
Love a good mashed potato as a side! This lump free mashed potato recipe is so good, thanks for all tips and tricks.