World’s Best Mashed Potatoes

Well, I don’t know if they are really the world’s best mashed potatoes, but according to my 10-year-old, I make the world’s best.  Whenever we go out to eat, or even go to friends’ and relatives’ houses, my son will taste the the mashed potatoes and announced, “Well, they aren’t as good as my mom’s!”  I’m usually a bit horrified and embarrassed when he proclaims this, but husband also tells me that my mashed potatoes are very good.  After making them for my mother-in-law, she asked me how I made them, and how they were different from other people’s mashed potatoes.  I don’t know if they are different from traditional mashed potatoes, but I thought I’d share how I make them.

My Mom Made That: Best Mashed Potatoes Tips and Hints

First Hint: I use Yukon gold potatoes, not the big baking potatoes.  Personally, I think the big baking potatoes are great for baked potatoes, or twice baked potatoes, but I prefer the Yukon gold potatoes for mashing.  Here’s why.  First, I think they have better flavor for mashing.  Second, I think they cook faster.  Third, I think they mash better.  Now I had someone ask me how small I cut the potatoes up after I’ve peeled them.  I don’t have any consistent rule, and sometimes I just let my sou chef cut them to his/her preferred size.  I think that Mellow Man and I usually cut them into 1″ pieces, but sometimes I’ll go even bigger.

My Mom Made That: Best Mashed Potatoes Tips and Hints

Second Hint: I cook my mashed potatoes in chicken broth, not water.  Well, let’s be honest here, I cook everything in chicken broth, but it does really make a difference.  The chicken broth adds so much flavor to the potatoes compared to just plain water.  However, this means that I don’t add any salt to the potatoes when cooking.  I figure that the broth has enough flavor, and let everyone salt the potatoes if needed when they eat them.

My Mom Made That: Best Mashed Potatoes Tips and Hiints

Third Hint: I put the fully-cooked potatoes back into the pot on the stove after I’ve poured out the broth.  I got this tip from my grandmother.  She said that by letting your cooked and drained potatoes sit back on the range, you dry the potatoes out.  This makes the potatoes mash better.  Who knows if it works or not, but I always do it.

My Mom Made That: Best Mashed Potatoes Tips and Hints

Fourth Hint: I don’t use milk.  I decided several years ago that milk thins mashed potatoes out without adding a lot of flavor, particularly low fat milk.  Now, I just use a few pats of butter (unsalted), and a scoop of sour cream.  To me, the sour cream adds a good amount of flavor and keeps the potatoes the correct consistency.  If I don’t have sour cream, but there is cream or half-and-half in the fridge, I’ve used that too.  I also add the sour cream and butter into the potatoes, mash them up, and then taste them.  I’ve found that getting the right consistency and taste requires a little sampling!

My Mom Made That: Best Mashed Potatoes Tips and Hints

Fifth Hint: Whip the potatoes after you mash them. I always start with my masher and mash the potatoes, butter and sour cream.  Once the potatoes are nice and mushy, I get out my hand mixer and whip them.  Frog doesn’t like lumpy potatoes, and this combo seems to make the fluffiest, most lump-free mashed potatoes.

So that’s how I make the best mashed potatoes.  What are your tips or hints for yummy potatoes?

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  1. I love mashed potatoes, but I’ve never tried adding sour cream or whipping before. Gotta give this a go! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays:

  2. These look and sound amazing! And I love to cook in chicken broth, too! 🙂 Makes everything more yummy!

  3. Deb @ Kneaded Creations says:

    Wow, such tasty additions to make a plain dish more flavorful. Thanks for sharing this awesome recipe! I have to pin it to my board~
    Deb @ Kneaded Creations

  4. At Thanksgiving and Christmas I use the extra evaporated milk leftover from making pumpkin pie in place of milk. Treasure those sweet compliments from your son. Those kinds of compliments from my kids are my most precious memories. Thanks for sharing at Inspire Us Thursday on Organized 31.

  5. I always add 2 to 3 teaspoons sugar. The natural sugar in the potato is lost when boiled. I also keep potatoes warm in a 220 degree oven. They will keep beautifully for well over an hour and come out fluffy and airy.

  6. Great tips! I will try chicken broth next time 🙂 Thanks for linking up to the Less Laundry, More Linking party.

  7. Well they certainly look like the world’s best mashed potatoes! Going to give them a try.. It’s crazy but I’ve never actually made real mashed potatoes before. lol

    • My husband always did instant mashed potatoes, but I don’t think it’s that much more trouble to make them from scratch! (That’s actually why I use the golden potatoes because I can make mashed potatoes in 25-30 minutes while my main course is cooking!)

  8. Tracy Laird says:

    Mayonnaise for a creamy mashed potatoes my family loves these

  9. Sour cream in mashed potatoes is a must. Yum.


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