Creamed Mashed Potatoes - Game changer

nolaegghead

I don't know where this recipe has been my whole life, but it's a game changer as it elevates the household staple (and often mundane) "mashed potatoes" into a side with a quality that you'd expect in a Michelin star restaurant.

Background - I've been making mashed potatoes using a variety of methods for decades.  Hard to screw them up, top with some good gravy and you think it doesn't get any better.  But it does.  Way better. 

(warning: incorporating this recipe into your culinary repertoire may cause unwanted weight gain)

(disclaimer: author is not responsible for negative health effects from this recipe)

I've only made this once and maybe it was a fluke, but I'll outline what I did as best as I can.  Some details are probably not important.

Ingredients:

4 pounds russet potatoes, peeled, remove all eyes, bruises, etc.

1 1/4 cups heavy cream heated hot (180F plus or minus 20F)

1.5 sticks butter at room temperature (73F)

1.5 tsp sea salt, less if you are on a sodium restriction

Optional;

2-3 medium cloves fresh garlic (remove sprout if not super fresh), processed through a garlic press.  I usually over do garlic, since this is fresh, do so with caution.  The garlic will par-cook with the heat of the potatoes and milk which will take the edge off it, but not as if it's fully cooked.

Process:

Recipe said to throw peeled potatoes in pan of cold water, bring to boil.  Potatoes MUST BE WHOLE.  Cook until knife passes through easily (AKA "done").  About 25 minutes after boiling.  (I threw them in boiling water and didn't time but checked until knife tender).

Drain and throw potatoes in Kitchen Aid mixing bowl.  Smash them with a fork to give a head start.  Put whip attachment in mixer and whip on low for about a minute, ramp the speed up so they start to smooth out.

Add the heavy cream (recipe called for milk).  Keep whipping until creamy, about another minute.  Don't over-wip.  If you want to add the garlic, now is the time.

Add the room temperature butter.  NOT melted butter.  This is important.  (if you use milk in the step above, increase butter to 2 sticks, 8 oz).  Keep whipping until it looks like it isn't getting any creamier and use a higher speed, but not full blast.  Don't over wip, they can set up hard. 

Throw the salt in last and wip just enough to distribute it. 

That's it.

You can make this in advance and keep it warm for up to an hour.  For example, cover them and store in your oven set to 170F.  These potatoes re-heat well for leftovers or to travel with.

Don't take shortcuts and cut up the potatoes into chunks to cook faster. 

Honestly, these are so good you don't need gravy or anything on them.   People will fight over them so make sure you make enough by scaling the recipe for your crowd. 

You may need an angioplasty if you eat these frequently, so you are warned.

(derived from https://natashaskitchen.com/creamy-mashed-potatoes-recipe/ )

Tips:

Use good quality potatoes.  Always use good quality ingredients for everything....duh. 

If there's an outlier super large potato, you can cut in half so they all cook more evenly.

Check the largest potato as an indicator of done-ness.  The small ones will cook faster, but a little overcooking is ok.

Scrape the sides of the bowl down now and then when whipping.

This dish makes a good base for beef proteins.

You can whip by hand, you don't need an electric mixer.

fishlessman

all over the garlic in the potatoes, i like a small amount of turnip in them as well. when im going all out for mashed potatoes though, i boil them skin on, then peel, less water in them and more flavor both with the potato and added ingredients. ive seen them peeled on a fork but thick rubber gloves are easier. always russets for mash

JohnInCarolina

Nice job sharing this recipe with everyone ... after Thanksgiving.  

nolaegghead

JohnInCarolina said:

Nice job sharing this recipe with everyone ... after Thanksgiving.  

Here's a recipe for you

https://www.foodandwine.com/recipes/grapes-of-wrath-cocktails-2013

alaskanassasin

Sound like my MIL recipe 

nolaegghead

it def has a Paula Dean vibe, as much as I hate to say it

SonVolt

This is pretty much my recipe/method except I briefly fry the garlic in the melted butter, then add the cream and bring the whole thing to a quick simmer with a tiny sprig of Rosemary.  I used to add cold butter to the potatoes, but honestly don't notice a difference either way. I find the workflow easier if I just heat it along with the cream. 

Langner91

I roast the garlic while the potatoes are being peeled and cooked.  I then squeeze that into the potatoes when the butter goes in.

There's probably a million ways to make them, but I love them whipped!

nolaegghead

I didn't try it both ways, but I read the reason the butter is added last and isn't hot has to do with the taste of emulsified butter....presumably the butter mixes in emulsified. 

Back in my "cheffing" days I would emulsify butter as it melted (for crab/lobster) and the taste definitely changed if it separated.  I'm not sure my taste buds can tell the diff when it's mixed in with the potatoes but the author swears it does and cautions against that shortcut.

pgprescott

A real chef would have known this years ago. Nice post though. 😁

ColtsFan

The best mashed potatoes I've ever made I passed through a food mill. Too much work for my lazy butt, but I bet these are similar.

I'll give it a try.

JohnInCarolina

nolaegghead said:

it def has a Paula Dean vibe, as much as I hate to say it

Nah, Paula would throw in an additional six cups of sugar.

Fred19Flintstone

I’m not a huge horseradish fan, but it’s great in mashed potatoes.  I haven’t whipped my potatoes in quite some time.  I mash & mix with milk & butter using Mom’s pastry cutter.  I eyeball the amounts.  Horseradish is on the table as a condiment.

nolaegghead

food mills and ricers are a PITA. 

This recipe's results speak for themselves.  I know Cook's illustrated and some other nerd cooking sites recommend the ricer or food mill, but "fluffy" isn't where this recipe is going.  It's going "creamy".

Ozzie_Isaac

I pour in heavy cream and butter till it tastes right and texture is good.  If preparing day before, I make them a little soupy, they will firm up over night.  If making them day of, I make nice fluffy texture.  Pro-tip: when rewarming, do not put crockpot on high.  Someone this Thanksgiving turned my crockpot on high because they felt the need to get involved.  We had creamed potato soup.  Luckily I had another 8 lbs so I mixed them to get the right consistency.

For 8lbs of potatoes, I use 8oz butter (kerrigold salted), and quart of heavy cream.  Generous amount of salt and white pepper.  I also use the kitchen aid.  Butter is room temp, and cream is cold.  However, I will try warm cream next time.  If I need more liquid I switch to milk after the first quart of heavy cream.  Would hate to make them unhealthy.

nolaegghead

just like you can cook a near infinite number of things out of flour, water, yeast and salt by varying the ratios, temps, techniques, etc....this is another 4 ingredient combination that came out great and vastly different than my history with potatoes, cream salt and butter. 

I probably should have done it a couple more times to look at reproducibility and iron out any grey areas before posting here, although I qualified it as:

"I've only made this once and maybe it was a fluke, but I'll outline what I did as best as I can.  Some details are probably not important."

JohnInCarolina

nolaegghead said:

just like you can cook a near infinite number of things out of flour, water, yeast and salt by varying the ratios, temps, techniques, etc....this is another 4 ingredient combination that came out great and vastly different than my history with potatoes, cream salt and butter. 

I probably should have done it a couple more times to look at reproducibility and iron out any grey areas before posting here, although I qualified it as:

"I've only made this once and maybe it was a fluke, but I'll outline what I did as best as I can.  Some details are probably not important."

OK Nola.

Yno

I started a totally different take on mashed potatoes last year, and all my guests rave over it. I cook about four pounds of peeled quartered potatoes until done, either in a pot on the stove or the Instant Pot. Then I pass them through a ricer. 

While they are cooking I make a mixture of equal parts butter, sour cream, cream cheese, and shredded white cheddar cheese (maybe a half cup or a bit more of each), with a bit of salt and garlic powder. This is all warmed up so as not to cool off the potatoes.

This gets stirred into the potatoes and a bit of milk can be added if they are too thick.

No one has ever complained, and everyone goes for seconds.

caliking

JohnInCarolina said:

nolaegghead said:

it def has a Paula Dean vibe, as much as I hate to say it

Nah, Paula would throw in an additional six cups of sugar.

Nor would she have stopped at a mere 1.5 sticks of butter. 

Ozzie_Isaac

caliking said:

JohnInCarolina said:

nolaegghead said:

it def has a Paula Dean vibe, as much as I hate to say it

Nah, Paula would throw in an additional six cups of sugar.

Nor would she have stopped at a mere 1.5 sticks of butter. 

I, out of hand, discount non-dessert recipes that add sugar.

Unless it is Chinese food.  I have learned they add sugar to everything.  I figure the msg offsets it though.

SGH

nolaegghead said:

I don't know where this recipe has been my whole life

It’s been right there in plain sight your whole life. You just didn’t pay attention. 

SGH

On a serious note, I’m honestly stunned that you have never had whipped/creamed potatoes. I honestly don’t know anyone that actually mashes them. I guess I just presumed that everyone in Dixie used the blender for “mashed” potatoes. Now you are doing it right my long haired potato eating friend 👍

caliking

Ozzie_Isaac said:

caliking said:

JohnInCarolina said:

nolaegghead said:

it def has a Paula Dean vibe, as much as I hate to say it

Nah, Paula would throw in an additional six cups of sugar.

Nor would she have stopped at a mere 1.5 sticks of butter. 

I, out of hand, discount non-dessert recipes that add sugar.

Unless it is Chinese food.  I have learned they add sugar to everything.  I figure the msg offsets it though.

Where’s that disagree button??  

a wee bit of sugar often helps savory dishes. When cooking Indian dishes, I add a 1/2 tsp to the sofrito. The caramelised sugar adds a subtle flavor, and balances out the flavors of the spices. 

Ozzie_Isaac

caliking said:

Ozzie_Isaac said:

caliking said:

JohnInCarolina said:

nolaegghead said:

it def has a Paula Dean vibe, as much as I hate to say it

Nah, Paula would throw in an additional six cups of sugar.

Nor would she have stopped at a mere 1.5 sticks of butter. 

I, out of hand, discount non-dessert recipes that add sugar.

Unless it is Chinese food.  I have learned they add sugar to everything.  I figure the msg offsets it though.

Where’s that disagree button??  

a wee bit of sugar often helps savory dishes. When cooking Indian dishes, I add a 1/2 tsp to the sofrito. The caramelised sugar adds a subtle flavor, and balances out the flavors of the spices. 

I am coming around and learning it has its place.

Botch

SGH said:

On a serious note, I’m honestly stunned that you have never had whipped/creamed potatoes. I honestly don’t know anyone that actually mashes them. I guess I just presumed that everyone in Dixie used the blender for “mashed” potatoes. Now you are doing it right my long haired potato eating friend 👍

I'm not from the south (unless "South" Dakota counts) but Mom made two styles of "mashed" potatoes: small ones boiled in their jackets until tender, "mashed" with your palm, and then fried in butter until crispy; and the other style, boiled until tender, then whipped using a hand mixer with the aforementioned butter and milk, that's what I mostly grew up on.  I've never heard of using a blender for mashed potatoes.
 
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me set aside my COVID internetz research and see if I can find that article...

nolaegghead

SGH said:

On a serious note, I’m honestly stunned that you have never had whipped/creamed potatoes. I honestly don’t know anyone that actually mashes them. I guess I just presumed that everyone in Dixie used the blender for “mashed” potatoes. Now you are doing it right my long haired potato eating friend 👍

Sure, I've had them before but never at home.  We've used a ricer and mill and those funky masher tools but never a whip.

Canugghead

Botch said:

SGH said:

On a serious note, I’m honestly stunned that you have never had whipped/creamed potatoes. I honestly don’t know anyone that actually mashes them. I guess I just presumed that everyone in Dixie used the blender for “mashed” potatoes. Now you are doing it right my long haired potato eating friend 👍

I'm not from the south (unless "South" Dakota counts) but Mom made two styles of "mashed" potatoes: small ones boiled in their jackets until tender, "mashed" with your palm, and then fried in butter until crispy; and the other style, boiled until tender, then whipped using a hand mixer with the aforementioned butter and milk, that's what I mostly grew up on.  I've never heard of using a blender for mashed potatoes.
 
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me set aside my COVID internetz research and see if I can find that article...

Thanks for the reminder…wasn’t following any recipe, few months ago it got too gluey and burned out our 40+ yo hand mixer, totally user error 

Turned out it was a blessing in disguise, we switched to potato ricer - just peel, cube, boil, drain, press and fold in seasoning/fat, super creamy and easy cleanup.

texaswig

I'm gonna make these soon. Thanks for the heads up.

Elijah

Pics or it didn't happen 

nolaegghead

nolaegghead

two different types of gravy.  Accidentally thawed out some pho broth thinking it was beef.  Not bad...different.   Note to self: label that stuff