Q1: Why are my mashed potatoes gummy or gluey?

The most common culprit is overworking the potatoes. Using a food processor or a blender is the fastest way to get a gluey result. A simple potato ricer or a food mill is the absolute best tool for a fluffy, light texture, as it gently presses the potatoes instead of shearing their starch cells.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes! For a lighter and fluffier (but less creamy) result, you can use a high-starch potato like a Russet. However, for the perfect, creamy-buttery balance, Yukon Golds are highly recommended.

Q3: Can I use a different kind of potato?

Yes! For a lighter and fluffier (but less creamy) result, you can use a high-starch potato like a Russet. However, for the perfect, creamy-buttery balance, Yukon Golds are highly recommended.

Q4: Can I make this with roasted garlic?

Of course! Roasting a whole head of garlic until it is soft and sweet and then mashing the cloves into the potatoes is another fantastic method that will result in a deep, caramelized, and sweet garlic flavor.

Q5: Can I make this recipe dairy-free or vegan?

Yes! To make this recipe completely dairy-free and vegan, simply substitute the unsalted butter with an equal amount of your favorite vegan butter substitute, and substitute the heavy cream with a creamy, unsweetened plant-based cream, like a cashew or oat cream.

Creamy Mashed Potatoes (A Foolproof Holiday Side!)

A classic and simple recipe for creamy, fluffy mashed potatoes, perfect as a side dish for a holiday meal or any comfort food dinner. The recipe uses golden creamer (Yukon Gold) potatoes, which are boiled with a bay leaf until tender. For a perfectly smooth texture, the potatoes are passed through a ricer or food mill. They are then enriched with a warm mixture of heavy cream and butter and finished with fresh chives for a savory, aromatic touch.

Author: Evelyn

Ingredients

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Instructions

Place the peeled and quartered potatoes into a large pot, add the bay leaf, 2 tablespoons of salt, and cover with cold water.
Bring to a boil over medium-high heat and cook for about 20 minutes, until the potatoes are very tender.
While the potatoes are cooking, heat the cream and butter together in a small saucepan over low heat until the butter is melted and the cream is warm.
Drain the cooked potatoes well and remove the bay leaf.
Pass the hot potatoes through a ricer or a food mill into a large bowl.
Add the hot cream and butter mixture to the potatoes and stir with a spoon to combine.
Season to taste with salt and pepper, then stir in the chopped chives.
Serve immediately.

Notes

This is a classic holiday side dish that is perfect for Thanksgiving or Christmas dinner.
Using a ricer or a food mill is the key to achieving the smoothest, most lump-free mashed potato texture.
Warming the cream and butter before adding them to the potatoes is an important step that helps them incorporate more easily and keeps the final dish hot.
Golden creamer or Yukon Gold potatoes are recommended for their naturally buttery flavor and creamy texture.

Find it online: https://cookupjoy.com/creamy-mashed-potatoes-2/