The simple combination of heavy cream, whole milk and parmesan cheese creates the creamiest, fluffiest potatoes for your holiday table, or for any weeknight meal. I know mashed potatoes can be tricky or you can just never get them quite right. Follow this easy to make recipe and you’ll be sure to impress. These Instant Pot Garlic Mashed Potatoes and Cheesy Scalloped Potatoes are also holiday favorites! If there is one thing I can highly recommend for this recipe, it’s to use a potato ricer to make exceptional mashed potatoes. You’ll simply press the cooked potatoes through it and this creates rice-sized pieces of potato. This does a couple things. It adds air to the potatoes which helps make them really fluffy, and it helps make ultra smooth, uniform potatoes with no lumps. Plus, over mashing potatoes creates unpleasant, gummy mashed potatoes that you wouldn’t be proud of to serve at the table! This potato ricer is my favorite! But don’t worry if you don’t have a potato ricer, a food mill or a good old potato masher will do the job. And if you’re still out of luck, a fork will come to rescue!
Why This Recipe Works:
They make the creamiest potatoes every time. They reheat beautifully. The potato ricer is key to the fluffiness factor. Even the pickiest of eaters devour these potatoes! They’re comforting, easy to make, and a holiday staple! When do mashed potatoes not satisfy the soul?!
These potatoes are a staple Thanksgiving side dish and I know you’ll love them!
Yukon Gold potatoes: I love using Yukon Gold potatoes for a rich, smooth, buttery mashed potato. They’re considered a medium-starch potato so they make an ultra creamy mashed potato. Russet potatoes will work too, they usually make a pillowy, soft mashed potatoes since they have a higher starch content. Butter: The butter and Parmigiano Reggiano are our two main flavors in these mashed potatoes. Use high quality butter, and choose unsalted. That way, you can control how much salt you want to add. Heavy cream & whole milk: I’m using a combination of these for the Parmesan cream sauce, I think it adds richness and airiness to the potatoes. Parmigiano Reggiano: Either Parmigiano Reggiano or cheese labeled “Parmesan” are both great choices. Just be sure to avoid the pre-grated Parmesan. It doesn’t compare to the real deal and it also doesn’t melt as nicely into the potatoes. White pepper: I like using white pepper because it adds a subtle spice and earthiness but it also doesn’t leave black specs in the potatoes so they stay a pure, creamy white color.
