Yup, I said it. These are the world best mashed potatoes.
I know there is a lot of debate about who makes the best mashed potatoes, what kind of potatoes to use, what kind of masher you use and so on… Well, after a few weeks of testing mashed potato recipes in preparation for Thanksgiving, I’ve finally settled on my favorite. It’s super smooth, creamy, buttery, and not the least bit dry. Some people are pretty insistant on using Russett Potatoes for mashed potatoes, but I’ve found that Yukon Golds are creamier and don’t dry out when boiled so they make a delicious choice for mashed potatoes.
Another key to making the best mashed potatoes is using a ricer. It’s kinda like a giant garlic press but for potatoes. And once you force the potato through the ricer it’s perfect smooth and light and makes for a super easy time when incorporating the butter, cream and cheeses.
And the third trick is the addition of some mascarpone. I just added an extra creaminess to the mashed potatoes and then you get to make tiramisu with the leftover cheese!
Tags: creamy mashed potatoes, how to make mashed potatoed, mashed potato recipe, perfect mashed potatoes, potato dish, Sides, thanksgiving mashed potatoes, Thanksgiving Side Dish, the best mashed potatoes