It’s Thanksgiving long weekend here in Canada. People are busy preparing a special meal to share with family and friends. Traditionally, the meal includes roast turkey but some feast on ham or roast beef as alternatives. Side dishes are also served and the most popular one is usually mashed potato. My kids love mashed potatos and this recipe is their favorite. The ingredients are just the basics: potatoes, heavy cream, butter, milk, salt and pepper. It’s that simple! Enjoy this creamy mashed potatoes with slices of roast turkey, ham or roast beef. Happy Thanksgiving Canada!
Cooking Tips for Perfect Mashed Potatoes
To make truly perfect mashed potatoes, start with the right kind of potato. Russet or Yukon Gold potatoes are ideal because they have a high starch content, which results in a fluffy texture. Before you start cooking, make sure to wash and peel the potatoes. Cut them into uniform pieces, about one to two inches in size, to ensure that they cook evenly. Place the potatoes in cold water and add a generous pinch of salt. Starting with cold water allows the potatoes to cook evenly from the outside in. Bring the pot to a boil and then lower the heat to a simmer, cooking until the potatoes are fork-tender, which usually takes about 15 to 20 minutes. Drain them well, then return them to the pot. This helps to evaporate any excess moisture, preventing watery mashed potatoes. When mashing, it’s best to use a potato ricer or a masher for a smooth consistency. If you prefer a chunkier mash, a fork works too. Finally, warm your cream and butter before mixing them in. This step helps to keep the potatoes nice and warm and ensures everything blends smoothly.
Serving Suggestions and Variations
Mashed potatoes are incredibly versatile and can be served in many ways. For a classic presentation, serve them in a bowl topped with a pat of butter that melts into the warm potatoes. Fresh herbs like chives or parsley can add a pop of color and flavor. If you want to spice things up, consider adding roasted garlic for a rich, savory twist. Simply roast a whole garlic bulb until soft, then squeeze the cloves into your potatoes while mashing. Another fun variation is to mix in cream cheese or sour cream for extra creaminess and tang. For a healthier spin, you can substitute some of the heavy cream with Greek yogurt. If you have leftovers, try using them in a shepherd’s pie or potato pancakes. For storage, let the mashed potatoes cool completely before transferring them to an airtight container. They can be kept in the fridge for about three to five days. Reheat them gently on the stove or in the microwave, adding a little milk or cream to restore their creamy texture.
Frequently Asked Questions
Can I use a different type of potato?
While yellow potatoes are great for creamy mashed potatoes, you can also use Russet or Yukon Gold for a fluffy texture. Just avoid waxy potatoes like red potatoes, as they won’t yield the same smooth results.
What can I substitute for heavy cream?
If you’re looking to lighten things up, half-and-half or whole milk can work as substitutes. For a dairy-free option, try using unsweetened almond milk or coconut milk, but keep in mind the flavor will change a bit.
How do I store leftover mashed potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them on the stove or in the microwave, adding a splash of milk or cream to bring back their creamy texture.
Can I make mashed potatoes ahead of time?
Making them ahead is totally doable! Prepare the mashed potatoes and store them in the fridge, then reheat gently on the stove before serving, adding a bit more cream or butter to keep them smooth.
What are some good toppings for mashed potatoes?
Toppings can really elevate your mashed potatoes. Consider adding crispy bacon bits, sautéed garlic, or a sprinkle of cheddar cheese. Fresh herbs like chives or parsley also add a nice touch.
Perfect Mashed Potatoes
Ingredients
- 1 1/2 lbs yellow potatoes peeled and cut lengthwise into quarters
- 1/2 teaspoon salt
- 4 tbsp heavy cream
- 2 tbsp butter
- 1 tbsp milk or more as needed
- Salt and Pepper
- Chopped fresh chives optional
Instructions
- Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 10 to 15 minutes, or until you can easily poke through them with a fork.
- While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
- When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Season with salt and pepper to taste. Sprinkle with chopped chives, if using.
- Serve and enjoy!
Notes
Nutrition
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