Mashed potatoes are by far one of the most common staples in many households and restaurants alike. So to say that this is the best mashed potato recipe may seem like a stretch…until you’ve tried them. Garlicky, peppery, creamy, yet chunky, are all aspects of these amazing mashed potatoes.
Where did Mashed Potatoes Originate
One of the most interesting facts around potatoes that I found was that they were once illegal in France. Potatoes were believed to cause leprosy in humans and were only used as feed for farm animals.
Thanks to Prisoner of War and Army Pharmacist, Antoine-Augustin Parmentier, the potato ban was lifted in 1772.
During is imprisonment he was forced to survive on potatoes. Which of course his captors believed would eventually kill him. Upon his release he was able to show everyone that they weren’t deadly, but delicious in many forms.
Fast forward to the 18th Century and the first recipe for mashed potatoes was published in ‘The Art of Cookery’ by English Author Hannah Glasse.
The Perfect Mashed Potatoes Recipe
What makes the perfect mashed potatoes recipe is of course different for each of us.
For me, I prefer them to still have small chunks of potatoes. By incorporating the added texture, the guess work of boxed vs handmade is taken out of the equation.
While keeping them a bit chunky I also wanted them to be creamy. Many people ask how to make mashed potatoes creamier and the answer is in the ingredients. The recipe that I’ve developed includes whole milk, heavy cream, butter, and Neufchâtel cheese. All of these ingredients together create a perfect creamy and smooth mashed potato with the added texture from the chunks.
While the Neufchâtel adds a ton of flavor, it’s important that your mashed potatoes aren’t bland which is easy to do.
The addition and perfect ratios of fresh minced garlic along with salt and pepper is all it takes.
Now with all that said….
Let’s Make the Best Mashed Potato Recipe!
Start by filling a large mixing bowl about half way with ice water. This will keep your potatoes from discoloring while you peel and cube them.
Next, using a potato peeler, peel the potatoes and immediately add them to the bowl of water. Once all of your potatoes have been peeled, remove them one by one, cube them and place the cubes back into the ice water.
Now that you have all of the potatoes peeled and cubed, use a colander to remove them from the ice water and transfer them to a large stock pot. Cover the potatoes with cold tap water and put the pot on the stove over high heat.
Bring the water to a boil then reduce to medium low heat and simmer for twelve minutes.
This next step is essential in making the best mashed potato recipe.
While the potatoes are boiling, add fresh minced garlic to a small sauce pan over medium low heat and allow it to slightly steam just until aromatic. Now add the milk, cream, salt, and pepper and stir to combine. Bring the creamy mixture to a boil and then immediately turn the heat off. The milk/cream mixture will become infused with the garlic and start to thicken a bit becoming a runny, gravy like texture.
Once the potatoes have boiled, strain them agin in the same strainer as before then transfer them back to the pot.
Add the butter and Neufchâtel cheese to the pot of potatoes. Then, using a potato masher, begin mashing the potatoes until slightly smooth with small chunks of potatoes left.
Lastly, begin pouring the garlic infused cream mixture into the potatoes stirring as you go. At first the potatoes will seem a bit too runny but will actually thicken up on their own before serving.
There you have it…The Best Mashed Potato Recipe!
While mashed potatoes are pretty good no matter what, as home chef’s I think we all strive for better than ‘pretty good’ and this recipe certainly doesn’t fall short.
I love serving these with pretty much any meat and for any occasion but especially Meatloaf, Smoked Chicken, and Chilean Sea Bass.
If you’re looking for other amazing sides, take a look at this recipe for Oven Roasted Carrots!
Let me know in the comments how you liked them and what you served them.
Thank you for reading and as usual…