These dreamy mashed potatoes are rich, creamy, and super smooth thanks to a secret, special ingredient that you may never go without again!
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These creamy mashed potatoes are coming to my Thanksgiving table, guys. It’s about to be ‘the holiday season’, so I had to bring you this delicious twist to one of my all-time holiday side dishes.
I was scrolling through Facebook, and I saw one of those “Do you do xyz?” things. And it asked if you put an egg in your mashed potatoes; the controversy was on in the comments! Many saying “no, why would you do that?!” And some saying, “Yes, it makes it smooth and rich and creamy and I wouldn’t make it any other way!” Literal arguing.
If you’re a little confused about why it’d be controversial, it’s because you put the egg into the potatoes after you mash them (while they’re hot) and stir it in real well. The results are literally the best, the creamiest, the richest mashed potatoes with a smooth texture.
Make sure to use a fresh egg, as fresh as you can get it, because this egg is raw and the older they are the more likely they are to have harmful bacteria. In Georgia, we knew a family with chickens so farm-fresh, healthy chicken eggs were easy to come by. In Miami, chickens aren’t as common (though you will see them in certain places, and usually they are roosters and not hens!)
Here in the states, many people are afraid of eggs. Especially raw eggs. But considering how popular poached eggs and runny yolks are, I am very confused. In culinary school, we learned that eggs are very safe in general. Just like raw fish and sushi, it’s the worry of that rare bacteria attack nightmare that has many people in a tizzy.
Guess I’m doomed, my favorite everyday breakfast is avocado toast with a poached egg. Living life on the wild side, you know?
So I gave the raw egg a shot, since I had just gotten some fresh eggs. I had a lot going on for dinner, anyway, if my shot at creamy mashed potatoes failed it would’ve been a learning experience, but I hoped it didn’t.
And I am so glad to find that it didn’t! Egg for the win! I found that it didn’t even need milk to be whipped up smooth (though I tend to add just a bit sometimes because…well, don’t you know my love affair with heavy whipping cream?) These aren’t light and fluffy taters, but decadent and velvety, indulgent and rich. I’d like to think a pot of these are just as rich and decadent as my butter-whipped mashed potatoes without the literal pound of butter added in, making it much more weeknight/non-special-occasion friendly.
But if you freak out at the thought of raw eggs or have little ones, you can do this in the pot over low heat or use pasteurized eggs. I haven’t found either alternative to hurt the texture or flavor of the mashed potatoes.
Take this like you do for any mashed potatoes but instead of using a potato masher, for the smoothest texture, use a potato ricer. They’re inexpensive and make the potatoes light and fluffy with no lumps. They’re also perfect for sweet potatoes, which have to strings inside. This helps get rid of those when you’re whipping up sweet potato pie or sweet potato casserole. Such a helpful tool.
While these mashed potatoes are perfect for Thanksgiving and Christmas, I love serving it with tender, fall apart pot roast or savory Salisbury steak because they both kind of bring their own gravy. If you want a gravy recipe, I just posted one, go check it out!
I promise if you love creamy, smooth, and super flavorful mashed potatoes, you’ll love this recipe. Don’t be scared, living is about experimentation!
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- 6 large russet potatoes, peeled and quartered
- 3 cups chicken broth
- 4 tbsp unsalted butter
- 1/4 cup heavy cream or milk, warmed slightly, optional
- 1 egg
- Kosher salt and freshly cracked black pepper
- In a large pot, pour in chicken broth, add potatoes, and pour in enough water to be about an inch above the potatoes. Add about a tablespoon of salt. Bring pot to a boil over high heat, and boil for 20-30 minutes or until potatoes are tender. You will know when you can stick a fork in the potatoes, they will be soft and won't stick to the fork. Drain.
- Use a potato ricer to rice the potatoes into a large bowl, then add butter and cream, stir in well. Add egg, and mix to incorporate completely.
- Season well with salt and pepper to taste. You can also add garlic powder, paprika, whatever spices you like in your normal mashed potatoes.
- Serve hot, these also reheat very well.
Amount Per Serving: Calories: 225