The Best Creamiest Mashed Potatoes

Wait until you hear what the secret ingredient is to make these potatoes extra velvety and creamy! Learn this easy trick for making perfect mashed potatoes every time. 

I’m about to blow your minds with these mashed potatoes! They are the creamiest, fluffiest taters you’ll ever eat, because of the special ingredient that I sneak in right at the end of mashing them! Want to know how to make the best mashed potatoes you’ll ever eat? Read on!

I love mashed potatoes any time of year, but we especially seem to eat them at holiday dinners, so I wanted to be sure to share this with you before Christmas! The best part is that these potatoes are great with gravy, delicious with just butter and salt, amazing with cheddar and bacon, and perfect just about any way you can think to serve them. Basically, you can’t go wrong with these mashed potatoes.

The Very Best Creamy Mashed Potatoes - you won't believe the secret ingredient to get these potatoes velvety smooth and creamy!

Can you guess my secret ingredient? A raw egg. Now, don’t freak out. The heat from the potatoes will help cook the egg, but if you’re nervous you can totally use pasteurized eggs. I have no worries.

I know, I know. Most people use cream cheese or sour cream, but I’m telling you – an egg is the way to go!

The Very Best Creamy Mashed Potatoes - you won't believe the secret ingredient to get these potatoes velvety smooth and creamy!

So, I just stir in a raw egg after mashing, taste, and adjust seasonings. If the idea of the egg not being fully cooked freaks you out, you can heat these for an extra few minutes after stirring in the egg. It won’t hurt the potatoes at all.

Give these mashed taters a try and let me know what you think…do they deserve the title “The Best Creamiest Mashed Potatoes?” 

The Very Best Creamy Mashed Potatoes - you won't believe the secret ingredient to get these potatoes velvety smooth and creamy!

The Best Creamy Mashed Potatoes

Ingredients:

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks 1/4-1/2 cup milk 4 tablespoons butter, plus more for serving 1 large egg salt and pepper, to taste

Directions:

Add the potatoes to a large pot and add water to cover the potatoes. Bring to a boil, reduce heat, and simmer for 15 minutes or until potatoes are tender when pierced with a fork. Drain the water from the potatoes and return the potatoes to the pan. Add 1/4 cup of milk and 4 tablespoons butter and mash the potatoes with a potato masher until no lumps remain. Crack the egg into the center of the potatoes and stir well to mix the egg into the potatoes. If needed, add additional milk to get the potatoes to the consistency you prefer. Taste and add salt and pepper as desired.

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