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.
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!
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 Best Creamy Mashed Potatoes
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