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

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 mins
Serves serves 4     adjust servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Taste and add salt and pepper as desired.
  5. Serve hot.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 266kcal Calories from fat 123
% Daily Value
Total Fat 14g 22%
Saturated Fat 8g 40%
Transfat 0g
Cholesterol 79mg 26%
Sodium 512mg 21%
Carbohydrate 31g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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