The Best Creamy 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.
Servings 4 servings
Calories 309kcal
Ingredients
- 1 1/2 pounds Yukon Gold potatoes peeled and cut into 2 inch chunks
- 2 teaspoons chicken bouillon optional
- 1/4-1/2 cup milk
- 6 tablespoons butter plus more for serving
- 1 large egg
- Salt and pepper to taste
Instructions
- Add the potatoes to a large pot and add water to cover the potatoes. Stir in the chicken bouillon, if using. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until potatoes are very tender when pierced with a fork.
- Drain the water from the potatoes and use a potato ricer to rice the potatoes back into the hot pan. Alternately, place the potatoes into the pan and use a potato masher to mash them. Add 1/4 cup of milk and 6 tablespoons butter to the pot. Stir to combine.
- 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. Season liberally as potatoes are fairly bland, but be careful not to overdo it.
- Serve hot.
Video
Notes
The heat of the potatoes should cook the egg to a safe temperature, however if you're concerned use pasteurized eggs. They're safe to eat raw, according to the USDA.
I use Better Than Bouillon here, just to give the cooking liquid some flavor. This is totally optional and you can use plain water if preferred.
Nutrition
Calories: 309kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 169mg | Potassium: 761mg | Fiber: 4g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg