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 226kcal
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
Instructions
- 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 very tender when pierced with a fork.
- Drain the water from the potatoes and return the potatoes to the hot 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. Season liberally as potatoes are fairly bland, but be careful not to overdo it.
- Serve hot.
Video
Notes
The heat of the potatoes cooks the egg, however if you're concerned use pasteurized eggs. They're safe to eat raw, according to the USDA.
Nutrition
Calories: 226kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 141mg | Potassium: 739mg | Fiber: 4g | Vitamin A: 440IU | Vitamin C: 19.4mg | Calcium: 79mg | Iron: 5.7mg