How to Make Creamy Mashed Potatoes (without the Cream)

Published on November 22 2011 - 2:00 PM
How to Make Creamy Mashed Potatoes (without the Cream)

Q: “What’s the trick to making fluffy mashed potatoes?”

A: At my first job—as a prep cook in a restaurant in Connecticut—I learned how most people make mashed potatoes delicious: by adding about a ton of butter and whole milk to them! While that might work reliably 10 times out of 10, it’s not the only way to make delicious, fluffy mashed potatoes. Certainly, it’s not the healthiest.

For a more health-friendly approach, check out EatingWell’s guide to making mashed potatoes. Our Test Kitchen has come up with a delicious, simple way to get perfectly silky mashed potatoes every time without all the added fat. They give great guidance when it comes to how to cook your potatoes, what to look for when they’re done and how to serve them.

If I might add one more fun piece of advice for making truly smashing spuds, it’s this: don’t be afraid of unusual varieties. There are tons of tasty unique varieties of potato out there: Dark Red Norlands, Adirondack Blues, Yukon Golds. Many of them make great mashed potatoes. Some even add a special bonus: our Roasted Garlic Mashed Purple Potatoes use the natural pigment of purple potatoes to come to the table a beautiful, subtle shade of lavender. Wouldn’t that be a fun way to shake up your Thanksgiving menu?

Countdown to Thanksgiving

For the two weeks leading up to Thanksgiving, we'll be answering your most pressing Thanksgiving cooking questions and offering up delicious Thanksgiving recipes, easy cooking advice and essential tips for making your Thanksgiving a meal to remember.

Matthew Thompson is a former associate food editor for EatingWell Magazine.