If you love mashed potatoes that taste like pure comfort, these creamy mashed potatoes are about to be your new favorite. Mashed potatoes are one of my absolute favorite sides, so you know they have to be the best. These are made a little differently than most recipes because the potatoes simmer right in milk and chicken broth. The milk hydrates the starch naturally and the broth builds flavor from the inside out which gives the potatoes a velvety, silky texture without needing much butter at all. As they cook, the potatoes almost melt into the warm liquid which creates the smoothest and fluffiest mash. Once you make them this way, you will never put potatoes and water in a pot again.
Why You Will Love These Mashed Potatoes
- Silky and smooth with very little effort
- Naturally rich from simmering in milk
- Full of flavor from chicken broth that seasons the potatoes from within
- No gluey or gummy texture
- Minimal butter needed
- Perfect for Thanksgiving and weeknight dinners
- Reheats beautifully
When To Make These
These creamy mashed potatoes shine anywhere you want a cozy, crowd pleasing side that feels a little elevated. They are perfect for:
- Thanksgiving and holiday celebrations
- Sunday dinners
- Weeknight meals with roasted chicken or grilled steak
- Serving under pot roast, meatballs, or gravy
- Meal prep since they reheat beautifully
The Science That Makes These Mashed Potatoes Different
These mashed potatoes turn out incredibly silky because the potatoes simmer directly in milk and chicken broth instead of water. This method transforms the texture and gives you a naturally rich mash that tastes seasoned from the inside out. Here is what happens in the pot.
Milk hydrates the starch more effectively
Potatoes contain starch granules that swell as they cook. Milk hydrates these granules more evenly than water because it contains natural sugars, proteins, and fats. These molecules coat the starch as it expands which creates a smoother and creamier texture.
The fat in milk gives the potatoes a richer finish
Milk fat fills the tiny gaps between cooked potato particles. This gives the potatoes a velvety finish without needing large amounts of butter.
Chicken broth adds flavor that absorbs into the potato
Chicken broth carries sodium and savory flavor that is absorbed by the potatoes as they simmer. This seasons the mash from the inside out.
The potatoes do not get waterlogged
Water can cause potatoes to absorb too much liquid which may create a watery or bland mash. Milk is thicker and keeps the potatoes tender without making them mushy.
You never drain away the starch
Since the potatoes cook directly in the liquid, none of the starch gets discarded. This starch is what gives these mashed potatoes their smooth, cohesive, silky texture.
The potatoes break down naturally as they simmer
As the starch hydrates, the potatoes soften and begin to break down into the milk. This gives you a head start on creating a smooth mash with fewer lumps and no risk of overmixing.
Creamy Mashed Potatoes
Ingredients
- 5 lbs Idaho potatoes
- 2 cups whole milk
- 1 cup chicken broth
- 1/2 tsp salt
- 2 tbsp butter
- 1/4 cup sour cream
- Salt & pepper to taste
Method
- Peel and cut the potatoes into 2 inch cubes. Do not rinse after cutting. You want the starch.
- Place potatoes, milk, chicken broth, and salt into a large pot. Bring to a light boil.
- Reduce heat and simmer for about 25 minutes, stirring often, until the potatoes begin to break down and soften.
- Remove from heat and add butter, sour cream, salt, and pepper. Whip or mash until smooth and creamy. Adjust seasoning as needed.
For the perfect holiday dinner, serve these with my Bacon Wrapped Beef Tenderloin Bites.
What did you think?