If you’re looking for a special mashed potato recipe… you’ve found it. We’re going to make mashed potatoes like you’ve never had before. They are so yummy you will wonder how life has been so good without them!
This mashed potato recipe is: Gluten Free, Vegetarian, Light and Fluffy!
Holiday Mashed Potato Recipe
When I was growing up, we had these potatoes twice a year. Once was at Thanksgiving and the other was on Christmas eve. That’s why they were known as the “holiday mashed potatoes” around our house. Everyone knew this recipe by name and held it in the highest regard. It was kind of funny now that I look back on it.
As with many holiday recipes that have been handed down through the generations, there was a right way and a wrong way to make the holiday potatoes. Some of them are a bit comical. The original recipe states that the potatoes were supposed to be cubed after they were boiled and still hot. Why? I value my hands too much to continue this ridiculous notion. There’s also a note that the potato mixture was also supposed to rest in the refrigerator overnight. I have never noticed any difference between rested and non-rested potatoes.
The original recipes also suggested that the holiday potatoes alway needed to be baked in the same deep, round souffle dish. This one still makes sense to me. It is just awesome to see the potatoes peeking out of the top of this dish. I would have used it to show in this blog post, but I don’t have one while we are living in France. Instead, I used a really nice baking dish I picked up in Cassis.
I’m not sure why this recipe doesn’t get more play throughout the year. It’s not hard to make and the potatoes are so absolutely incredible that it is almost mind blowing. Light as a feather with just a touch of richness that doesn’t overwhelm the rest of the meal. I’d go so far as to say that this is the perfect mashed potato recipe.
Maybe that’s a stretch, but wait until you give them a try.
Mashed Potato Souffle
We are going to take your ordinary mashed potato recipe to the next level. Just about anyone can boil a potato, add some butter, cream and some seasonings then go crazy with a potato masher. If you use the right potatoes, it should turn out well every time. This recipe is going to be a bit different.
Yes. We are going to make a mashed potato souffle. It may sound intimidating, but I will assure you that it is incredibly easy to make. A traditional souffle would use egg whites to provide the “puff” that makes a souffle so fluffy. We’re not going to go to all that trouble. Instead, we’re going to mix a couple eggs and some milk with a fork. The egg and milk combination will provide enough loft to make this souffle just about foolproof.
The most important part of this recipe is to add the egg and milk mixture AFTER all the other ingredients have been added into the potatoes and mixed well. You will find that the consistency of the potatoes move from a slightly thick, chunky consistency to almost soup-like once the eggs have been added. That’s exactly what we are looking for! Don’t be afraid to give this easy potato recipe a shot- I promise that it is worth it!
Make Ahead Mashed Potatoes
When I am cooking for the holidays or any other large family gathering, anything that can be made ahead goes directly to the top of the list. I find that there are a million-and-one things that need to get done before everyone comes over for a family meal. If I don’t need to be peeling potatoes and mixing extra stuff in the kitchen before everyone shows up, all the better.
The great news is that you can make this recipe several days in advance. Go ahead and make these mashed potatoes on Monday for a Thursday Thanksgiving. Here’s what you need to do:
- Follow the recipe all the way to the step when you put the potatoes in the oven. Instead of putting them in the oven, cover them with plastic wrap and place them in the refrigerator.
- The day you need to have the potatoes ready, take them out of the refrigerator. Let them sit on the counter for at least an hour to come to room temperature. Typically I bring mine out several hours in advance. Cold potatoes are a friend to no one.
- Preheat your oven and cook for 45 minutes to an hour.
The most important step is letting the potatoes come back to room temperature. One year I made these ahead of time, took them right out of the fridge and put them in the oven. Took an hour and a half to get them slightly warm enough. Needless to say, the main dish I made was already cold by then. Bummer.
QUICK COOKING TIP: All potatoes are not created equal! For this recipe you are going to want to use a golden, waxy potato. Baking potatoes have too much starch, too much water and will turn into a thick, gooey mess.
Seems like an odd way to head into the recipe… just make sure you are using the right potato!
Creamy Mashed Potato Recipe
To Boil The Potatoes
- 12 medium Yellow Waxy Potatoes Peeled & Large Dice
- 1 sprig Rosemary
- 1 Shallot Peeled & Sliced
- 2 cloves Garlic Peeled & Quartered
- 1 tbsp Kosher Salt
- 1 pinch Pepper
For the Mashed Potato Recipe
- 8 oz Whipped Cream Cheese
- 1/2 cup Sour Cream
- 1/4 cup Butter Unsalted
- 2 large Eggs Lightly Beaten
- 1/2 cup Whole Milk
- 1 tsp Kosher Salt
- 1 pinch Pepper
To Boil the Potatoes
- In a pan, add all the ingredients to boil the potatoes. Fill the pot with hot water to 1" above the potatoes. Place the pot over high heat on the stove and bring to a low boil.
- After the potatoes have come to a boil, reduce the heat to medium. Allow to cook for about 13 minutes or until fork tender. Strain the water and remove the rosemary stalk. Add the potato mixture to a large mixing bowl.
For the Baked Mashed Potatoes
- Preheat the oven to 350 degrees. Before starting else, add the eggs and milk to a small bowl. Beat lightly with a fork until completely mixed together. Take out an electric hand mixer that we will need. Also, coat your baking dish with a thin layer of butter so the potatoes won't stick.
- In the bowl where the potatoes are, add in the whipped cream cheese, butter and sour cream. Mix with the electric hand mixer on low speed until the potatoes are broken up and all the ingredients are incorporated.
- Add in the egg mixture, 1 tsp salt and some pepper. Mix on low speed until the eggs are absorbed. Increase the speed to high and mix for about 1 minute.
- Pour the potato mixture into the baking dish. Bake for 45 minutes. For the last minute or two, turn on the broiler to toast the top. Remove from the oven and serve hot!
Final thoughts on the Creamy Mashed Potato Recipe:
Yummy. I have a whole dish of these waiting on the counter for dinner. Tonight they are going to be served with my Boneless Beef Chuck Roast. They are just so good together. These delightful golden spuds also love a good Pan Seared Pork Chop or hearty Porterhouse Steak Recipe. For the holidays, you might serve them with either a roasted turkey or you might want to try my Perfect Roast Chicken Recipe.
As I said earlier in this post, I know that there are easier ways to make homemade mashed potatoes. Sometimes the idea isn’t always about what is easy, but about what tastes incredible. I know that you are going to love this recipe. Go ahead and give it a try! Happy eating.