Using a ricer makes perfect mashed potatoes every time. Check out the tips and tricks in this recipe tutorial for silky smooth potatoes!

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Mashed Potatoes are basically a staple side dish in our home! I mean, they ARE a classic side dish served at most family dinners (think roast turkey, ham, etc.). We like to serve them up with my Venison Meatloaf, Venison Steak or Backstrap, these new Meatloaf-Style Stuffed Venison Meatballs, or some Braised Venison Short Ribs. You can add these perfectly mashed potatoes on top of some Venison Shepherd’s Pie and it will be the best dish you’ve ever had, too! This recipe is beyond easy to whip up, and they result in the most perfect mashed potatoes every time with my secret weapon – the ricer.

Say goodbye to over-mixing and gummy potatoes! A ricer gently presses the potatoes into smooth, airy perfection, while keeping their texture light. Plus, it’s a lifesaver when you’re hosting and want to impress without the stress. Imagine everyone gathered around the table, helping themselves to fluffy clouds of mashed potatoes that melt in their mouths. With this foolproof recipe, your mashed potatoes will be the star of any meal!

If you’re looking for the smoothest, creamiest mashed potatoes, this Silky Smooth Mashed Potato recipe is a game changer! Using a ricer is the secret weapon to getting perfect, lump-free potatoes every single time. Whether you’re serving them up for the holidays, a big dinner party, or just feeding your hungry crew at home, this easy method will become your go-to. It’s not just about the tools either—I’ve packed this tutorial with tips and tricks to ensure your mashed potatoes come out deliciously silky and full of flavor.

TIPS AND TRICKS FOR THE SMOOTHEST, CREAMIEST MASHED POTATOES

1. Use a ricer – Throw out that old potato masher / hand mixer and grab your new favorite tool for making mashed potatoes- a potato ricer. Using a ricer for mashing your potatoes is the secret to getting perfectly smooth, light, and fluffy mashed potatoes. A ricer will incorporate air into the potatoes, so you achieve that creamy and velvety consistency.
2. Add boiled and drained potatoes BACK to the pot over low heat to absorb any leftover water – This is a MUST. My Aunt Amy taught me this and this step ensures the potatoes are dry, resulting in a fluffier, creamier mash without becoming too watery or gummy. It also allows the potatoes to better absorb any butter, cream, or other seasonings you add later. With less moisture from the potatoes themselves, the rich flavors you mix in can really shine through, making your mashed potatoes extra delicious!
3. Use warm milk, softened/partially melted butter, softened cream cheese – this will ensure your potatoes are lump free, creamy, smooth and have the most perfect texture.
4. Taste as you go – Obviously!

INGREDIENTS AND KITCHEN TOOLS

• Yukon gold potatoes, peeled & diced (They are truly the best potatoes for this recipe, but you could also use russet potatoes)
• Softened butter 
• Softened cream cheese
• Warm milk
• Sea salt
• Black pepper
• Optional: roasted garlic cloves, about 4-5 cloves

Kitchen tools:

For this recipe you’ll need:

• A large pot
• A potato ricer
• Large bowl
• Wooden spoon or whisk for mixing

STEP BY STEP

Step 1: Add the potatoes to a large pot with cold water and bring to a boil. Make sure to cover the potatoes all the way with water. 

Step 2: Boil for 10-15 mins until the potatoes are fork tender. Drain them and place the potatoes back into the pot for a minute to dry up all liquid. Remove potatoes from the heat. 

Step 3: Using a ricer, press the potatoes through to mash them. If you want to add some roasted garlic, add some with the potatoes into the ricer and press into the mixture.

Step 4: Then add the softened butter, cream cheese and warm milk. 

Step 5: Whip with a spoon or whisk until combined. Taste to season, it varies each time! Add more liquid gradually until you reach desired consistency. 

Step 6: Don’t over stir, and serve.

NOTE: These potatoes can be prepped ahead and refrigerated for up to 4 days. When reheating, do it in the oven with a bit of milk and a bit of butter on top and mix in so things don’t dry out.

HOW TO SERVE

These potatoes are the best and easiest side dish for a large crowd. They are perfect as a Thanksgiving side, serving with meatloaf or your favorite hearty meal. I can’t wait to hear what you serve these potatoes up with.

STORING AND REHEATING

You can totally prep these potatoes in advance. They can be stored in the refrigerator in an airtight container for up to 4 days. When reheating, do it in the oven with a bit of milk and a bit of butter on top and mix in so things don’t dry out.

OTHER RECIPES YOU’LL LOVE

• Meatloaf-Style Stuffed Meatballs
• Braised Venison Shanks
• Venison Meatloaf
• Marry Me Venison Meatballs

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