The recipe for my grandma's best mashed potatoes with heavy cream. (2024)

FAQs

Is it better to use milk or heavy cream in mashed potatoes? ›

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.

I've experimented with many mashed potatoes recipes and many ingredients, and have come to this conclusion: if you want to make the creamiest and smoothest mashed potatoes, make your mashed potatoes with heavy cream. I've tried milk, half and half, and other ingredients, but they just don't work as well.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering.

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

Heavy cream and whipping cream are two similar high fat dairy products that manufacturers make by mixing milk with milk fat. The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich taste. As a half-and-half substitute, you could also use heavy cream or whole milk. Whichever you use, just start with a little and add more as you need it.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

gold standard for a mash with a creamy, rich texture. Their medium starch content, density, and inherently buttery flavor make Yukon Golds great for all your mashing needs.

Is it better to add cold milk or warm milk to mashed potatoes? ›

Always Warm the Dairy First

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.

Ingredients. Potatoes, Dairy Blend (Milk, Butter [Cream, Salt], Soybean Oil, Salt, Natural Flavor, Monoglycerides), Potassium Sorbate (to Maintain Freshness), Black Pepper, Sodium Acid Pyrophosphate (to Maintain Color).

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich taste. As a half-and-half substitute, you could also use heavy cream or whole milk. Whichever you use, just start with a little and add more as you need it.

Substituting heavy cream (how long does cream last?) for milk in recipes is a common practice, especially when there's a need to achieve a richer texture and flavor. Heavy cream, with its high fat content, can stand in for milk by adding a certain decadence that milk typically lacks.

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.