Idahoan Mashed Potatoes

Idahoan Mashed Potatoes are an excellent pairing with my Chicken Thighs with Honey as the buttery potatoes contrast the sweet chicken beautifully. But trust me, the possibilities for this dish are endless!

This was inspired by my Herb Butter Turkey and Gravy recipe, because every turkey needs a delicious mashed potato!

• Basic Ingredients: This recipe comes together with the simplest ingredients, you probably already have them at home!
• Easy: Cook time is minimal and the results will leave mouths watering.
• Traditional Recipe: This is such a classic dish that pairs well with just about anything you might make for dinner.

The ingredients are few but mighty combining Idaho (russet) potatoes, unsalted butter, whipping cream, salt and pepper.

See the recipe card below for the exact quantities of each ingredient.

• Idaho Potatoes: A classic potato for mashing; if you're not right in Idaho any russet variety will do.
• Unsalted Butter: This allows control over the salt content of the final dish.
• Whipping Cream: Makes for fluffy, smooth potatoes, but any cream variety will work well.
• Sea Salt: Will enhances the overall flavor of the mashed potatoes.
• Ground Pepper: Adds a warmth to the final dish.

For this recipe, you'll want to have on hand a large stock pot, strainer, potato masher, measuring cups and spoons, and a spatula.

I am complimented on this recipe time and time again, but if you want to play around a little, you can definitely try some of these options.

• Garlic: While the potatoes are cooking, roast a bulb (or two) of garlic in the oven, and add during the mashing process for delicious Idahoan garlic mashed potatoes.
• Milk: If you find yourself out of cream, and all you have in the house is milk, you can definitely use it but it will change the creamy texture a little; but they will still be delicious. If you are trying to avoid dairy all together, you can sub the cream for a vegetable or chicken broth as they are a more subtle flavor; opt for low sodium whenever possible.
• Butter: If you do not use regular butter a vegan butter will work.
• Red Potatoes: Typically known as a more waxy variety, you can substitute for a red potato if needed. When I have done this, I tend to leave the peels on; they are thin and offer up a different texture that it will feel like an entirely different recipe (you may also want to change up how much liquid you are using).
• Garnish: Chives and parsley are my go-to garnishes for any mashed potato recipe.

Once the peeling is done, there is not much to making Mashed Potatoes, it is so simple. Check out the easy steps below.

Add peeled and cubed potatoes to a large pot and cover with water at least 2 inches over. Boil on high for 20-25 minutes or until very fork tender. Strain and set aside. Melt butter in the same large pot and transfer the potatoes back in and start to mash. Add 1 ¼ cup whipping cream to start, and keep mashing, adding more as needed to get the desired consistency and creaminess. Season with about 1 tablespoon of salt and ½ teaspoon of pepper, or to your preferences, and serve!

Hint: Overcooked potatoes are nothing to worry about. I generally cook my potatoes just past fork tender to make mashing easier and quicker to get done.

Here are some more recipes you may also like to try!

Meatball Parmigiana

Strawberry Rhubarb Muffins

Honey and Brown Sugar Glazed Carrots

Easter Bark Recipe

This recipe is so good, and so easy to pair with other dishes, they won't last long, but here are some ways to help in case you have leftovers.

• Refrigerator: Once cooled, place in an airtight container and store for 3 to 4 days.
• Freezer: You can freeze mashed potatoes, once thawed, you will need to mix with a whisk (and perhaps some more cream) before serving. Mixing again with help to redistribute the butter for a smoother second serving.
• Reheating: Simply pop them in the microwave and gradually heat them up with a little dab of extra butter for best results.
• Make Ahead: Mashed potatoes can be made ahead, transferred to an oven-safe dish, then placed in the oven on a low temperature to keep warm for serving.

While I would never judge someone for enjoying a bowl of mashed potatoes alone, the options are endless to serve the potatoes with.

• Our Herb Butter Turkey: Every turkey needs a supporting side dish.
• Chicken: Whether you're making breasts, legs, or thighs, these potatoes go well with them all. Be sure to try them with our Chicken Thighs with Honey recipe.
• Pork Chops: You can pair them with a barbecue or simple oven baked pork chop.
• Steak: Everyone knows that steak and potatoes go together like peas and carrots!
• Ribs: Our mashed potatoes pair well with a sweet barbecued rib.
• Salmon: The light flavor of salmon is complimented well with our mashed potato recipe.
• Gravy: We all love a classic mashed potato and gravy, and while a homemade gravy would be fantastic, if you do not have the time, a quick packaged or canned gravy will work in a pinch.

If you don’t have a potato masher you can use a hand-mixer with a whisk attachment to create the light, fluffy and creamy final dish.

Do you have questions about (insert recipe name or related keyword here)? Here are some of the most commonly asked questions about (insert recipe name or keyword here)

Why yes they are! Assuming, you do not add anything that has gluten it in to the recipe (and that the factory does not have any contamination), potatoes are naturally gluten free.

If you are looking to stay away from dairy, option for a vegetable or chicken broth. They have a more subtle flavor. You can find a vegan butter to replace in the recipe as well when needed.

Once cooled, mashed potatoes can last up to 3-4 days in the fridge if properly stored in an air-tight container.

Check out some more of our recipes you will want to try!

Irish Coffee with Baileys

Meatball Sliders

Marry Me Chicken Pasta Recipe

Mini Eggs No Bake Cheesecake

Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.

We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.