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Velvety Mashed Potatoes Recipe

Velvety Mashed Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

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  • on July 11, 2009

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    I have made these potatoes at least 20 times and they are great. very creamy and smooth; easy to make, as well. i am "known" for these among my family and friends!

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  • on June 17, 2009

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    I love to cook and have made many a meatloaf in the past. HOWEVER this one is fantastic. The extra "tomato relish" is becoming a staple in our house as we use it like a salsa, on bruschetta or to top off ANY meat (chicken, steak etc. This recipe is a KEEPER for sure. Thanks Tyler

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  • on March 28, 2009

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    I have never had lumps in my mashed potatoes until this recipe! I seem to be the only one with this problem on this. I used yellow potatoes and cooked til fork tender. I used a ricer as I always do. Perhaps I should have noted that the directions stated cook until VERY tender. I may have needed to cook them few minutes longer, til they were practically falling apart. They were very delicious though.

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  • on November 26, 2008

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    I have never been able to make good mashed potatoes. My family always wants them, but I am never pleased with the outcome. These, though, are ridiculously easy and incredibly creamy and good. The butter mix is a bit too much for three potatoes, but even though the final product was a bit thinner than my mashed potatoes usually are (and thinner, I would guess, than most people's mashed potato expectations they were not goopy, soggy, or runny: just a different texture. I, too, cannot get Yukon gold in my town so I used three large Idaho potatoes. You could add a fourth potato without changing any of the other measurements. My family loves these potatoes, and we've even made them for the folks at work. Always a hit. So, so delicious.

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  • on July 18, 2008

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    These are the best tasting mashed potatoes ever! I will use this recipe from now on. The olivee oil adds a nice richness to the dish. Thanks, Tyler.

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  • on April 30, 2008

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    I will use this one agian

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  • on February 20, 2008

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    It was great!

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  • on December 13, 2007

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    yummy, never tasted any meat loaf that good, great job tyler!and the velvery mash potatoes to die for.

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  • on July 25, 2007

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    Silky smooth and great tasting.

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  • on April 18, 2007

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    Made this last night; the flavor is incredible and you can taste the difference--a BIG difference--when you use cream instead of milk along with the butter. Also, passing the potatoes through a ricer is a big plus, especially when you don't like lumps in your mashed potatoes, which I don't.
    I'll be making this again tonight to go with the meatloaf I'm making for dinner.

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