My mom always makes the best classic Rich and Creamy Mashed Potatoes. Unfortunately, like many people, I didn’t get to see my mom this Thanksgiving due to Covid. So I had to make all the Thanksgiving food on my own, including the mashed potatoes. 

I ended up making the BEST mashed potatoes ever!

When I told people about my Thanksgiving and my mashed potatoes (and when my husband bragged about them at work) people wanted to know why? What made them so good? Well, there is a secret ingredient.

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Mashed Potatoes Ingredients

Mashed potatoes are one of those dishes where I don’t measure anything. All measurements are approximate. Please feel free to adjust according to your taste. 

• 2.5 pounds peeled and diced potatoes (I used golden potatoes) 
• 1 stick (8 ounces) butter
• 1/4 cup milk or half and half
• 2 cloves of minced garlic
• 1 tablespoon White Truffle Oil
• Salt and Pepper to taste

The secret ingredient is White Truffle Oil! Have you ever had Truffle fries? Well, the same oil that makes Truffle fries amazing can also be used in other potato dishes. Truffle Oil is a little expensive, however, you use such a small amount that a bottle will last a very long time. 

Mashed Potato Directions

1. Add your peeled and diced potatoes to a pot of cold water, with the water covering the potatoes. 
2. Bring the water to a boil and boil until the potatoes are tender.
3. Drain the water from the potatoes.
4. Put the potatoes in the bowl of a KitchenAid stand mixer (another hack I have for making potatoes!) or use a hand mixer.
5. Add all other ingredients. 
6. Using the paddle attachment (or hand mixer) and mix until potatoes are smooth and creamy. Add more milk if potatoes are too thick. 

I always taste my potatoes at this point to see if I need to add any more of the ingredients. Usually, I add too much milk and make my potatoes too runny, so I try to start will a small amount and add more until they are perfect.

Mashed Potatoes

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Ingredients

• 2.5 pounds peeled and diced potatoes (I used golden potatoes)
• 1 stick (8 ounces) butter
• 1/4 cup milk or half and half
• 2 cloves of minced garlic
• 1 tablespoon White Truffle Oil
• Salt and Pepper to taste

Instructions

1. Add your peeled and diced potatoes to a pot of cold water, with the water covering the potatoes. 
2. Bring the water to a boil and boil until the potatoes are tender.
3. Drain the water from the potatoes.
4. Put the potatoes in the bowl of a KitchenAid stand mixer (another hack I have for making potatoes!) or use a hand mixer.
5. Add all other ingredients. 
6. Using the paddle attachment (or hand mixer) and mix until potatoes are smooth and creamy. Add more milk if potatoes are too thick. 

What do you eat with potatoes? I love serving them with Meatballs and Mississippi Roast, and of course, holiday dinners, such as Thanksgiving, Christmas, and Easter. 

Versatile Meatballs

Crockpot Mississippi Roast and Gravy