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Wait until you hear what the secret ingredient is to make these potatoes extra velvety and creamy! Learn this easy trick for making perfect mashed potatoes every time.
I’m about to blow your minds with these mashed potatoes! They are the creamiest, fluffiest taters you’ll ever eat, because of the special ingredient that I sneak in right at the end of mashing them! Want to know how to make the best mashed potatoes you’ll ever eat? Read on!
I love mashed potatoes any time of year, but we especially seem to eat them at holiday dinners, so I wanted to be sure to share this with you before Christmas! The best part is that these potatoes are great with gravy, delicious with just butter and salt, amazing with cheddar and bacon, and perfect just about any way you can think to serve them. Basically, you can’t go wrong with these mashed potatoes.
Can you guess my secret ingredient? A raw egg. Now, don’t freak out. The heat from the potatoes will help cook the egg, but if you’re nervous you can totally use pasteurized eggs. I have no worries.
I know, I know. Most people use cream cheese or sour cream, but I’m telling you – an egg is the way to go!
So, I just stir in a raw egg after mashing, taste, and adjust seasonings. If the idea of the egg not being fully cooked freaks you out, you can heat these for an extra few minutes after stirring in the egg. It won’t hurt the potatoes at all.
Give these mashed taters a try and let me know what you think…do they deserve the title “The Best Creamiest Mashed Potatoes?”
The Best Creamy Mashed Potatoes
Ingredients
- 1 1/2 pounds Yukon Gold potatoes peeled and cut into 2 inch chunks
- 1/4-1/2 cup milk
- 4 tablespoons butter plus more for serving
- 1 large egg
- Salt and pepper to taste
Instructions
- Add the potatoes to a large pot and add water to cover the potatoes. Bring to a boil, reduce heat, and simmer for 15 minutes or until potatoes are tender when pierced with a fork.
- Drain the water from the potatoes and return the potatoes to the pan. Add 1/4 cup of milk and 4 tablespoons butter and mash the potatoes with a potato masher until no lumps remain.
- Crack the egg into the center of the potatoes and stir well to mix the egg into the potatoes. If needed, add additional milk to get the potatoes to the consistency you prefer.
- Taste and add salt and pepper as desired.
- Serve hot.
Nutrition Information:
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Lenore says
Hello Darling,
First off I have to say you are killing me. When I go to a store for the mostr part it is an easy go of it because I know what I am getting not much in the way of having to make decisions. But with your posts all the time it takes me to go through them saying to myself Oooo that looks yummy and that looks scumptious you make life very difficult with all of the wonderful yummyiness you post makes it so hard to decide. But let me beg you something PLEASE NEVER STOP!!
Now for the related portion of this comment. I was taught to make mashed potatoes by boiling the water first, then add the potatoes, then wait until fork tender. Not all that long ago I did learn that Yukon Golds get to fork tender quicker than lets say a Russet or an Eastern. You wrote “Add the potatoes to a large pot and add water to cover the potatoes. Bring to a boil, reduce heat, and simmer for 15 minutes or until potatoes are tender when pierced with a fork.”. Does the extra sitting in water time work as an advantage with the Yukon Golds?
Sheila says
@Lenore,
Lenore,
I was taught to put the potatoes in cold water and then bring to a boil and cook until tender. The reasoning was that if you put the potatoes into an already boiling pot of water, the outside of the potato would cook quickly while the inside was still raw. You get a more even cook with the cold water start. Something I like to do when boiling potatoes is to add a bay leaf to the water, it gives it a little extra flavor. I saw it on America’s Test Kitchen.
Connie Pinkert says
Have never thought about an egg and Im sure the heat from the hot potatoes would cook it ..But I use the mixer..lots of butter and I believe the magic ingredient for wonderful mashed potatoes is evaporated milk. SOOOOO much better than just pain milk for potatoes and for cream gravy..(half milk and half canned milk for the gravy. If u havent tried it I hope u will……
Ashley says
I made these last night and they were delicious. I followed the recipe as written above, but added a little bit of seasoned salt at the end. I started adding seasoned salt to my mashed potatoes after trying a Pioneer Woman mashed potatoes recipe and now I simply can’t have mashed potatoes without it. I will definitely be using this recipe to make mashed potatoes from now on (with a little seasoned salt added, of course!)
Karly says
@Ashley,
So glad you liked them! And seasoned salt is excellent in potatoes, you’re right!
AK says
I need to try these asap, sound so yummy!
Jacqueline says
My husband’s uncle makes his mashed potatoes like this, and I have to admit they are pretty tasty!
Marina | Let the Baking Begin! says
Your potatoes look delicious!
I always use a mixer to whip my potatoes, which makes them super fluffy and creamy. I think you should try not adding the milk until most of the potatoes are crushed with the masher, just to see the difference 🙂 That’s how I do it and in my humble opinion it’s even better than when you add the milk right away 🙂
Karen @ The Food Charlatan says
Raw egg schmaw egg. If I couldn’t eat raw eggs that means I couldn’t eat cookie dough, and there is no world where I could exist without cookie dough. My second favorite food is mashed potatoes, so I think I need to try this out!
Katrina Bahl (In Katrina's Kitchen) says
Mashed potatoes are very dear to my heart. 😉 Must try your very best!!
Potato Oven says
It look so delicious specially the way butter is on the dish.The ay butter gonna melt in the dish is really make it yummy.Also all the ingredients are easily available and yeah gonna make this some day.!!!!!
rose says
I would never do this, it sounds unhealthy no matter how hot the potatoes are. I was at a dinner where the cook did this & I thought I was going to get sick. I ate them but the thought of it ruined my dinner.
I thought it was going to say sour cream or cream cheese as secret ingredient.
Mr Fotswutsitz says
1) It safe as long as it’s heated enough, and 2) Jeez, live a little lol
Brian S says
When you eat a soft boiled egg, the yolk is not cooked – just heated.
Kevin @ Closet Cooking says
I never would have thought to add an egg to mashed potatoes but now I am going to have to try it!
Katrina @ Warm Vanilla Sugar says
I can’t wait to try these. They look perfect!
Kelli @ The Corner Kitchen says
This is hitting my weak spot big time! I LOVE mashed potatoes. I’ve only ever used butter & cream in my potatoes. Definitely trying this next time…great idea!
Joanne says
I had a cocktail with egg whites in it this weekend (possibly unpasteurized, possibly pasteurized…I didn’t ask) and it is amazing what they can do for texture! I totally believe they’re the keys to creamy potato success!
Taylor @ FoodFaithFitness says
Man, I LOVE a good mashed potato recipe and clumpy, lumpy mashed potatoes need not apply! These look so delish and I have no idea how you made potatoes look pretty…but I wanna jump right in that bowl and cozy up with yours!