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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.
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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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Lauren C says
When my kids were little, I was looking for a way to freeze mashed potatoes. I came across a post from a lady who said she used to work in a school cafeteria and they would make huge batches of mashed potatoes and add eggs to the leftovers before freezing them and they would reheat beautifully. It was a life saver. I would make an entire bag of potatoes and freeze them in batches. Saved me so much time and no potatoes were wasted.
Karly says
Interesting! I had no idea that eggs would help them freeze nicely! Thanks for sharing. 🙂
Kazza Martin says
Excellent addition to mashed potatoes.
Just an FYI: Historically an egg would have been added during times when protein sources were scarce. A woman feeding her family in, say, The Depression 30s would have been thrilled to add this to increase the protein. And the added fluffiness would have stretched the food a little farther. In a very different culture, the poor of long-ago Korea also topped veg-based or noodle-based meals with an egg, too. And the modern day affluent Koreans still do.
Mal Sin says
This is by far my favorite mashed potatoes recipe! The only thing I do different is instead of using a potato masher, I toss everything into my kitchen aid to get whipped potatoes! Thank you for sharing I’ve been using it for years but just saw you only had one review and had to add to it!
Karly says
Thanks, Mal! So glad you enjoy these!
Stephanie Bjorge says
My grandmother used to make these all the time, and they are the mashed potatoes I’ve ever had! I recently found out that my grandmother added an egg to her mashed potatoes, and that’s what made them so wonderful. Thank you for the recipe, is now I can replicate my grandmother’s awesome potatoes!
Karly says
Nothing compares to Grandma’s cooking, but I hope these come close! 🙂
Liz says
The egg is a particularily good addition if you are making something that you will be cooking again, like a shepherds pie. The egg gives it a little more loft and lightness when the pie is baked. Though I personally have never had a worry about raw egg myself perhaps this would make those nervous about it more comfortable.
Carol Neubauer says
Don’t peel/cut potatoes. Cook them whole. They don’t absorb any water and you get a dryer mash. Use a food mill and the skin stays behind. Can’t wait to try the egg.
Blanca Sullivan says
Does not sound tasty, I will stick to my roasted garlic, half cup of half and half, butter, pepper and my old mixer for garenteed gravity potatoes
Erin says
i like it but i don’t like eggs are they optinal
Karly says
Well, yes. I mean, it would just be regular mashed potatoes without the egg though.
Mal Sin says
You cannot taste the eggs, it just makes them creamier.
Britt says
Do I heat it up for *
Britt says
I don’t mean to sound ignorant.. But, you’re positive this won’t make someone sick??? I’d like to try it but I don’t feel like it’s gonna cook… How long don’t heat it up for?
Karly says
I use pasteurized eggs, so the risk of getting sick is pretty low. Even if you’re not using pasteurized eggs, the risk is minimal considering that the heat from the potatoes will likely cook the eggs enough to keep you safe. But, you have to make the decision yourself about whether to risk it – should be safer than eating raw cookie dough. 😉
Hot Potato says
what a surprising secret ingredient! So surprising, in fact, that I just want to make a statement about food allergies. Please, please, please, if you are taking these to a holiday party make sure you warn people that they contain eggs. If someone is allergic to eggs, they would probably assume the mashed potatoes are a safe food and not ask for an ingredient list. Thanks! Your potatoes do look amazing!!!
Karly says
Very good point!
Nan says
Not gonna lie, I was super skeptical about adding an egg to mashed potatoes but I had pretty much given up on being able to make really creamy potatoes at home so I figured I’d give it a try. The egg did it! The BEST and creamiest (but not thin or watery) potatoes I’ve ever made! I will never, ever again make mashed potatoes without adding an egg. Thank you!
Karly says
Glad you gave it a try! 🙂
L.D. says
I read somewhere that if you capture a cup or two of the water you boil the potatoes in instead of milk it will add flavor to your mashed product. I’m lazy and mix up the instant stuff and I add sour cream or cream cheese, what ever I have on hand and garlic salt to taste. Not bad I’m tellin’ ya! Well Bon Appetite and Adios n’ Hasta La Bye Bye!
Your western plains makeshift chef
Carl says
Do you beat the egg a bit before you drop it in the potatoes or just crack it and drop it in..and start mixing…
Karly says
@Carl,
I don’t, but you certainly can if you like. 🙂