The Viral Mashed Potato Recipe That’s Breaking the Internet

Move over, ordinary mashed potatoes – there’s a new recipe in town that’s causing quite a stir on social media. Food lovers everywhere are going wild for this revolutionary approach to the classic comfort food. With its perfectly creamy texture, rich flavor, and a few unexpected twists, this mashed potato recipe is taking the culinary world by storm. Whether you’re a seasoned cook or a kitchen novice, prepare to have your potato game forever changed. Let’s dive into the details of this viral mashed potato sensation and discover why it’s become the talk of the town.

The Secret Potato Blend

At the heart of this viral mashed potato recipe lies a game-changing combination of potatoes. Instead of sticking to just one variety, this recipe calls for a 50/50 blend of Yukon Gold and Russet potatoes. This dynamic duo creates the perfect balance of texture and flavor that’s sending taste buds into overdrive.

Yukon Gold potatoes bring a naturally buttery flavor and creamy texture to the mix. Their lower starch content helps prevent the mashed potatoes from becoming gluey or overly dense. On the other hand, Russet potatoes contribute a fluffy, light texture thanks to their high starch content. When combined, these two varieties create a mashed potato experience that’s truly out of this world.

But the potato selection isn’t the only factor that sets this recipe apart. The preparation method is equally crucial in achieving that perfect consistency. To avoid waterlogging the potatoes, it’s essential to cut them into evenly sized pieces before boiling. This ensures that all the potato chunks cook at the same rate, resulting in a uniform texture throughout.

Tip: For the best results, aim for potato chunks that are about 1-inch in size. This will help them cook evenly and make mashing a breeze.

Once the potatoes are cooked to fork-tender perfection, there’s another crucial step that many recipes overlook. After draining the potatoes, return them to the hot pot and let them sit for a minute or two. This “pan-drying” technique allows excess moisture to evaporate, preventing soggy spuds and intensifying the potato flavor.

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The Flavor-Boosting Technique

What really sets this viral mashed potato recipe apart is its unique approach to seasoning. Instead of waiting until the end to add flavor, this method incorporates seasoning throughout the cooking process. The result? Potatoes that are infused with flavor from the inside out.

The recipe starts by adding whole garlic cloves to the pot of boiling potatoes. As the potatoes cook, they absorb the subtle, aromatic essence of the garlic. This infusion method eliminates the need for raw garlic, which can sometimes overpower the delicate potato flavor.

Salt is another key player in this flavor-boosting technique. Instead of just salting the water, this recipe calls for seasoning at multiple stages. A generous pinch of salt goes into the boiling water, another dose is added during the mashing process, and a final adjustment is made at the end. This layered approach ensures that every bite is perfectly seasoned.

Tip: Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s salt preference is different, so trust your taste buds to guide you to perfection.

But the flavor exploration doesn’t stop there. The real magic happens when a luxurious mixture of melted butter, warm milk, and cream cheese is stirred into the mashed potatoes. This trifecta of dairy goodness creates an unparalleled richness that’s making potato lovers swoon.

The Creamy Twist

While many mashed potato recipes rely solely on butter and milk for creaminess, this viral sensation takes it a step further with the addition of cream cheese. This unexpected ingredient adds a subtle tanginess and velvety texture that’s absolutely irresistible.

For those looking to elevate their mashed potato game even further, the recipe suggests folding in a dollop of sour cream at the end. This optional addition brings a delightful tangy kick that perfectly complements the rich, creamy base. It’s this harmonious blend of flavors and textures that has food enthusiasts raving.

To achieve the ultimate creamy consistency, it’s crucial to have the right tools on hand. A high-quality potato ricer can make all the difference in creating silky-smooth mashed potatoes without any lumps. Explore these top-rated potato ricers to find the perfect addition to your kitchen arsenal.

Tip: For an extra indulgent twist, try browning your butter before adding it to the potatoes. This simple step adds a nutty, caramelized flavor that takes your mashed potatoes to a whole new level.

The versatility of this recipe is another reason for its viral success. It can easily be adapted to suit various dietary needs and preferences. For a vegan version, simply swap out the dairy products for plant-based alternatives. Garlic lovers can amp up the flavor by roasting a whole head of garlic and mixing it in. And for those who like their potatoes loaded, adding crispy bacon bits, shredded cheese, and chopped chives creates a decadent side dish that’s perfect for special occasions.

One of the most appealing aspects of this viral mashed potato recipe is its make-ahead potential. The potatoes can be prepared up to three days in advance and easily reheated without losing their creamy texture. This time-saving feature makes it an ideal choice for busy holiday meals or large gatherings.

To reheat, simply place the mashed potatoes in a slow cooker on low heat, stirring occasionally until warmed through. Alternatively, they can be reheated in the oven or microwave with a splash of milk to maintain their creamy consistency. This flexibility is a game-changer for those who love to plan ahead or have leftovers to enjoy.

Viral Mashed Potatoes

Course: Side DishCuisine: American

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

275

kcal

Total time

50

minutes

Discover the creamy, flavorful mashed potato recipe that’s taking social media by storm!

Ingredients

• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

• 1.5 pounds Russet potatoes, peeled and cut into 1-inch chunks

• 3 whole garlic cloves, peeled

• 1/2 cup unsalted butter, melted

• 1 cup whole milk, warmed

• 4 ounces cream cheese, softened

• 1/4 cup sour cream (optional)

• 2 teaspoons sea salt, divided (plus more to taste)

• 1/4 teaspoon freshly ground black pepper

Directions

• Place the Yukon Gold and Russet potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt and the whole garlic cloves to the pot. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
• Drain the potatoes and garlic in a colander, then return them to the hot pot. Allow them to sit for 1-2 minutes, gently shaking the pot occasionally to help any excess moisture evaporate. This “pan-drying” technique will intensify the potato flavor and prevent waterlogging.
• Add the melted butter, warmed milk, softened cream cheese, remaining 1 teaspoon of salt, and black pepper to the pot with the potatoes. Using a potato masher or ricer, mash the potatoes and mix in the added ingredients until they reach your desired consistency. Be careful not to overmix, as this can lead to gluey potatoes.
• If using, fold in the sour cream with a spatula or wooden spoon. This will add an extra tangy kick and creaminess to the mashed potatoes. Taste and adjust the seasoning with additional salt and pepper if needed.
• Transfer the mashed potatoes to a serving bowl. For an extra indulgent touch, create a small well in the center and add a pat of butter, allowing it to melt over the hot potatoes. Garnish with freshly chopped chives or parsley if desired.
• Serve the mashed potatoes immediately while they’re hot and creamy. If needed, you can keep them warm in a covered dish in a low oven (200°F / 95°C) for up to 30 minutes before serving.

Notes

• For the best texture, use a combination of Yukon Gold and Russet potatoes. The Yukon Golds provide a creamy texture, while the Russets add fluffiness.
• Warm your milk before adding it to the potatoes. Cold milk can cool down the potatoes and make them gluey.
• For make-ahead convenience, you can prepare these mashed potatoes up to 3 days in advance. Store them in an airtight container in the refrigerator and reheat in a slow cooker, oven, or microwave with a splash of milk to maintain creaminess.
• For a flavor variation, try browning the butter before adding it to the potatoes. This will give your mashed potatoes a delicious nutty flavor.

Frequently Asked Questions

Q: Can I make these mashed potatoes ahead of time?
A: Absolutely! These viral mashed potatoes can be prepared up to 3 days in advance. Store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them in a slow cooker, oven, or microwave, adding a splash of milk to maintain their creamy consistency.

Q: Why use a combination of Yukon Gold and Russet potatoes?
A: The blend of Yukon Gold and Russet potatoes creates the perfect balance of texture and flavor. Yukon Golds contribute a naturally buttery flavor and creamy texture, while Russets add fluffiness due to their high starch content. This combination results in mashed potatoes that are both creamy and light.

Q: Can I make this recipe vegan?
A: Yes, you can adapt this recipe for a vegan diet. Replace the butter with vegan butter or olive oil, use plant-based milk instead of whole milk, and substitute the cream cheese and sour cream with vegan alternatives or omit them. You may need to adjust the quantities slightly to achieve the desired consistency and flavor.

Q: How can I avoid gluey or lumpy mashed potatoes?
A: To prevent gluey potatoes, avoid overmixing them. Use a potato masher or ricer instead of a food processor or blender. For lump-free potatoes, ensure your potato chunks are evenly sized before boiling and cook them until they’re fork-tender. The “pan-drying” technique mentioned in the recipe also helps prevent waterlogging, which can lead to gluey potatoes.