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Creamy Mashed Potatoes Recipe Three Ways

Creamy and delicious mashed potatoes, perfect beside any meat dish or steak.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author Gerry Speirs


Mashed Potato Base

  • 2 pounds russet potatoes peeled
  • 4 oz unsalted butter melted
  • ½ cup heavy cream
  • 1 cup whole milk
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper

For the Gorgonzola Potatoes

  • 1 cup Gorgonzola crumbles

For the Horseradish Potatoes

  • 3 tbsp creamed horseradish
  • 1/4 teaspoon extra black pepper.

For the Roasted Garlic Potatoes

  • 1 whole garlic bulb see instructions
  • 2 tsp olive oil
  • 1 tbsp fresh chopped chives


Roasting the Garlic

  • Cut the whole garlic in half horizontally and lay it on a square of aluminum foil in an oven safe pan. Drizzle with a little olive oil, bring up the sides of the foil sealing the garlic and bake in the oven for about 1 hour.

To Make The Mashed Potato Base

  • Bring a large pot of water to a rolling boil.
  • Add the potatoes and boil the peeled potatoes until you can pierce each one fairly easily with a sharp knife, about 20-25 minutes
  • Drain and transfer to the bowl of a stand mixer.
  • Add the butter, cream, milk, salt and black pepper.
  • Mix on low-medium speed using a whisk attachment until most or all of the lumps are gone, scraping the bowl down at least once.
  • The mixture is now ready for adding any extra ingredients from the choice above.