Homemade Cracker Barrel Creamy Mashed Potatoes
Inspired by the beloved side dish from Cracker Barrel, these homemade mashed potatoes are incredibly creamy, smooth, and full of comforting flavor.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup whole milk (or half-and-half for extra richness)
- 1/4 cup unsalted butter, softened
- 1/4 cup chicken broth (low sodium preferred)
- 1 tsp salt, or to taste
- 1/4 tsp white pepper, or to taste
- 1/4 tsp garlic powder (optional, for subtle depth)
Instructions
- 1
Place the peeled and cut potato chunks in a large pot. Cover with cold water by about 1 inch. Add a generous pinch of salt to the water.
- 2
Bring the water to a boil over high heat, then reduce heat to medium-high and simmer for 15-20 minutes, or until the potatoes are fork-tender and easily crumble.
- 3
While the potatoes are cooking, in a small saucepan, combine the milk, butter, and chicken broth. Heat over low heat until the butter is melted and the mixture is warm, stirring occasionally. Do not boil.
- 4
Once the potatoes are tender, drain them thoroughly in a colander. Allow them to sit in the colander for 1-2 minutes to steam off any excess water; this is key for fluffy, non-watery mashed potatoes.
- 5
Return the drained potatoes to the empty hot pot. Mash them using a potato ricer, a potato masher, or a fork until mostly smooth. Avoid over-mashing, which can make them gummy.
- 6
Gradually add the warm milk mixture to the mashed potatoes, stirring gently until combined. Add the salt, white pepper, and garlic powder (if using).
- 7
Taste and adjust seasonings as needed. If the potatoes are too thick, add a tablespoon more warm milk or broth until desired consistency is reached. Serve warm.