Add egg to mashed potatoes in order to get a rich, creamy, delicious, and velvety bowl of buttery potatoes! This article is going to break down exactly why you should add in an egg, the difference that it makes, and how to do it! You'll never want to make mashed potatoes another way again!
Why Add Eggs To Mashed Potato Recipes?
There may be a ton of different mashed potato recipes out there, but they are all relatively similar: potatoes, milk, and butter. However, adding in an egg may be the secret ingredient to wonderfully creamy and delicious mashed potatoes!
It may sound odd, but don't knock it until you try it! Keep on reading to find out exactly why you should be adding an egg (more specifically, the egg yolk) to your favorite mashed potato recipes!
What Does An Egg Do
You're probably wondering why you should be adding an egg to your mashed potatoes. For starters, egg yolks are an emulsifier. This means that it combines two different elements that typically wouldn't blend together well (like water and oil).
In short, this means that your mashed potatoes will be wonderfully creamy. The yolk emulsifies the water content and fat in the mashed potatoes to create a smooth and cohesive dish.
As an added bonus, this addition of egg yolk makes your potatoes taste incredibly rich. Let me just note that, no, the mashed potatoes will not taste like eggs!
How To Add Egg To Mashed Potatoes
One great thing about adding an egg to your mashed potatoes is that it is simply that: an addition. You do not need a special recipe for your mashed potatoes. In fact, you can use any recipe you like! Simply add the egg in addition to any other ingredients you typically use.
You can start with a ratio of one egg yolk per every pound and a half of potatoes. Taste the mashed potatoes and then you can decide if you would like to add more.
To add in the egg yolk, boil and mash your potatoes as you would typically. Add in your butter and cream (or milk) plus whatever ingredients you normally toss in.
Now, add in the egg yolk and get to stirring quickly. The quick stirring will prevent the egg from cooking into little chunks of scrambled eggs. Stir until everything is well-combined and then serve immediately!
If the idea of adding a raw egg freaks you out, don't worry! The heat from the potatoes will cook the egg. However, if you are still concerned, you can always use pasteurized eggs.
Go ahead and add an egg to your favorite mashed potato recipe! Leave a comment down below and let me know what you think!
🥔 Mashed Potato Recipes
- Yellow Mashed Potatoes - Yellow potatoes will yield some extra creamy and buttery mashed potatoes!
- Instant Pot Mashed Potatoes - Using your Instant Pot to make mashed potatoes makes this recipe extra quick and easy!
- Mashed Potatoes Without Milk - Just because you don't have any milk on hand doesn't mean you can't enjoy some mashed potatoes!
- Red Skin Mashed Potatoes - This classic and delicious recipe is sure to be a hit with your whole family!
- Roasted Garlic Mashed Potatoes - Garlic brings a whole extra level of flavor to these potatoes!
- Parmesan Roasted Mashed Potatoes - Adding Parmesan cheese makes this dish extra rich and delicious!
Add Egg To Mashed Potatoes: Make Ahead Mashed Potato Casserole (+Cooking Tips)
- 3 lbs russet potatoes (washed, peeled, and quartered)
- 3 tablespoon salt (to taste)
- 2 ¼ cups milk
- 1 cup butter (2 portions - ¾ cup & ¼ cup - cut into 1 tablespoon pats)
- 1 cup sour cream (room temperature)
- 1 ⅔ cup cheddar cheese (shredded, divided into separate portions)
- 1 teaspoon each, salt & pepper (to taste)
- 8 oz cream cheese (softened at room temperature)
- ½ cup plain breadcrumbs
- ½ tablespoon garlic salt
- In a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.3 lbs russet potatoes, 3 tablespoon salt
- Preheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray.
- Add your milk to a small saucepan and bring it to a boil (*see note).2 ¼ cups milk
- Meanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note).
- Immediately mix in the hot scalded milk and butter in small increments until well incorporated. Then, add in the sour cream, 1 cup of shredded cheddar, cream cheese, and salt and pepper to taste. Mix until all of the ingredients are well distributed.1 cup butter, 1 cup sour cream, 1 ⅔ cup cheddar cheese, 1 teaspoon each, salt & pepper, 8 oz cream cheese
- Transfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.
- Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with breadcrumbs and garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.½ cup plain breadcrumbs, ½ tablespoon garlic salt
- Bake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately.
- You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled.
- Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes.
- If you want to learn more about scalding your milk, check out my post about scalding milk for mashed potatoes!
- You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes.
- This recipe is perfect for using up any leftover potatoes or mashed potatoes!
- To store: Once completely cool, keep your casserole in a sealed container in the fridge for up to 4 days.
- To freeze: Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes.
- To reheat: Reheat any leftovers either in the oven or in small bursts in the microwave. To learn more, check out the best methods for reheating mashed potatoes.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!