Creamy Mash Potatoes (Printable version)
Velvety smooth mashed potatoes enriched with butter and cream offer a comforting, rich side option.
# List of ingredients:
→ Potatoes
01 - 2.2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 1/2 cup heavy cream
03 - 1/4 cup unsalted butter, cubed, plus extra for serving
→ Seasonings
04 - 1 tsp salt, plus more for boiling
05 - 1/4 tsp freshly ground black pepper
→ Optional
06 - 2 tbsp chopped chives or parsley for garnish
# Directions:
01 - Place peeled and chunked potatoes in a large pot and cover with cold water, adding a generous pinch of salt.
02 - Bring water to a boil over medium-high heat, then reduce heat and simmer until potatoes are fork-tender, approximately 15 to 20 minutes.
03 - Drain potatoes thoroughly and return them to the hot pot to evaporate residual moisture.
04 - Add cubed butter and mash potatoes until mostly smooth using a masher or ricer.
05 - Gradually pour in heavy cream while mashing and stirring until the texture is creamy and free of lumps.
06 - Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Serve hot, topped with additional butter and a sprinkle of chopped chives or parsley as desired.
# Expert Advice:
01 -
- It feels like sharing a secret when you get that perfectly smooth texture without any lumps
- The blend of butter and cream makes the mash irresistibly rich but still light enough to pair with any main
02 -
- Salting the water where potatoes boil is key—it seasons the potatoes from within, a trick I wish I'd known sooner
- Using a potato ricer instead of a masher can elevate your mash into silkiness you never thought possible
03 -
- Warm your cream and butter before adding them to keep the mash fluffy and prevent it from cooling too fast
- The timing of adding butter first, then cream, creates the perfect emulsion for that rich smoothness