Creamy Mashed Potatoes (Print version)
Fluffy mashed potatoes with butter and cream make a rich, velvety side dish for any occasion.
# What you'll need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Dairy
02 - 1/2 cup heavy cream
03 - 4 tablespoons unsalted butter, cubed
→ Seasonings
04 - 1 teaspoon salt, plus extra for boiling
05 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
02 - Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes, or until potatoes are fork-tender.
03 - Drain the potatoes well and return them to the hot pot.
04 - Add the butter. Mash the potatoes using a potato masher or ricer until smooth.
05 - Gently heat the cream until warm, then slowly pour into the potatoes, mixing until creamy and smooth.
06 - Season with salt and pepper to taste. Serve immediately, optionally garnished with extra butter or chopped chives.
# Expert suggestions:
01 -
- Theyre so smooth and buttery that people always ask what you did differently, even though its just good technique.
- You can make them an hour early and keep them warm without losing that creamy texture.
02 -
- Never skip draining them well, because even a little extra water will make them runny no matter how much butter you add.
- Warm your cream first or the potatoes will seize up and lose that cloud like texture you worked for.
03 -
- Use a ricer if you have one because it makes them impossibly smooth without overworking the starches.
- Taste before you serve and add more salt than you think, because potatoes need more seasoning than almost anything else.