Description
Master creamy mashed potatoes with pro tips Learn the best potato type mashing tech secret ingredients for perfect spuds every time
Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well, then return them to the hot pot over low heat for about a minute. Stir them gently to evaporate any excess moisture. This helps create the fluffiest texture.
- Using a potato masher or a ricer, mash the potatoes until they are relatively smooth.
- Gradually stir in the softened butter until it’s fully melted and incorporated. Then, slowly add the warm heavy cream, stirring continuously. Season with salt and pepper.
- Taste and adjust seasoning if needed. For extra creaminess, you can whip them with a hand mixer for a minute, but be careful not to overmix!
Notes
The ultimate creamy and fluffy mashed potatoes recipe. This simple, soul-satisfying side dish is the perfect blend of buttery and delicious, making any meal a comforting memory.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
- Sugar: 2 g
- Fat: 22 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g