With all the versatility of potatoes, eating them mashed is an undeniable favorite for me. Creamy, buttery mashed potatoes are the ultimate comfort food, and can be had in no time at all with a simple recipe. Yet despite the simplicity, there is so much that can go wrong; I’ve unfortunately experienced dry, lumpy or flavorless mashed potatoes. If you stick to my recipe below, you won’t have to worry about that. These mashed potatoes are a classic, easy and delicious side dish for any meal.
Ingredients:
- 9 Russet potatoes
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- ½ cup unsalted butter
- ½ cup of heavy cream
- Peel and cut potatoes by quartering lengthwise. Be sure to remove and discard any dark spots on the potatoes surface.
2.Place chopped potatoes in large pot and cover with cold water. Make sure potatoes are fully submerged with an excess of about 1 inch of water. Bring to a boil at high heat, then reduce to medium high for about 15 minutes. You will know potatoes have finished cooking when they are easily broken apart with the tines of a fork.
3.Drain potatoes and place them in a large mixing bowl with half of the butter and half of the cream.
4.Using an electric mixer on medium blend until all ingredients are combined. The potatoes will still be somewhat lumpy.
5.Add the remaining butter and cream with the salt and pepper. Continue blending until smooth.
Serve warm and enjoy!
Tips:
- If you want your potatoes to remain warmer longer, heat your cream on low heat before adding to potatoes.
- Roast two cloves of garlic in the oven at 400 degrees fahrenheit for 15 minutes and blend with potatoes in step 4 for a yummy garlicky take on these mashed potatoes.
- If you do not have russet potatoes, Yukon gold potatoes also work well in this recipe.