Description
Rich, velvety Creamy Mashed Potatoes bring comfort straight from grandma’s kitchen to your dinner table. Smooth, buttery goodness melts on your tongue, promising pure potato perfection that connects you with homestyle warmth.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) russet potatoes, peeled and cut into chunks
Dairy Components:
- 1/2 cup (113 grams) unsalted butter, cubed
- 1 cup (237 milliliters) heavy cream
- 1/2 cup (120 milliliters) whole milk
Seasoning and Garnish:
- 4 cloves garlic, minced (optional)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Select starchy potatoes like russet or yukon gold and scrub them thoroughly under cool running water to remove any dirt or debris.
- Cut potatoes into uniform chunks, ensuring even cooking and consistent texture, then place in a heavy-bottomed pot filled with cold salted water.
- Bring water to a rolling boil over high heat, then reduce temperature to medium-low and allow potatoes to simmer gently until they are completely tender when pierced with a fork, approximately 15-18 minutes.
- Drain potatoes in a colander, then return them to the warm pot and let excess moisture evaporate for 2-3 minutes, shaking the pot occasionally to release steam.
- Meanwhile, warm butter and cream in a separate saucepan, infusing with minced garlic for an extra layer of flavor, ensuring the mixture is hot but not bubbling.
- Mash potatoes using a ricer or potato masher, working methodically to create a smooth, lump-free consistency without overworking the starch.
- Gradually incorporate the warm cream mixture into the potatoes, stirring gently with a wooden spoon to create a silky, luxurious texture.
- Season generously with salt and freshly ground black pepper, tasting and adjusting until the flavors are perfectly balanced.
- Transfer to a warm serving dish, creating soft peaks with the back of a spoon, and garnish with chopped fresh parsley or chives for a pop of color and fresh herb essence.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the fluffiest, most creamy texture that absorbs butter and cream beautifully.
- Warm dairy ingredients before adding to potatoes prevents cooling down the dish and ensures smooth, velvety consistency.
- Avoid over-mashing to prevent potatoes from becoming gluey; use a potato ricer or gentle mashing technique for light, airy results.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream, reducing overall calorie content while maintaining rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg