Irresistibly Creamy Mashed Potatoes
Indulge in creamy mashed potatoes, a perfect side dish that elevates any meal with its rich flavors and smooth texture. This recipe delivers a velvety, buttery taste that pairs beautifully with any main course.
Equipment
- Large Pot
- Potato masher or ricer
- Mixing Bowl
- Serving dish
Ingredients
Main Ingredients
- 4 large potatoes Yukon Gold or Russet, peeled and chopped
- 1 cup heavy cream room temperature
- 4 tbsp unsalted butter softened
- salt to taste
Optional Add-ins
- 2 cloves roasted garlic for garlic mashed potatoes
- ¼ cup cheddar cheese shredded, for cheesy mashed potatoes
- chopped fresh herbs such as parsley, thyme, or chives, for garnish
Instructions
- Peel and chop the potatoes into even chunks. Place them in a large pot with salted water and bring to a boil.
- Cook the potatoes for 15–20 minutes, or until tender when pierced with a fork. Avoid overcooking.
- Drain the potatoes thoroughly and return them to the pot. Allow the steam to escape for 1–2 minutes.
- Add butter and heavy cream to the warm potatoes. Mash using a potato masher or ricer until smooth and creamy.
- Season with salt to taste. Optionally mix in garlic, cheese, or herbs for extra flavor.
- Transfer to a serving dish. Garnish with butter, chives, or a sprinkle of paprika, and serve warm.
Notes
For lighter mashed potatoes, substitute milk for cream. To make them vegan, use olive oil or coconut milk instead of butter and cream. Avoid over-mixing to prevent a gummy texture.