Creamy Mashed Potatoes
The secret to creamy mashed potatoes is simple...it's cream! This recipe features an ample amount of good old fashioned heavy whipping cream, along with the traditional swirl of butter of course. Whenever I need to put some perfect mashed potatoes on the table, this is the easy and irresistible version that I rely on. And while it probably goes without saying, no classic Thanksgiving dinner would be the same without a generous bowl of creamy mashed potatoes.
Servings 8 servings
Equipment
- heavy medium-sized pot (4 quart capacity works well here)
- strainer
- hand masher
Ingredients
- 3 pounds Yukon gold potatoes, peeled or unpeeled cut into roughly 2 inch chunks
- ½ cup unsalted butter room temperature
- ⅔ cup heavy whipping cream room temperature
- kosher salt
- fresh chopped parsley, to garnish (optional)
Instructions
- Place the potatoes in a heavy medium-sized pot. Add enough cold water to cover them by about two inches.
- Bring the potatoes to a boil over high heat and sprinkle in a couple teaspoons of salt. Then reduce the heat to a simmer. Cook the potatoes until fork tender, about 20 to 25 minutes.
- Strain the potatoes, and then return them to the hot pan. Place the pan back on the stove over low heat and briefly toss the cooked potatoes to help dry them and evaporate any remaining water in the pan.
- Remove the pan from the heat and add the butter, whipping cream, and about a teaspoon of salt.
- Using a hand masher, thoroughly mash everything together. Be sure to rotate the masher around the edges of the pan to reach all the corners.
- Taste for seasoning. Gradually add more salt and stir it in, as necessary, until the potatoes taste properly full flavored. Then transfer to a serving dish. If desired, garnish with fresh chopped parsley.