Creamy Mashed Potatoes Recipe
Introduction
Velvety and buttery, these creamy mashed potatoes are a classic side dish that pleases any crowd. Perfectly smooth and rich, they complement a variety of main courses with comfort and flavor.
Ingredients
- 4 pounds russet potatoes, peeled and quartered
- 1/2 cup unsalted butter
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
- Step 2: Drain the potatoes well, then return them to the pot over low heat for a minute to evaporate any excess moisture.
- Step 3: Add the unsalted butter and heavy cream to the potatoes. Mash everything together until smooth and creamy.
- Step 4: Season with salt and pepper to taste, mixing well. Serve warm.
Tips & Variations
- For extra richness, substitute half of the heavy cream with sour cream or cream cheese.
- Use a potato ricer for ultra-smooth texture without lumps.
- Roasted garlic or chopped fresh herbs like chives can add a flavorful twist.
Storage
Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally and adding a splash of cream or milk to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make mashed potatoes ahead of time?
Yes, mashed potatoes can be prepared a day in advance and reheated. Keep them covered tightly and reheat slowly to maintain their creamy texture.
What if my mashed potatoes are too dry?
If they seem dry, add a little more cream, butter, or even warm milk while mashing to reach your desired consistency.
PrintCreamy Mashed Potatoes Recipe
These creamy mashed potatoes are a classic comfort food favorite, featuring velvety smooth texture and rich buttery flavor. Perfect as a side dish for any meal, they combine tender boiled russet potatoes with generous amounts of butter and heavy cream, seasoned simply with salt and pepper for a timeless taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 4 pounds russet potatoes, peeled and quartered
Dairy
- 1/2 cup unsalted butter
- 1 cup heavy cream
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Boil the Potatoes: Place the peeled and quartered russet potatoes in a large pot and cover them with salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
- Drain and Return to Pot: Drain the cooked potatoes well and return them to the pot off the heat. This helps to evaporate excess moisture for fluffier mashed potatoes.
- Add Butter and Cream: Add the unsalted butter and heavy cream directly to the hot potatoes. Use a potato masher or hand mixer to mash the potatoes until they reach a smooth and creamy consistency.
- Season and Adjust: Season the mashed potatoes with salt and freshly ground black pepper. Taste and adjust the seasoning as needed to suit your preference.
Notes
- For extra creamy texture, warm the butter and cream slightly before adding them to the potatoes.
- Russet potatoes work best for fluffy mashed potatoes due to their high starch content.
- For a lighter version, you can substitute heavy cream with whole milk or half-and-half.
- Do not overwork the potatoes to avoid a gummy texture.
- Mashed potatoes can be kept warm in a covered bowl or a slow cooker on low heat before serving.
Keywords: mashed potatoes, creamy mashed potatoes, classic side dish, comfort food, buttery potatoes
