Homemade Mashed Potatoes Recipe
These are THE BEST Mashed Potatoes I've ever made. Period. They're fluffy, buttery, and creamy, but not mushy or watery. Plus, they still have some texture (hint: don't over-mash the potatoes).
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Servings: 8
Ingredients
- 3 Lbs Yukon Gold or Yellow Potatoes
- 8 Tbsp Salted Butter
- ⅔ Cup Heavy Cream Warmed
- Salt and Pepper
Instructions
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork tender.
- In a small saucepan, add the heavy cream and butter. Heat for 3-5 minutes.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Use a potato masher to mash the potatoes.
- Add the warmed heavy cream mixture to the potatoes. Mix until you get your desired consistency. We like some chunks.
- Add salt and pepper to taste. Serve warm, topped with butter and chives, enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
- Add more cream if you want a completely smooth mashed potato.
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