Creamy Classic Mashed Potatoes
A timeless, buttery-rich dish that brings comfort to any meal, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 pounds russet potatoes Best for texture and flavor
- 6 ounces heavy cream Can be replaced with milk for a lighter version
- 2 TBSP unsalted butter For richness
- 1 teaspoon salt For boiling and seasoning
- to taste freshly ground black pepper For final seasoning
Instructions
Preparation
- Peel and cut the russet potatoes into roughly 1-inch pieces, then place them into a large pot.
- Cover the potatoes with cold water, ensuring it's at least 2 inches above them, and stir in 1 teaspoon of salt.
- Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 10 to 15 minutes.
- Drain the potatoes and set them aside.
Preparation of Creamy Mixture
- In the now-empty pot, heat the heavy cream and butter over medium-low heat until warmed through and the butter has melted.
- Remove the pot from the heat and add the cooked potatoes back in.
- Use a potato masher to mash the potatoes until smooth and well blended.
- Stir and taste, then season with salt and pepper as needed.
Notes
This recipe is versatile; consider mixing in roasted garlic, fresh herbs, or even lemon zest for added flavor.