Creamy Mashed Potatoes
Want to make mind-blowing mashed potatoes?? Like legendary mashies? Use this recipe!!
Servings: 10 servings
Calories: 341kcal
Ingredients
- 5 pounds russet potatoes
- 1 stick butter unsalted or use unsalted
- 1 cup heavy cream can add more if desired
- 2 tsp salt use less if using salted butter
- 1/2 tsp black pepper or white pepper as desired, optional, I prefer not adding pepper at this stage
Instructions
- Fill a large deep pot with cold water and salt it heavily
- set it over low heat
- wash and peel potatoes, trim and clean as needed
- wash again before cutting the pieces up, you don't want any dirt or grit in your cooking water
- cut the potatoes into large pieces about 2 or 3 inch chunks
- add the potatoes to the water and turn the heat up to medium-high heat
- cook the potatoes for 15-20 minutes or until they are knife tender
- drain the potatoes well don't leave too much water in them
- add them back to the pan or a mixing bowl if that works better for your mixer
- cut the butter in chunks and add them to the hot potatoes
- use a potato masher to completely mash the potatoes until they're as smooth as possible
- then add the cream
- use the mixer and beat the potatoes with an electric mixer until creamy and whipped
- taste for salt and add as needed, stir and taste again, if you want to add black pepper you can, I prefer not to but that is a choice you can make for yourself
- whip again to mix the salt and if added pepper so it's completely mixed in
- at this point the potatoes are ready to serve
- or they can be stored for up to three days and reheated in a covered baking dish OR heated in a slow cooker until you're ready to serve them
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 556mg | Potassium: 972mg | Fiber: 3g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg