Creamy Mashed Potatoes

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Mashed potatoes they way they were meant to be.

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: make-ahead, mashed, potatoes

Servings:

Calories: 248kcal

Ingredients

4 lbs potatoes such as 'Kennebec,' 'Yukon Gold' or 'Russet'
1/2 cup butter, melted
3/4 cup heavy cream
salt and freshly ground white or black pepper to taste

Instructions

Peel the potatoes and then cut them into roughly equal-size pieces . Immediately plunge the cut pieces into into a large (5 quart) pot of cold water to keep them from coloring. Bring the pot to a full boil over high heat and then lower the heat, partially cover the pot, and let simmer until the potatoes are absolutely tender -- about 30 minutes.
Drain the potatoes and then return them to the dry cooking pot. Set the pot over medium heat, and roughly mash the spuds with a common potato masher. Mash in the melted butter, followed by the cream. Use enough cream to achieve a soft, thick consistency -- usually 1/2 to 3/4 of a cup. Mash in the salt and pepper. Taste carefully to correct seasonings. Serve while hot. (See the note below for make-ahead instructions.)

Notes

MAKE-AHEAD NOTE: Complete the recipe as described above. Then cover the potatoes with a thin film of heavy cream. Cover and refrigerate for up to 24 hours. Reheat on the stovetop, stirring in the top layer of cream, and adding more cream, as necessary, to achieve a freshly-made taste and consistency.

Nutrition