Creamy Mashed Potatoes
A classic dish that embodies comfort food at its finest, these creamy mashed potatoes are rich, buttery, and perfect for any meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Large Pot
- Colander
- Potato Masher
- Small Saucepan
Ingredients
Ingredients
- 2 pounds Russet or Yukon Gold Potatoes Peeled and cut into chunks.
- 4 tablespoons Unsalted Butter At room temperature.
- 1 cup Heavy Cream Warmed slightly for better incorporation.
- 1 teaspoon Salt Adjust to taste.
- ½ teaspoon Black Pepper Freshly cracked, adjust to taste.
- 2 cloves Garlic Minced, optional.
- 2 tablespoons Chives or Green Onions Finely chopped, optional.
Instructions
- Peel and cut the potatoes into chunks of roughly equal size, about 1-2 inches.
- Place the cut potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook for about 15-20 minutes or until fork-tender.
- While the potatoes are cooking, melt the butter in a small saucepan over low heat. If using garlic, add it to the melted butter and sauté for about a minute.
- Drain the cooked potatoes in a colander and let them sit for a minute to let excess moisture evaporate.
- Transfer the drained potatoes back to the pot and mash them using a potato masher until desired consistency is reached.
- Gradually pour in the melted butter and warmed heavy cream while continuing to mash until fully combined and smooth.
- Season with salt and freshly cracked black pepper, adjusting to taste.
- If using chives or green onions, fold them gently into the mixture.
- Transfer the creamy mashed potatoes to a serving bowl and serve immediately while warm.
Notes
For variations, consider adding cheese, roasted garlic, or different herbs to customize the flavor.