Description
This classic recipe for Best Mashed Potatoes delivers creamy, buttery, and fluffy mashed potatoes perfect as a comforting side dish for any meal. Made with simple ingredients like potatoes, butter, cream, and seasoning, and cooked on the stovetop, this recipe ensures perfectly smooth texture and rich flavor every time.
Ingredients
Potatoes
- 2 pounds russet potatoes, peeled and cut into chunks
Dairy & Seasoning
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream, warmed
- 1/4 cup whole milk, warmed
- Salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste
Instructions
- Prepare the potatoes: Peel and cut the russet potatoes into evenly sized chunks to ensure uniform cooking. Place them in a large pot.
- Boil the potatoes: Fill the pot with cold water until the potatoes are covered by about an inch. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain and dry: Drain the cooked potatoes well in a colander. Return them to the hot pot and place over low heat for 1-2 minutes to evaporate excess moisture, stirring occasionally to prevent burning.
- Mash the potatoes: Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
- Add butter and cream: Stir in the unsalted butter until fully melted and incorporated. Gradually add the warmed heavy cream and milk while stirring until the desired creamy consistency is reached.
- Season and serve: Season with salt and freshly cracked black pepper to taste. Mix well and serve immediately for best texture and flavor.
Notes
- For fluffier mashed potatoes, use a potato ricer instead of a masher.
- Warming the cream and milk before adding helps keep the potatoes hot and absorbs better.
- You can substitute heavy cream with half-and-half or whole milk for a lighter version.
- Adjust the amount of butter and cream based on your preferred richness and texture.
- Add garlic or herbs like chives for extra flavor if desired.
