Description
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- Salt, to taste
- Black pepper, to taste
- 1 garlic clove (optional, for extra flavor)
- Fresh chives or parsley, chopped (optional, for garnish)
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- Salt, to taste
- Black pepper, to taste
- 1 garlic clove (optional, for extra flavor)
- Fresh chives or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into evenly sized chunks to ensure they cook evenly. If you’re using garlic, peel a clove and add it to the pot for extra flavor.
- Cook the Potatoes: Place the potatoes (and garlic, if using) in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain the Potatoes: Once the potatoes are cooked, drain them thoroughly. Allow the potatoes to sit in the pot for a few minutes to let any remaining moisture evaporate.
- Mash the Potatoes: Using a potato ricer or sieve, press the potatoes through for a smooth texture. If you don’t have a ricer, you can use a traditional masher, but the texture may not be as smooth.
- Add Butter and Cream: Gradually add the softened butter to the mashed potatoes, stirring until it melts and is fully incorporated. Then slowly stir in the warmed heavy cream, mixing until the potatoes are smooth and creamy. Adjust the texture by adding more cream if necessary.
- Season to Taste: Season the mashed potatoes with salt and black pepper to taste. For extra flavor, you can stir in finely chopped fresh chives or parsley.
- Serve: Transfer the mashed potatoes to a serving dish, garnish with a pat of butter and fresh herbs if desired, and serve immediately.