Creamy Mashed Potatoes Recipe
This Creamy Mashed Potatoes Recipe is made with cream, butter, and simple seasonings to give you a mouthwatering and irresistible side dish.
Ingredients
- 3 pounds russet potatoes
- 1 cup heavy whipping cream
- 1 stick unsalted butter
- ¼ cup olive oil
- coarse salt and ground white pepper
Instructions
- Bring a large pot of water to a boil.
- In the meantime, peel the potatoes and cut them into large chunks. Keep them in cold water if there’s a large gap in time from cutting to cooking.
- Season the boiling water with salt, add the potatoes, and cook for 12 to 15 minutes or just until tender. Do not under or overcook.
- In the meantime, add the cream and butter to a separate pot and cook over low heat until the butter is melted and the mixture is hot.
- Once the potatoes are cooked, drain them and return them to the pot they were cooked in.
- Mash them using electric hand beaters or through a food mill.
- Fold in the hot cream and butter, along with olive oil, salt, and white pepper.
- Adjust the seasonings and serve with additional melted butter over top.
Notes
Make-Ahead: You can make these up to 1 hour before serving. Keep them in a covered pot on the stove or transfer them to a slow cooker set on “warm” to keep them warm.
How to Store: These can be stored in the fridge for up to 4 days or in the freezer for up to 2 months. Wait for them to cool completely before transferring them to an airtight container. Thaw the leftovers in the fridge before reheating.
How to Reheat: You can reheat leftover mashed potatoes with a splash of milk/cream or a knob of butter in the microwave or a saucepan on the stove. Heat over medium heat until they’re warmed through and creamy again.
Peel the potatoes ahead of time if you like velvety, smooth mashed potatoes. Or, if you like some texture, leave some of the skins on. Just remember to scrub the potatoes well before cooking.
Don’t under or overcook the potatoes; you’ll have a watery or mealy mash. You’ll know the potatoes are done boiling when a knife or fork slides through with no resistance.
You can mash the potatoes with a potato masher, standing mixer, hand-held electric mixer, or food mill.
After mashing, gently fold in the rest of the ingredients with a spatula to avoid overworking the potatoes.
When you add the cream, oil, and seasonings, upgrade the flavors by infusing the potatoes with roasted garlic, fresh herbs, onion powder, extra butter, garlic salt, green onions, or grated parmesan cheese.
Garnish the finished potatoes with chopped fresh chives, parsley, or garlic butter.
They would make an incredible bed for bottom round roast topped with mushroom gravy.