Buttery Mashed Potatoes
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
4
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup heavy cream (or whole milk)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives or parsley (optional, for garnish)
Kitchen Tools Needed:
- Large pot (for boiling potatoes)
- Potato masher or ricer
- Measuring cups and spoons
- Wooden spoon or spatula
Steps
- Boil the Potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain the Potatoes: Once the potatoes are cooked, drain them well and return them to the hot pot. Let them sit for a minute to allow any remaining moisture to evaporate.
- Mash the Potatoes: Use a potato masher or ricer to mash the potatoes until smooth and creamy. For an ultra-smooth texture, you can pass the potatoes through a fine sieve.
- Add Butter and Cream: Add the softened butter and heavy cream to the mashed potatoes. Stir until everything is well incorporated, and the potatoes are smooth and fluffy. Season generously with salt and freshly ground black pepper to taste. If you prefer thinner mashed potatoes, add a little more cream or milk.
- Serve: Serve the mashed potatoes hot, garnished with freshly chopped chives or parsley, if desired.
Macros:
Total Calories: 250
Carbs: 35g
Proteins: 4g
Fats: 12g