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Ultra-Creamy Mashed Potatoes

A close-up of creamy, dreamy mashed potatoes served in a white bowl, showcasing their fluffy texture.
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Learn how to make incredibly creamy mashed potatoes that are perfect for holiday gatherings. This recipe addresses common issues like gluey texture and provides tips for Yukon Gold vs. Russet potatoes, butter and cream ratios, and making them ahead.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • Optional: 1/4 cup sour cream or cream cheese for extra richness

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes are cooking, gently heat the heavy cream and butter in a small saucepan over low heat until the butter is melted and the cream is warm. Do not boil.
  4. Drain the cooked potatoes thoroughly. Return the potatoes to the hot, empty pot for a minute or two to allow any excess moisture to evaporate.
  5. Mash the potatoes using a potato ricer or a masher until smooth. Avoid using a food processor or blender, as this can make them gluey.
  6. Gradually add the warm cream and butter mixture to the mashed potatoes, mixing until just combined and the potatoes are creamy.
  7. Stir in the salt and pepper. Taste and adjust seasoning as needed. If using, stir in sour cream or cream cheese for added richness.
  8. Serve immediately, or cover and keep warm for serving.

Notes

  • For the creamiest texture, use Yukon Gold potatoes. Russets will also work but may be slightly starchier.
  • The ratio of butter to cream can be adjusted to your preference. Start with the recommended amounts and add more if you desire a richer flavor.
  • To make ahead, prepare the mashed potatoes up to the point of adding the cream and butter. Let them cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the oven, adding a splash more cream or butter if needed.
  • These mashed potatoes are an excellent base for gravy. Ensure your gravy is well-seasoned to complement the potatoes.

Nutrition

Find it online: https://cutcooktaste.com/mashed-potatoes-creamy-holiday-sides/