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mashed potatoes in a bowl
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Mashed Potatoes

These creamy and smooth mashed potatoes are the perfect fool-proof side dish. It's not only for special occasions, it can be served up at any time!
Course Side Dish
Cuisine American
Keyword Mashed Potatoes, potato side dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 415kcal
Author Kathleen

Ingredients

  • 4 pounds Yukon Gold potatoes, peeled and cut into quarters
  • 1 bay leaf
  • salt and pepper
  • 2 cups heavy cream,
  • 3 tablespoons unsalted butter
  • 1-2 tablespoons finely chopped chives
US Customary - Metric

Instructions

  • Place the cut potatoes (4 pounds), bay leaf (1), and 2 tablespoons salt in a large pot then cover with cold water.
    Step 1 how to make mashed potatoes, Boil the potatoes and drain.
  • Cook potatoes over medium high heat, partially covered, and bring to a boil. Continue to cook, uncover, until fork tender, for about 20 minutes.
  • Drain the potatoes and remove and discard bay leaf then return them to the empty pot. Turn the heat to low to allow any extra water evaporate, about 1-2 minutes.
  • Meanwhile, add heavy cream (2 cups) and butter (3 tablespoons) to a small saucepan. Heat over medium-low watching so it doesn't scorch.
    Step 2 how to make creamy mashed potatoes, Heat the heavy cream and butter in a saucepan.
  • Put the potatoes through the ricer into a large mixing bowl.
    Step 3 how to make mashed potatoes, Put the potatoes through the ricer.
  • Gradually pour in heated cream and butter. Stir in 1 teaspoon of salt and 1/2 teaspoon black pepper. Adjust seasoning as needed. Serve.
    Step 5 how to make mashed potatoes, Pour in the cream and butter to the potatoes. Stir in the salt and pepper.

Notes

  1. Keep the potatoes from oxidizing: Once peeled, keep the potatoes in cold water until you are ready to cook them.  You can keep them whole and peeled or go ahead and cut them into quarters. 
  2. Season as you go. The water is already salted and will season the potatoes to some extent. Once all the ingredients are mixed together, give a final taste and add salt and pepper as needed.
  3. Dry Cooked Potatoes: Avoid watery potatoes for a creamy mashed potato dish. When the potatoes are cooked, strain out the water from the pot and keep the potatoes in the warm pot. Turn the burner on low and shake the potatoes and let the water steam off. This step will ensure a really nice texture.
  4. Heat the Cream and Butter: For the best mashed potatoes, the cream and butter must be heated before adding to the potatoes. When the heated cream and butter mixture is added, the potatoes stay hot, the texture is light and fluffy creating the best consistency of the finished dish.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 30mg | Potassium: 1014mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg