Creamy Mashed Potatoes
These Creamy Mashed Potatoes are the perfect side dish for the holiday or for any occasion. Made with Yukon gold potatoes, heavy cream, butter, salt, and pepper. Very simple and easy!
Servings: 4 people
- 2 pounds Yukon Gold potatoes
- 3/4 cup heavy cream
- 1 stick unsalted butter
- Salt and pepper to taste
Peel and cut potatoes into 1 inch cubes. They should all be roughly the same size for even cooking. Do not rinse potatoes, as we want to maintain the starch.
Place the potatoes in a medium pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil and cook over medium heat until tender and easily pierced, about 15-20 minutes.
Meanwhile, in a small saucepan, heat heavy cream with butter until melted and warm. Set aside.
Drain the potatoes through a sieve. Again, Do not rinse potatoes, as we want to maintain the starch. Press potatoes through a potato ricer.
To a large bowl, add the prepared potatoes and the heavy cream and butter mixture. Whip on low speed to combine, and then turn it up to high speed until creamy in texture, about 1-2 minutes. Note: You may not need all the heavy cream and butter, adjust until desired consistency.
Serve and enjoy!
- Special equipment: Potato ricer, stand mixer or electrical handheld mixer.
- Start with cold water (instead of pre-boiling water) to ensure even cooking from the outside in.
- The secret to creamy mashed potatoes is maintaining the starch. Do not rinse the potatoes before or after cooking.