The Best Mashed Potatoes
After much trial and error, we've finall created the BEST mashed potatoes ever! This recipe is so easy and makes super creamy mashed potatoes!
Servings: 4 servings
Equipment
Ingredients
- 2 Pounds Russet Potatoes about 6-7 potatoes
- 8 Tablespoons Butter melted, plus 2 more for the top
- 1 Cup Heavy Cream *half and half or whole milk may be used
- 1 1/2 teaspoons Salt or to taste
- Black pepper to taste
Instructions
- Place unpeeled potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Never start with hot water or the potatoes will overcook on the outside and be undercooked in the middle.2 Pounds Russet Potatoes
- Bring to a boil and cook until easily pierced with a knife, about 20-25 min depending on the size of your potatoes.
- Drain potatoes well and set aside.
- Peel the potatoes by sliding the skins off.
- In a potato ricer, or mesh bowl, push the potatoes through. In the strainer we use a well curved wooden spoon to push them through.
- Meanwhile, melt the butter in the microwave and warm the cream in a separate bowl. Do NOT mix together.8 Tablespoons Butter, 1 Cup Heavy Cream *half and half or whole milk may be used
- Stir the butter into the potatoes.
- Add the cream and salt and pepper and stir again until smooth.1 1/2 teaspoons Salt, Black pepper to taste
- Serve with additional butter on top!8 Tablespoons Butter
Notes
See our post above for instructions on how to keep potatoes warm, how to reheat potatoes, and more.
Nutrition
Serving: 1scoop | Calories: 380kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 1083mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg