Description
Creamy, buttery mashed potatoes made with Yukon Gold or Russet potatoes, perfect as a comforting and versatile side dish.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 3/4 cup heavy cream or whole milk
- 1 1/2 teaspoons salt, plus more for boiling
- 1/2 teaspoon black pepper
- Optional: 2 cloves garlic, minced or roasted
- Optional: 1/4 cup sour cream or cream cheese
- Optional: 2 tablespoons chopped chives or 1/4 cup grated parmesan
Instructions
- Peel and cut potatoes into evenly sized chunks.
- Place potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil.
- Reduce heat to a simmer and cook until fork-tender, about 15–20 minutes.
- While potatoes cook, warm butter and cream in a small saucepan or microwave.
- Drain potatoes well and return to pot to steam dry for 1–2 minutes.
- Mash potatoes using a masher or ricer, gradually mixing in the warm butter and cream until smooth and creamy.
- Season with salt and pepper to taste, and optionally top with butter or chopped chives before serving.
Notes
- Use Yukon Gold for a buttery flavor, or Russets for a fluffier texture.
- Do not overmix to avoid gummy potatoes.
- Warm the butter and cream before adding to help absorb better.
- Customize with garlic, herbs, sour cream, or cheese for extra flavor.
- Store in the fridge for up to 4 days and reheat gently with cream or milk.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
