Best-Ever Mashed Potatoes
Updated: Nov 17
The key to yummy mashed potatoes is the potatoes themselves and that you add the right amount of fat such as butter and heavy cream. I always use Yukon Gold potatoes. You don't need to peel the potatoes, but I prefer them without skin. They smoother and creamier they are, the better they will be.
This is like banana bread, name one person that does not like mashed potatoes. Your kids will like them plain, but just for yourself can add roasted garlic or a little blue cheese or goat cheese. All fine ingredients indeed and pair well with wine and roasted pork tenderloin. Have at it!
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
Enough tab water to cover potatoes
1 tablespoon Kosher salt
1 stick butter, sliced at room temperature
2 teaspoons salt and pepper mix
1 cup heavy cream, heated
Put potatoes in a sauce pot, cover with tap water and add Kosher salt. Cover pot and bring to a boil.
Reduce heat to a low-boil and cook until very soft in center when pierced with a fork, about 15 to 20 minutes. Drain water off potatoes (be careful of the steam), add butter, salt and pepper mix and place lid back on pot to let butter soften for a minute.
Meanwhile heat heavy cream in microwave until hot, about 2 minutes.
With a potato masher or electric hand mixer, mash butter into potatoes, then add hot cream and mash until all incorporated. Potatoes will be runny at first until all liquid is absorbed. Mash thoroughly.
Scrape down sides with a spatula and season with salt and pepper mix id needed. Serve right away.
Serves 4 to 6