Description
These creamy mashed potatoes are a perfect side dish for any meal.
Ingredients
Scale
- 3 pounds Russet or Yukon Gold potatoes
- 3/4 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic (minced)
- 1 teaspoon salt
- Pepper (to taste)
- For serving: chopped chives and/or parsley (optional, to taste)
Instructions
- Peel the potatoes (or leave some/all of them unpeeled if you prefer, just make sure to scrub them well) and cut them into thirds. Add them to a salted pot of water and boil until a sharp knife easily pierces them.
- While the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm through. The garlic slightly cooks, infusing the cream so the potatoes are more evenly flavored.
- Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you’ve got a nice, smooth mash. Don’t over-mash or they may end up gluey.
- Serve potatoes with extra butter on top and some chopped chives and/or parsley if desired.
Notes
- This recipe can be adjusted based on personal preferences for creaminess and seasoning.
- For a richer flavor, consider adding more butter or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg