| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
- Chopped fresh chives, for serving
Instructions
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 321 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 425 mg |
Reviews
I use this recipe every holiday. Everyone just loves it. It tastes so decadent, and luxurious and is very easy to make. Thank you chef!
Simple and delicious!
Simple and great! I didn’t have any Yukon Gold on hand so I made this with Russets and it still turned out great. Next time I’ll go with the Yukons which I’m sure will be even better
Yukon Gold potatoes ARE the key to perfect mashed potatoes! Made recipe almost as is and got rave reviews. Be careful not to pour all the cream into the potatoes at once! I used six Yukons because they looked a bit small and still had about 1/2 a cup of cream left. I also do not own a ricer/food mill so I used a hand mixer. The potatoes were silky, creamy and flavor filled. Definitely a keeper.
We loved them it is our family favorite!!!!
These potatoes came out very good. I used six potatoes instead of three, and they are just right. I thought the olive oil would be strong but it’s so good. My husband doesn’t even know its in the potatoes. I’d make this again!
This was wonderful. Very decadent. Because they are so rich, it is not something I can make for my family too often, but it is a real treat, as written.
Fantastic!!!
This recipe was your classic, comfort-food mashed potatoes. I didn’t have a mill, so I put the boiled, peeled potatoes in a mixing bowl and used an electric cake mixer to mash the potatoes. Then I added the warm cream and butter, plus the seasonings. I forgot to add the olive oil, but I’m sort of glad I did, because it already had plenty of creamy texture for my taste, and the olive oil may have been too much. That’s why I deducted a star for the recipe – I think the cream and butter alone are enough.