| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds large Yukon gold potatoes
- 2 cups heavy cream, warmed
- 1/2 pound (2 sticks) European-style salted butter, diced, cold
- Kosher salt
- Chopped chives, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 540 |
| Total Fat | 45 g |
| Saturated Fat | 28 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 142 mg |
| Sodium | 600 mg |
Reviews
Favorite side 2 years running. My son aptly described them as “heaven”
I used all the cream, and they were perfect.
I used all the cream, and they were perfect.
Amazing! I used herb butter and they were so good!
Made this for Thanksgiving, absolutely fantastic. The right butter makes all the difference in the world.
Very good. Light fluffy yum. I threw in some roasted garlic
Luscious and so simple. I followed directions as written but I did control the amount of cream I added, leaving them perfectly creamy. Just like salt, you add to taste. For those complaining they were soupy, I suggest watching the consistency as you add cream/butter, versus dumping in all in. You are in charge of the end result.
Amazing! The only way I will make my mashed potatoes now!
Everyone at our Thanksgiving table loved these potatoes. I was fearful when I added the cream but with continued whisking, like Geoffrey mentioned on the show, they came out awesome. This recipe is a keeper!
Completely addicted to this recipe! Extremely tasty. I would use just a little less cream because they literally are puree’ (runny) just like the recipe’s name, but I will never go back to making potatoes any other way. I did cut the size of the recipe down to 2/3, so it’s possible my measurements were off, but I did check them online to ensure I was cutting the recipe ingredients down to 2/3. I will also never make mashed potatoes with anything but gold potatoes.
Made this for Thanksgiving. Flavor was great, consistency was TERRIBLE. Came out like soup. I had watched the show and followed the directions exactly, putting 2 cups heavy cream in all at once, per GZ demo. WAY too much liquid. I even had 3.12 pounds of potatoes. Food Network should revise recipe directions to add cream little by little up to 2 cups.
soupy..