| 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
- 2 tablespoons chopped chives, for garnish
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. Top with chopped chives.
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 | 426 mg |
Reviews
These are THE BEST mashed potatoes! The video really helps, I used a lot more than 3 Yukon golds, I think Tyler’s were larger potatoes than I had. I also love the hint of adding a little more cream/butter liquid than you think, where they look a little too wet at first, bc the starch really does absorb it. Use Kerrygold Irish butter! So delicious, I’m never making then any other way. I did Not add the olive oil at the end.
Came out perfect
I followed the directions (and it helped watching the video) for this and it came out perfectly! I brought it to a potluck Thanksgiving dinner and there was none left. I didn’t have a rice mill, but instead used a potato masher and it came out lumpy, but that’s the way I like it. The melted cream and butter made the difference.
Making mash potatoes as Tyler just did works great for a party of 4. Why has no one covered, mash potatoes for 30 ! Best way to re-heat, keep……??? any ideas. They are so messy to make hate to do last minute.
Thanks for the tip the best mashed potatoes ever!!!!! thank you so much!!!
The best mashed potatoes that I have ever made… Will be a staple every Thanksgiving! Paired with Ina Garten’s Homemade Gravy.. it was to die for!
Made these for Thanksgiving this year and they were a huge hit! I wish I could have eaten the whole bowl myself. I will definately be making these every year.
These are excellent mashed potatoes! I skipped the olive oil, and added some fresh minced garlic to the melted butter and let it saute a few minutes, then added the cream and warmed it through. I don’t have a food mill so I just whipped them with my hand mixer and they are just wonderful- no gravy needed at all!
Excellent! I used half-and-half instead of heavy cream and left olive oil out and it was still delicious.
These are definitely worth every calorie, serving, you name it…..a must-have, must-keep recipe. Totally yummilicious!!!