This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don’t skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- Kosher salt and freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, cubed
- 3/4 cup heavy cream, heated
Instructions
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 359 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 466 mg |
Reviews
Russet potatoes are definitely not the way to go! In the US you should always use Yukon Gold and in Europe King Edward potatoes, far superior taste.
The secret is letting the water stream off! Don’t skip that step!
Yummy
great and simple
So easy and so perfect. You can add some chives or green onions to the mix if you like at the end. Perfect for old fashioned Swiss Steak.
Using a potato ricer will produce excellent mashed potatoes. Just don’t whip them too much.
Delicious! The star of the show is the cream. It seems like a lot of liquid… it is but it’s what’s makes the potatoes so light & fluffy. I decided to use a mixture of 1/4 cup HC and the rest 2% milk just because it was a little healthier. My family loved it.
Best mashed potatoes ever! Really light and fluffy. Don’t skip the step where you drain the potatoes and then pu them back in the pot to steam off the remaining water – it makes a difference!
This is how I make my mashed potatoes with one change. I heat up the butter and cream so they won’t cool down the mashed potatoes when added in. Delicious!
Just got finished making this ahead of time for our Thanksgiving dinner and it tastes so yummy and was super easy to prepare. Thanks Food Network Kitchen!