Creamy Mashed Potatoes
Rich and creamy mashed potatoes made with Yukon gold potatoes and seasoned to perfection.
Equipment
- Potato Masher
Ingredients
- 5 pounds Yukon Gold or yellow potatoes
- 1 tablespoons plus 2 teaspoons sea salt or 1 T.+¾ t. table salt
- ½ cup salted butter
- ½ cup heavy cream
- ½ cup whole milk
Instructions
- Peel and dice potatoes. Be sure to cut the potato pieces into similar size so that they cook evenly.
- Place diced potatoes and salt into a stock pot. Fill with enough water to come just above the potatoes.
- Turn the stovetop burner on to high and bring the pot of potatoes to a boil. Reduce the heat to maintain a low boil.
- Cook until the potatoes pierce easily with a fork (time will depend on the size of your potato pieces)
- Drain and begin to mash with a potato masher or ricer (do NOT use a hand mixer). Add butter, cream, and milk and continue mashing until very few lumps remain.
- Serve hot with more butter!
Notes
Do NOT use a hand/standing mixer or any type of blending appliance to mash your potatoes. They will become gluey. The key is to cook the potatoes enough that they will break down easily with mashing. Use a ricer for the smoothest results.
Nutrition
Calories: 507kcal | Carbohydrates: 68g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 1337mg | Potassium: 1632mg | Fiber: 8g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 74mg | Calcium: 85mg | Iron: 3mg