Mashed Potatoes

Recipe

Servings: 4-6 (depending on portion size)

Portion Size: About 1/2 to 3/4 cup per person

Preparation Time: 15 minutes (peeling, chopping, and boiling potatoes)

Cooking Time: 15-20 minutes (boiling potatoes, mashing, and incorporating butter/cream)

Ingredients 

• 2 lbs (about 4 medium) Yukon Gold or Russet potatoes 

• 4 tbsp unsalted butter 

• ½ cup heavy cream (or whole milk for a lighter version) 

• 2 garlic cloves (optional, for infused flavor) 

• Salt to taste 

• Freshly ground black pepper 

• Fresh parsley or chives (for garnish) 

Equipment Needed 

• Large pot 

• Potato masher or ricer 

• Strainer 

• Mixing bowl 

• Saucepan (for heating cream and butter)  

Recipe Steps 

Boil the Potatoes 

• Peel and cut the potatoes into even chunks for faster cooking. 

• Place them in a large pot and cover with cold water. Add a pinch of salt. 

• Bring the water to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. 

Prepare the Cream Mixture 

• In a small saucepan, heat the heavy cream or whole milk, butter, and optional garlic cloves over low heat until warm. Remove the garlic cloves before mixing. 

Mash the Potatoes 

• Drain the cooked potatoes and return them to the pot to dry out over low heat for 1-2 minutes. 

• Using a potato masher or ricer, mash the potatoes until smooth. If you don’t have a ricer, then use the soup strainer and sieve the mashed potatoes by pushing it with a big ladle or spoon. 

• Gradually add the warm cream mixture, stirring gently until fully incorporated. 

Season and Serve 

• Season with salt and freshly ground black pepper to taste. 

• Garnish with chopped parsley or chives, and serve hot. 

Tips 

• For ultra-creamy mashed potatoes, use a ricer instead of a masher and avoid overmixing to prevent a gluey texture. 

• Add cream cheese or roasted garlic for extra flavor. 

• Save time by boiling unpeeled potatoes and peeling them once cooked; the skins will slip off easily.