Creamy Mashed Potatoes
User Reviews
5
Creamy Mashed Potatoes
Description
Creamy Mashed Potatoes use peeled russet potatoes cut into uniform chunks to promote even cooking. After boiling until tender, the potatoes are slightly dried before being passed through a ricer to achieve a light, fluffy texture. Meanwhile, heavy cream and butter are gently warmed with garlic cloves to infuse flavor. This mixture is then combined with the potatoes, along with crème fraîche to enhance creaminess and a fresh finish from black pepper and chives.
The gentle cooking of potatoes and the ricing technique prevent waterlogging or lumpiness, resulting in a smooth mash with rich but balanced flavors. The garlic adds a subtle aromatic touch without overpowering the dish.
These mashed potatoes can accompany a variety of meals, especially roasted or grilled meats, and are garnished with extra butter and chives for presentation. The technique ensures a consistent texture that holds up well on the plate.
For reheating, gently warm the potatoes with a splash of cream over low heat to restore creaminess. While milk can be substituted for cream to reduce richness, use less milk to maintain a smooth texture.
Ingredients
- 3 pounds russet potato
- kosher salt
- 1 1/4 cups heavy cream
- 5 tablespoons butter plus more for garnish - this is optional!, unsalted
- 3-4 peeled garlic cloves
- 3 tablespoons crème fraîche or sour cream
- black pepper freshly ground
- chive minced, as garnish, fresh
Instructions
To Cook the Potatoes:
- Wash and peel the potatoes and cut them into 2-inch chunks. This doesn’t have to be perfect but try your best to get them to be uniform in size. This will help with even cooking!
- Add the potatoes to a Dutch oven or medium pot and cover them with cold water and add a few liberal pinches of kosher salt. Place the pot over medium-high and cook the potatoes for about 18 to 20 minutes, or until the potatoes are very tender. You don't want to cook them too much or else they'll be water-logged.
- Drain the potatoes in colander and allow them to dry off a bit, about 3 to 5 minutes.
To Warm Up the Cream Mixture:
- In a small saucepan, add the heavy cream and butter. Warm over medium-low heat until the butter has melted. Smash the garlic cloves and add them to the heavy cream mixture. Allow to steep for about 10 minutes. I like to do this step while the potatoes are cooking.
To Rice the Potatoes:
- In batches, add a few spoonful of potatoes to the potato ricer and press, adding the riced potatoes back to the pot. Repeat until you work your way through the boiled potatoes.
- Pour in the warm heavy cream/butter mixture, a few pinches of salt and the crème fraîche or sour cream; mix until fully combined. It might seem like too much liquid at first but keep mixing (don't overmix them!) until just combined. Give it a taste and adjust the salt according to your liking.
- If needed, you can rewarm the potatoes on low-heat. When you're ready to serve the potatoes, add them to a serving bowl and pour more melted butter on top, along with a few cracks of black pepper and fresh chives.
How to Reheat:
- If you want to make this ahead, you can make the potatoes, store them in an airtight container in the fridge for up to 3 days.
- To reheat them, add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.
- You can also microwave them lol.
Notes
- Use a potato ricer to avoid lumps and ensure a fluffy texture.
- Warm the cream and butter with garlic cloves to infuse flavor gently without overpowering.
- You can substitute milk for cream; use less milk due to thinner consistency.
- Reheat mashed potatoes over low heat with added cream to restore smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 248kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 12mg | 4% |
| Sodium | 25mg | 1% |
| Potassium | 83mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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