Velvet Mashed Potatoes
User Reviews
4.7
14 reviews
Excellent
Velvet Mashed Potatoes
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Velvet mashed potatoes are no mere mash. The creamy potato purée owes its uber smoothness to luxurious amounts of butter and heavy cream and an easy, fail-proof technique that relies on a potato ricer.
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Ingredients
- 3 large potato peeled and quartered, Yukon gold variety
- kosher salt
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) butter unsalted
- black pepper freshly ground
- extra-virgin olive oil (optional)
Instructions
- Place the potatoes in a medium saucepan and add enough cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce the heat, and simmer until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
- While the potatoes cook, in a small saucepan over medium heat, warm the cream with the butter until the butter melts. Remove from the heat.
- Drain the potatoes and pass them through a potato ricer into a large bowl. Stir in the warm cream and butter, mixing just until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil, if desired.
Nutrition Information
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Serving
1portion
Calories
465kcal
(23%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
113mg
(38%)
Sodium
36mg
(2%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 465kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 36mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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