Is there anything more satisfying than a scoop of mashed potatoes? Smooth and creamy, these mashed potatoes make the perfect nest for turkey gravy, a pat of butter, or a sprinkle of chives. You need this easy recipe for mashed potato nirvana!
I have a thing about holidays. I don’t want to think about the next one until the current one is past (which, by the way, is not ideal for a food blogger). I’ve had to train myself to plan ahead, to start thinking about Thanksgiving recipes in September, giving myself enough time to work out the kinks before I share them with you.
But outside of this blog I am very single-minded about the seasons and holidays. Perhaps even a little rigid. I don’t want to hear Christmas music before Thanksgiving and definitely, absolutely, not before Halloween. It drives me bonkers when the Halloween catalogs start pouring in in August. And back-to-school supplies in July? Fuggedaboutit.
But in the same way that I don’t want to think about an upcoming holiday while I’m enjoying the current one, as soon as it’s over I’m instantly ready to move on. When I passed out my last piece of Halloween candy, I was done. On November 1st I packed up the ghosts, orange lights, hanging spiders and tossed the jack o’lanterns in the trash.
I’ve moved on to burlap table runners, stockpiling pie dough, freezing bags of nut crumble and I literally dream about roasted brussels sprouts tossed with chunks of bacon. Of course there’s the turkey, but today we’re starting with a family staple: creamy mashed potatoes.
Growing up, it was milk, butter, salt, and a masher for our spuds. My version isn’t too far off, but for Thanksgiving I up the ante with heavy cream for richness (although whole milk will work just fine) and use a ricer in place of a masher. I know, I know, you need another kitchen tool like I need another pair of shoes. But think of the ricer like I think of my favorite Frye boots, a workhorse that never goes out of style.And I hope you’re on board with me for all things Thanksgiving over the next couple weeks as I have some tasty dishes coming your way. Just promise me you won’t even think of humming a Christmas carol.
Let’s make Creamy Mashed Potatoes
- Cover the peeled and cut potatoes with salted cool water and bring to a boil. Cover and cook until tender.
- Drain and use a ricer (my preference) or a masher to mash the potatoes.
- Add the butter, cream, salt, and pepper.
- Stir until smooth.
Tips for success
- A ricer makes for smooth, light, creamy and dare I say perfect mashed potatoes. Take a look at the video below to see why I’m singing the ricer’s praises.
- Warm the butter and cream before stirring it into the potatoes so it doesn’t cool down the warm potatoes.
- While these potatoes are best eaten immediately, you can keep them warm over a just simmering double boiler. Take wax butter wrappers and lay it over the top of the potatoes (butter side down), cover with a lid, and keep warm until serving.
- To make one day ahead, cover the mashed potatoes tightly with plastic wrap, and refrigerate. To serve, warm them gently in a pot or saucepan with additional warm cream and butter.
Is there anything more satisfying than a scoop of mashed potatoes? Smooth and creamy, these mashed potatoes make the perfect nest for turkey gravy, a pat of butter, or a sprinkle of chives. You need this recipe for mashed potato nirvana!
- 2 1/2 lbs russet or yukon gold potatoes, peeled
- 1 cup heavy cream
- 2 oz unsalted butter (1/2 stick)
- 3 tsp kosher salt, divided
- freshly ground black pepper, to taste
- minced chives, for garnish
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Halve the potatoes lengthwise and divide each half into quarters or thirds. Take care to cut the pieces into roughly the same size so they will cook evenly.
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Place the potatoes into a large pot and cover with cool water. Add 2 tsp of salt to the water.
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Cover and bring to a boil over high heat.
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Reduce to a simmer and continue to cook until the potatoes can be easily pierced with a fork, about 15-20 mins.
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Drain into a colander and place the ricer over the pot. Fill the ricer with a few potato chunks at a time and push potatoes through the ricer into the pot. Repeat until all the potatoes are riced.
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Warm the cream and butter together.
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Pour over the riced potatoes and fold until combined and smooth. Season to taste with remaining salt and pepper.
- A ricer makes for smooth, light, creamy and dare I say perfect mashed potatoes. Take a look at the video below to see why I'm singing the ricer's praises.
- Warm the butter and cream before stirring it into the potatoes so it doesn't cool down the warm potatoes.
- While these potatoes are best eaten immediately, you can keep them warm over a just simmering double boiler. Take wax butter wrappers and lay it over the top of the potatoes (butter side down), cover with a lid, and keep warm until serving.
- To make one day ahead, cover the mashed potatoes tightly with plastic wrap, and refrigerate. To serve, warm them gently in a pot or saucepan with additional warm cream and butter.
Update Notes: This post was originally published in November 2016 but was republished with tips in November 2018.
1
Your comments today about holidays are my sentiments exactly Cathy! I am thinking all about Thanksgiving at the moment, so these mashed potatoes are just what I’m looking for! Can’t wait to see what other delicious things you’ll be sharing for the holiday. Happy weekend!
Right Mary Ann? See ya later Halloween! Welcome Thanksgiving!
I love a classic recipe like this to add to my arsenal. There is nothing more comforting than a perfectly creamy bowl of mashed potatoes!
sometimes you can’t beat the classics!
I don’t always pull out my potato ricer, but it does make the best and creamiest potatoes! (And it’s the best way to make gnocchi, so I’m never giving it up.)
You’re so right. It’s indispensable in gnocchi making for sure!