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Creamy Mashed Potatoes

mashed potatoes
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Creamy rich mashed potatoes made with real ingredients.

Ingredients

Scale
  • 5 lbs russet potatoes
  • 2 cups heavy cream 
  • 1 stick (1/2 cup) butter
  • 1 tbsp salt

Instructions

  1. Peel the potatoes. Using a potato peeler will save you time and potatoes. Removing a thin layer of skin and core any roots the peeler can't reach is important.
  2. Slice the potatoes. Once your potatoes are peeled and rinsed with cold water, cut them into four pieces or more, about 1-1/12 inches in diameter. I have tried cutting potatoes into wedges and then slicing the wedges in half, and that works best for me. They are the perfect size to cook quickly and fit into the pot.
  3. Cook the potatoes. Place them in a 4-quart pot and cover with water completely. If you leave any potatoes uncovered, they will not cook through completely. Turn the heat on high and let the potatoes come to a boil. I like to cover my potatoes with a lid so the water can boil faster. Once the water comes to a boil, leave the lid on with a slant to let the steam out. Turn the heat down to medium or lower. Let the potatoes keep boiling without water running over. Adjust until you reach the right heat based on your stove top range. Cook potatoes for 15-20 minutes. Test them by piercing them with a fork or knife. They are ready if the knife or fork easily breaks them or cuts through them.
  4. Mash the potatoes once they are cooked.
    1. Drain the potatoes by using the lid as a strainer. I crack the lid on a slant, cover the top with a towel, and turn the pot upside down over the sink. The water drains out, and we are drained.
    2. Place a stick of butter into the pot and allow to melt.
    3. While the stick of butter is melting in the pot, I will warm my heavy cream in the microwave for about 2 1/2 - 3 minutes. For those who don't use a microwave, place 2 cups of heavy cream in a small pot and heat in the pot, stirring continuously until the heavy cream starts boiling and turn off.
    4. I will start mixing the potatoes with the handheld mixer once the butter is almost melted.
    5. DO NOT OVERMIX! If you overmix, the potatoes will become rubbery and taste gummy. Mix your potatoes for 1-2 minutes to break up the big pieces and make the potatoes creamy. I do this on the high setting.
    6. Add the heavy cream and salt and finish mixing. Place your beaters deeper into the potatoes and mix at a lower speed to incorporate everything together. Take a spatula, scrape down the sides of the pot, and finish incorporating everything evenly.

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