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Creamy Mashed Potatoes

Vegetables
  • Prep Time: -
  • Cook Time: -
  • Serves: 8
Gourmet

Recipe Provided By: Epicurious.com

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Average (64 Ratings): 4 out of 5 stars

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Ingredients

  1. 3 pounds baking (russet) potatoes
  2. 6 tablespoons unsalted butter, cut into bits and softened
  3. 1 cup heavy cream or half-and-half, heated until hot

Nutrition Info

Per Serving

  • Calories: 313 kcal
  • |
  • Carbohydrates: 31 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 19 g
  • |
  • Protein: 4 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.
  2. Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.
  3. Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely.
  4. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.

Yield: 8 servings

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Notes:

Special Equipment

Potato ricer of food mill.

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Average (64 Ratings): 4 out of 5 stars

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5 reviews

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  • Nothing new

    moofie122 - November 21, 2006 07:25:51 PM PST
    When I make mashed potatoes, I add some chicken stock or bouillon to the water. I also put a couple of bay leaves in the water. For extra creaminess, I use softened cream cheese----along w/ milk, butter, kosher salt and fresh ground pepper.

    22 of 27 found this review helpful.

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  • Perfect Mashed potatoes

    daamad1 - December 15, 2006 05:33:53 AM PST
    I start by leaving the skins on the potatoes, just wash them well, and if needed scrub them with a brush or green scrubby. This adds a ton of flavor and saves a lot of time. Next only boil the potatoes for 10 minutes, in salty water. Watch the pot and when the water starts to boil set the timer. Then mix them with cream cheese, butter, sour cream, salt and pepper. After mixing I usually reheat the potatoes in the microwave or oven before serving. Simply the BEST!

    9 of 16 found this review helpful.

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  • SOUR CREAM

    kozabug - November 27, 2008 06:19:57 PM PST
    Try a cup of sour cream when mashing the potatoes,

    1 of 2 found this review helpful.

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  • Too bland...my way is better

    marisu132 - September 22, 2009 01:32:04 AM PST
    these are some pretty generic potatoes...i like to add sour cream and chives to mine..and sometimes even bacon bits....mmmmm

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  • sour cream

    elaffy1 - January 11, 2009 10:32:37 AM PST
    I usually almost always add sour cream

    0 of 1 found this review helpful.

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