Description
These Creamy Mashed Potatoes are the ultimate side dish! Rich, buttery, and smooth, they are the perfect complement to any meal. With a secret ingredient to make them extra creamy, these mashed potatoes will quickly become your go-to recipe for special occasions or weeknight dinners.
Ingredients
Units
Scale
- 2 lbs russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, cubed
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 cloves garlic, minced (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15–20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Prepare the cream mixture: In a small saucepan, melt the butter over medium heat. Add the heavy cream, milk, and minced garlic (if using). Warm the mixture until it’s hot but not boiling, stirring occasionally.
- Mash the potatoes: Using a potato masher or a ricer, mash the potatoes until smooth. Slowly pour the warm butter and cream mixture into the mashed potatoes, stirring gently to combine until creamy.
- Season: Add salt and pepper to taste, adjusting for flavor.
- Serve: Transfer the mashed potatoes to a serving dish, garnish with fresh parsley, and serve immediately.
Notes
- For extra richness, add more butter or cream to the potatoes.
- You can use Yukon gold potatoes for a creamier texture.
- To make ahead, prepare the mashed potatoes and refrigerate them. Reheat with a splash of milk before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg