Why You’ll Love Them:
Rich, buttery, and perfectly smooth, these mashed potatoes are the ultimate comfort food. Whether it’s a holiday dinner or a cozy weeknight meal, they’re simple to make, easy to customize, and guaranteed to please a crowd.
Ingredients & Instructions:
You’ll need 4 lbs of Yukon Gold or Russet potatoes (peeled and cut), 1 cup warm heavy cream or milk, ½ cup melted unsalted butter, 1 tsp salt, and ½ tsp pepper. Optional mix-ins include roasted garlic, Parmesan, chives, parsley, or sour cream. To prepare, place the potatoes in salted water and boil for 15–20 minutes until tender. Drain, then return to the warm pot for 1–2 minutes so excess moisture evaporates. Mash until smooth — a masher gives a rustic feel, while a ricer makes them extra creamy. Stir in the warm cream and butter, then season and customize to taste.
Tips & Storage:
For the creamiest potatoes, always use warm dairy — cold milk can make them stiff. Be careful not to overmix or they may turn gluey. Leftovers keep up to 3 days in the fridge and reheat best with a splash of cream.
Variations & Serving Ideas:
Add roasted garlic cloves for rich flavor, stir in Parmesan or cheddar for cheesy mash, mix in fresh herbs like chives or dill, or fold in sour cream for a tangy twist. These creamy potatoes pair beautifully with roast beef, fried chicken, or a generous drizzle of gravy, making them a timeless side dish for any meal.