Ingredients:
- 4 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup unsalted butter (2 sticks), softened
- 1 cup heavy cream
- Salt, to taste
- White pepper, to taste (optional)
- Chives or parsley, chopped, for garnish (optional)
Instructions:
1. Boil the Potatoes:
a. Place the peeled and chopped potatoes in a large pot of salted water. b. Bring the water to a boil and cook the potatoes until they are fork-tender, usually about 15-20 minutes.
2. Drain and Dry:
a. Drain the potatoes in a colander and let them sit for a minute or two to allow excess water to evaporate. b. Return the drained potatoes to the hot pot and let them sit on the stove for a minute, shaking the pot occasionally to dry out the potatoes.
3. Mash the Potatoes:
a. Use a potato masher or a ricer to mash the potatoes while they are still hot. This helps to achieve a smoother texture. b. Add the softened butter to the mashed potatoes and continue mashing until the butter is fully incorporated.
4. Warm the Cream:
a. In a small saucepan, heat the heavy cream over low heat until it is warm but not boiling.
5. Add Cream to Potatoes:
a. Slowly pour the warm cream into the mashed potatoes while continuing to mash. b. Keep mashing until the potatoes are smooth and creamy. If needed, use a hand mixer for an extra smooth texture.
6. Season:
a. Season the mashed potatoes with salt to taste. Optionally, add white pepper for a bit of heat.
7. Garnish (Optional):
- Garnish the mashed potatoes with chopped chives or parsley for a pop of color and added flavor.
8. Serve:
- Serve the creamiest mashed potatoes warm, either as a side dish or as a bed for your favorite gravy.
These creamy mashed potatoes are a classic comfort food that pairs well with a variety of main dishes. Adjust the butter and cream to your taste preferences, and don’t be afraid to get creative with additional seasonings if desired.
