Yield: 10 -12 servings
Best Mashed Potatoes
Look no further for the easiest and best-tasting mashed potato recipe! They're creamy, buttery, and ultra-decadent.
Ingredients
For the mashed potatoes
- 5 pounds Yukon gold potatoes
- 1 teaspoon salt
- 1 stick salted butter
- 1 cup heavy cream, or half and half
- Freshly cracked pepper, to taste
Optional toppings
- Chives or green onions, optional garnish
- Butter
- Salt & Pepper
- Brown Gravy
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Instructions
- Rinse potatoes with water and cut into 2 inch pieces. You can peel the potatoes, if you prefer, but you do not need to peel them if using Yukon gold potatoes.
- Add potatoes and 1 teaspoon salt to a large pot and cover with enough water to cover the potatoes. Bring to a medium boil, and cook for 12 to 15 minutes, until potatoes are tender. Potatoes are tender when a knife (or fork) easily goes through the potatoes.
- Pour potatoes into a colander to drain the water. Add potatoes back into the same pot.
- Using a potato masher quickly mash the potatoes. Add the butter and continue to mash until the butter is melted.
- Then add the heavy cream, a little at a time, and continue to mix with the masher. Taste potatoes and season with salt and freshly cracked pepper, to taste.
- Serve warm with your favorite meal, garnished with chives and extra butter, if desired.
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Notes
Storage:
- Make sure that the potatoes are cooled completely. You can store them in a casserole or oven-safe dish if you plan on making the dish ahead of time. Or, if you’re storing leftovers, simply find an air-tight container. They will stay fresh in the refrigerator for up to 5 days.
- To reheat, warm potatoes on the stove, in the oven, or microwave. Add a little more milk and butter to make the potatoes moist again, as needed.
- If you are reheating a full batch, about an hour before serving, remove them from the fridge and let them rest on the counter to come to room temperature. Then pop them into the oven at 350°F for about 20 minutes, until warmed through.
- Freeze mashed potatoes in an air tight container for up to 3 months. It’s best to thaw them overnight in the refrigerator before reheating. And then reheat them gently. You’ll want to do so on the stove top on low heat so that you can add more milk or butter as needed.
Nutrition
Serving: 1, Calories: 397kcal, Carbohydrates: 50g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 483mg, Fiber: 5g, Sugar: 3g