Creamy Mashed Potatoes
This creamy mashed potatoes is the perfect side any occasion! It's creamy, buttery, and super velvety smooth. Pair it some gochujang foil-baked salmon and sautéed broccolini to completely an everyday meal or bring it to a potluck along with some kimchi mac and cheese to please a crowd!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds gold potato (peeled and cut into 1 inch chunks)
- 1¾ cups heavy cream
- 6 tablespoons unsalted butter
- 1 teaspoon salt
Instructions
- 1
Place the potatoes into a pot and add enough water to cover the potatoes by 1 inch. Bring the it to a boil then reduce the heat to keep the water at a high simmer. Allow the potatoes to cook until fork tender, about 12 to 15 minutes.
- 2
Meanwhile, combine the heavy cream and butter into a microwave safe container. Once the potatoes are cooked, microwave until the cream is hot and the butter has melted, about 1½ minutes.*You can also heat it up on the stovetop.*
- 3
When the potatoes are cooked, strain it well and immediately press them through a mesh strainer or a ricer while hot. Optional: If you wish to achieve an extra smooth texture, pass the mashed potatoes through the meshed strainer again.
- 4
Next, add the hot cream and butter mixture along with the salt. Gently fold and stir everything until well incorporated. *Make sure to not over mix or stir the potatoes too vigorously! It'll cause the mashed potato to turn gummy.*
- 5
Serve the mashed potato while it's hot. If you'd like, top with a slab of butter and a couple cracks of black pepper.