Description
This creamy mashed potatoes recipe offers a smooth and velvety side dish made from tender russet potatoes, butter, and heavy cream, enhanced with a touch of fresh chives for garnish. Perfectly seasoned and easy to prepare, it’s an ideal accompaniment for any meal.
Ingredients
Scale
Potatoes
- 2 lbs russet potatoes, peeled and cubed
Dairy
- ½ cup heavy cream
- ¼ cup butter
Seasoning
- Salt and pepper, to taste
Garnish
- Fresh chives, chopped (for garnish)
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat, then reduce the heat slightly and boil for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
- Drain and Mash: Drain the cooked potatoes thoroughly and return them to the pot. Add the butter and use a potato masher to mash them until smooth and free of lumps.
- Add the Cream: Gradually pour in the heavy cream while continuing to mash the potatoes. Adjust the amount to reach your preferred creamy and fluffy consistency.
- Season Generously: Season the mashed potatoes with salt and freshly ground black pepper. Taste and adjust seasoning as needed to ensure perfect flavor.
- Garnish and Serve: Transfer the creamy mashed potatoes to a serving dish. Garnish with freshly chopped chives for a bright, fresh finish. Serve warm alongside your favorite main course.
Notes
- For extra richness, use half-and-half or whole milk instead of heavy cream.
- Russet potatoes work best for fluffy mashed potatoes; Yukon gold can be used for a creamier texture.
- Warm the cream and butter slightly before adding to the potatoes to keep them hot and smooth.
- Use a potato ricer for an ultra-smooth texture, if preferred.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days and reheated gently.
