Mashed Potatoes

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Servings: 4 Difficulty: Advanced
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Creamy, fluffy, and incredibly smooth comfort food classic.
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These classic mashed potatoes are the ultimate comfort food side dish, perfect for holiday feasts or cozy weeknight dinners. Made with starchy Idaho potatoes, they yield a light, fluffy texture that isn’t heavy or gluey. The secret to this recipe is warming the dairy&# 226;ÂÂbutter, heavy cream, and milkâÂÂbefore incorporating it into the hot potatoes. This ensures a silky smooth consistency and allows the flavors to meld beautifully. With just a hint of white pepper and kosher salt, the natural potato flavor shines through. They are simple to make, require minimal ingredients, and deliver a rich, satisfying result every time. Serve them piping hot alongside roast beef, chicken, or any main course that needs a comforting partner.

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Mashed Potatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 174.8

Description

These classic mashed potatoes are the ultimate comfort food side dish, perfect for holiday feasts or cozy weeknight dinners. Made with starchy Idaho potatoes, they yield a light, fluffy texture that isn't heavy or gluey. The secret to this recipe is warming the dairy&# 226;ÂÂbutter, heavy cream, and milkâÂÂbefore incorporating it into the hot potatoes. This ensures a silky smooth consistency and allows the flavors to meld beautifully. With just a hint of white pepper and kosher salt, the natural potato flavor shines through. They are simple to make, require minimal ingredients, and deliver a rich, satisfying result every time. Serve them piping hot alongside roast beef, chicken, or any main course that needs a comforting partner.

Ingredients

Directions

  1. Quarter the peeled potatoes and place them in a 2-quart saucepan.
  2. Add 1 teaspoon of kosher salt and enough cold water to cover the potatoes by about an inch.
  3. Bring the water to a boil over high heat, then lower the heat to maintain a gentle simmer.
  4. Cover the saucepan and simmer until the potatoes are completely tender, about 30 minutes.
  5. Test for doneness by piercing a potato with a paring knife; there should be no resistance.
  6. Drain the potatoes well in a colander and let them sit for a few minutes to release excess steam.
  7. While the potatoes cook, combine the butter, heavy cream, and milk in a small saucepan.
  8. Heat the dairy mixture gently over low heat until the butter is melted and the liquid is warm. Keep warm.
  9. Pass the hot potatoes through a food mill or potato ricer directly back into the warm saucepan used for boiling.
  10. If the potatoes are difficult to pass through, add a splash of the warm dairy mixture to help.
  11. Place the saucepan with the riced potatoes over very low heat.
  12. Begin adding the warm butter, cream, and milk mixture gradually while whisking or stirring vigorously with a wooden spoon or spatula.
  13. Continue adding the liquid and stirring until all dairy is absorbed and the potatoes are smooth and creamy.
  14. Season with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of white pepper. Adjust seasoning to taste.
  15. Serve immediately while piping hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 174.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 38.6g13%
Dietary Fiber 5.0g20%
Sugars 1.8g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potatoes, mashed, side dish, comfort food, classic, creamy, fluffy, holiday, dinner, boiled, riced, butter, cream, milk, seasonal, vegetarian
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