Creamy Mashed Potatoes
Ingredients
- • 1.5 kg russet potatoes
- • 115 g butter
- • 120 ml whole milk
- • 60 ml heavy cream
- • 2 tsp salt
- • 1/2 tsp white pepper
- • 1/4 tsp garlic powder
Instructions
- 1
Peel the potatoes and cut them into evenly sized 2-inch chunks to ensure uniform cooking
- 2
Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water
- 3
Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are fork-tender
- 4
While potatoes cook, warm the milk and cream together in a small saucepan - don't let it boil
- 5
Drain potatoes thoroughly and return them to the hot pot for 30 seconds to evaporate excess moisture
- 6
Add butter to the hot potatoes and mash with a potato masher until no large lumps remain
- 7
Gradually add the warm milk mixture while continuing to mash until you reach your desired consistency
- 8
Season with remaining salt, white pepper, and garlic powder. Taste and adjust seasoning as needed
- 9
For ultra-smooth potatoes, pass through a potato ricer or food mill before adding liquids
- 10
Serve immediately while hot, creating a well in the center for extra butter if desired...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These mashed potatoes are my go-to side dish - silky smooth with just the right amount of butter and cream. The secret is warming your dairy before mashing and using a potato ricer for that restaurant-quality texture every time."
