Easy Mashed Potatoes
This mashed potato recipe is easy, versatile, and comforting. Russets work best for mashed potatoes because the starch content allows them to soak up the butter and milk, but any potato will do in a pinch. Don’t have cream? Use milk, half and half, or sour cream. Wanna add some cheese? Knock it out! Garnish with what you have on hand. Pictured is chives, but green onions, thyme, parsley, or any herb will do the trick.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 minutes
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 2 lb russet potatoes
- 2 Tbsp butter
- 1 cup light cream
- Peel and chunk potatoes and toss in a cold pot of water. The potatoes don’t need a lot of water, just cover them in water by 1 inch. Add a teaspoon of salt and bring to a boil covered (~10 minutes).
- Once boiling, remove lid and simmer for an additional 10 minutes or until tender but not mushy. Drain.
- Add butter and cream to empty pot. When butter is melted and mixture is warm add the potatoes either by mashing directly or “ricing” and stirring. Want super creamy potatoes? Buy a potato ricer – you won’t regret it.
- Add salt to taste. Happy Eating! Beckie
Things In My Kitchen:
- Potato Ricer – Makes fast work of “mashing” and creates the fluffiest & creamiest mashed potatoes.
- Vegetable peeler – serrated and on a swivel for fast potato peelin’.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Mashed Potatoes, Potatoes, Comfort Food, Gluten Free, Vegetarian, Can Be Made Vegan