Buttery Homemade Mashed Potatoes
Creamy, buttery, smooth, and SO. GOOD. These Buttery Homemade Mashed Potatoes are the perfect compliment to any meal.
Servings: 12
Calories: 257kcal
Ingredients
- 3 pounds potatoes, peeled and cubed
- ¾ cup unsalted butter
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Boil potatoes in salted water until tender, about 20 minutes. Drain well.
- Return boiler to stove.
- Add butter and cream.
- Heat until butter is melted.
- Using a ricer, add potatoes to cream and butter mixture. Stir.
- Season to taste with salt and pepper.
Notes
- You can use a potato masher, but a potato ricer makes for a smoother mixture.
- Yukon Gold Potatoes make for the best flavor, but you can use whatever you have on hand. Just make sure they are not baking potatoes!
- The heavy cream and butter amounts may need to be adjusted.
- The smaller you dice the potatoes, the faster they will cook! Using a mandolin makes this job quick and easy.
- This recipe can be made vegan if vegan butter and vegan whipping cream are used!
Nutrition
Serving: 6oz | Calories: 257kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 16mg | Potassium: 496mg | Fiber: 2g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg