Creamy Mashed Potatoes
Serves 6
15 mins prep
20 mins cook
35 mins total
A classic method for making the creamiest mashed potatoes using Yukon or Russet potatoes cooked in whole milk and half-and-half. The process ensures a deliciously creamy texture, enhanced with butter and flavorful seasonings. It's recommended to use a ricer for the best results.
0 servings
1: Wash and chop your potatoes into cubes. 2: Into a large stock pan, add your whole milk and half and half. 3: Add your potatoes and let simmer for about 20 minutes until they are fork tender. 4: Keep the potatoes at a very low simmer to prevent boiling over. 5: Stir the potatoes to prevent sticking to the pan. 6: Once fork tender, strain the potatoes and reserve some of the cream. 7: In a separate bowl, add 3/4 a cup of reserved cream and rice the potatoes into the cream. 8: Remove the skin from the ricer before adding more potatoes. 9: As the potatoes thicken, add more cream and the melted butter. 10: Stir everything together and season at the end with kosher salt and other seasonings.
