This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

The Best Mashed Potatoes

russet potatoes, peeled and quartered

salt and black pepper

stick (8 tablespoons) unsalted butter, cubed

heavy cream, heated

Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.

Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.  

Delicious! The star of the show is the cream. It seems like a lot of liquid… it is but it’s what’s makes the potatoes so light &amp; fluffy. I decided to use a mixture of 1/4 cup HC and the rest 2% milk just because it was a little healthier. 😉 My family loved it. 

Best mashed potatoes ever!  Really light and fluffy.  Don't skip the step where you drain the potatoes and then pu them back in the pot to steam off the remaining water - it makes a difference!<br /><br />

the best mashed potatoes

Cook Time: 40 minutes

Total: 40 minutes

Servings: 5

Cost: $2.73 /serving

Author : Food Network Kitchen

Ingredients

Instructions

Top Similar Recipes from Across the Web