Absolute Best Mashed Potatoes

Absolute Best Mashed Potatoes

7
Linda Sedlak 0

"By using a few clever cooking tips and top quality ingredients, anyone can make firm (not runny) really tasty mashed potatoes to die for...I am always asked to please bring my potatoes, or to tell why my potatoes taste like potatoes with so much flavor. Now my secrets belong to you also. Hugs, and enjoy! Be prepared for compliments :>)"

Ingredients 35 m {{adjustedServings}} servings 705 cals

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Nutrition

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  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water.
  2. Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper.
Tips & Tricks
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Reviews 7

  1. 11 Ratings

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grpa
12/19/2011

not as good as home made with the instant mashed potato in it, but not bad as it is. I did it both way the optional way, with out the instant mashed potato I like

Sarah Jo
6/10/2012

I did not have heavy cream on hand but I did have fat free half-n-half, which I used instead. I did not use the full pint, just enough to get the potatoes nice and fluffy. VERY good--it reminded me of the mashed potatoes that Grandma made when I was little. NO leftovers, the boys ate it all.

Mac
4/15/2012

Great idea!! I used Yukon gold and the results were 'golden'! (The steaming time of 20 minutes listed seems a little short, especially given the size of most russets. After 25 minutes, the smaller Yukon golds were not quite fork tender yet.) I mashed mine with the skins - that's where all the nutrients are! Hands down, the BEST mashed potatoes I've ever made!! And I hate instant potato flakes, but what a great way to save runny mashed potatoes! (For those making comments about the instant potatoes: Please READ the directions: she says to only add them if needed for consistency! A better option than runny potatoes, in my opinion!) Thank you for the GREAT idea!