Praise the Lord for the gift of mashed potatoes! Can I get an Amen?! The only thing better than mashed potatoes are mashed potatoes made with lots of butter and cream and whipped into a creamy delicious side dish which can only be described as heavenly.
Thanksgiving Day wouldn’t be complete without plenty of mashed potatoes for everyone to enjoy, especially when we all know everyone likes to go back to the serving table for seconds and thirds. I’m convinced my kids believe my mashed potatoes are the main dish and the turkey is the side. In fact, when we serve mashed potatoes family style, I often need to remind them to only take one or two scoops so everyone gets at least one serving –otherwise the only thing they would ever eat is mashed potatoes.
Making mashed potatoes is very easy to make. I like using Yukon gold or Russet potatoes and prefer them with the peels off. Next, I’ll cut the potatoes in half, and quarter them in smaller pieces so they are about 1 inch thick. I boil them in (salted) water until they are so tender, when I stick a fork into them, they fall apart.
If the potatoes are cooked through but not ultra soft, cook the potatoes five minutes longer. I like to boil mine about 25 minutes.
Most people add a combination of butter, cream, broth, sour cream, cream cheese, milk, and salt. You could easily come up with your own combination. Just make sure you add your liquid ingredients until you reach your desired consistency.
Many people call for using a potato masher to mix their potatoes. My preferred method has always been using a hand mixer and mixing everything for a few minutes. The key to using a hand or stand mixer is making sure not to cream the potatoes on high speed, otherwise the starch in the potatoes turn to a glue like texture which is very undesirable. My hand mixer recently broke so I use my Kitchenaid. I whip the potatoes at a medium-low speed using the whip attachment with just the butter for 1 minute. From there I slowly add the cream until I reach the consistency I want. I also like to scrape down the bowl a few times, just like cake batter, to make sure there are no big lumps hiding at the base of the bowl.
If you prefer ultra smooth potatoes, you’ll need to use a ricer or mill. If you don’t have either, like me, I push cooked potatoes in small batches through a metal mesh colander which has similar results. From there I stir in melted butter, cream and salt and pepper.
- 2 lb Yukon gold or russet potatoes, peeled and cubed in 2 inch pieces
- 4 tablespoons butter
- ½ cup whipping cream
- Salt and pepper
- In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Add potatoes and cook uncovered for 20-25 minutes, until the potatoes fall apart when pierced with a fork. Drain potatoes in a colander. Transfer potatoes to a large mixing bowl and cream potatoes with butter and cream on medium low speed with a hand mixer for a few minutes. Feel free to add more cream, butter, or milk, a tablespoon at a time a for more creamy texture.Season with salt and pepper.