Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 medium russet potatoes, peeled and cut into 1-inch cubes; 1 tsp salt, for cooking water; 1/4 cup butter, cut into pieces; 1/2 cup heavy cream, warmed; 1/4 cup whole milk, warmed; 2 garlic cloves, minced; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground; 1 tbsp fresh chives, finely chopped

Smooth, buttery mashed potatoes made with cream and a touch of garlic. The perfect comfort-food side.

30 minEasyServes 6210 cal/serving

AmericanSideStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 medium russet potatoes, peeled and cut into 1-inch cubes
1 tsp salt, for cooking water
1/4 cup butter, cut into pieces
1/2 cup heavy cream, warmed
1/4 cup whole milk, warmed
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1 tbsp fresh chives, finely chopped

Instructions

1

Place 4 medium peeled and cut into 1-inch cubes russet potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tsp for cooking water salt to the water.
2

Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and easily pierced with a fork, about 15-20 minutes.
3

While the potatoes are cooking, warm 1/2 cup warmed heavy cream and 1/4 cup warmed whole milk together in a small saucepan over low heat. Do not boil. Keep warm until ready to use.
4

In a small skillet, melt 1 tablespoon of butter over medium-low heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 1 minute. Remove from heat and set aside.
5

When the potatoes are done, drain them thoroughly in a colander, then return them to the hot pot. Place the pot back on the burner (turned off) and let the potatoes dry for about 1 minute, shaking the pot occasionally.
6

Begin mashing the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a food mill or ricer instead of a masher.
7

Add the remaining 1/4 cup cut into pieces butter to the hot potatoes and continue mashing until melted and incorporated.
8

Gradually add the warm cream and milk mixture, about 1/4 cup at a time, mashing after each addition until you reach your desired consistency. You may not need all the liquid.
9

Fold in the sautéed garlic, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasonings as needed.
10

Transfer to a warm serving bowl, top with a pat of butter and sprinkle with 1 tbsp finely chopped fresh chives before serving.

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Questions

How long does Creamy Mashed Potatoes take?

As written, 30 minutes: 10 of prep and 20 of cooking. The longest single stretch is step 2 (20 minutes): "Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and easily pierced with a fork, about 15-20 minutes."

Is there a substitute for heavy cream in Creamy Mashed Potatoes?

The entry for Creamy Mashed Potatoes calls for 1/2 cup heavy cream, warmed. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Creamy Mashed Potatoes dairy-free?

Yes. The dairy in Creamy Mashed Potatoes is 1/4 cup butter, cut into pieces, 1/2 cup heavy cream, warmed, 1/4 cup whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Creamy Mashed Potatoes vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup butter, cut into pieces, 1/2 cup heavy cream, warmed and 1/4 cup whole milk, warmed. For fully plant-based entries, see the vegan side collection.

How many calories are in Creamy Mashed Potatoes?

One serving (the recipe makes 6) is about 210 calories, with 4 g protein, 22 g carbohydrate and 8 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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