The Best Mashed Potatoes
Ok, this is real life. I was obsessed with chicken and mashed potatoes growing up. I’m an expert with the creamiest, The Best Mashed Potatoes recipe ever!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- black pepper to taste
- 1 1/2 teaspoons salt or to taste
- 2 pounds russet potatoes, about 6-7 potatoes
- 8 tablespoons butter melted, plus 2 more for the top
- 1 cup heavy cream *half and half or whole milk may be u
- Carbohydrate 0.049430000007301 g
- Cholesterol 61.006250026162 mg
- Fat 23.0165925098698 g
- Fiber 0.01325 g
- Protein 0.246662500103431 g
- Saturated Fat 14.5761600062506 g
- Serving Size 1 1 -6 serving (255g)
- Sodium 163.46200007009 mg
- Sugar 0.036180000007301 g
- Trans Fat 1.61120250069092 g
- Calories 204 calories
Place unpeeled potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Never start with hot water or the potatoes will overcook on the outside and be undercooked in the middle.Bring to a boil and cook until easily pierced with a knife, about 20-25 min depending on the size of your potatoes.Drain potatoes well and set aside.In a potato ricer, or mesh bowl, push the potatoes through. In the strainer we use a well curved wooden spoon to push them through.Meanwhile, melt the butter in the microwave and warm the cream in a separate bowl. Do NOT mix together.Stir the butter into the potatoes.Add the cream and salt and pepper and stir again until smooth.Serve with additional butter on top!
