Description
A recipe for rich, smooth mashed potatoes that match the quality of top steakhouse side dishes.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 8 oz (2 sticks) unsalted butter, cut into cubes, room temperature
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup sour cream (optional, for extra tang)
Instructions
- Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
- Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot and let them sit for 2 minutes over low heat to steam off excess moisture. This step prevents watery mash.
- Remove the pot from the heat. Add the room temperature butter cubes to the hot potatoes. Let the butter melt for one minute.
- Using a potato masher or a ricer (recommended for the smoothest texture), mash the potatoes until mostly smooth. Do not overmix at this stage.
- Gradually pour in the warm heavy cream while continuing to mash or gently fold the mixture until you reach your desired consistency.
- Stir in the salt, black pepper, and sour cream, if using. Mix just until combined.
- Taste and adjust seasoning before serving immediately.
Notes
- For the best texture, warm the cream and soften the butter before adding them to the potatoes. Cold dairy will cool the potatoes down too fast.
- Use a potato ricer instead of an electric mixer to avoid developing a gummy texture.
- For a garlic flavor, simmer the potatoes with 2 cloves of smashed garlic added to the water.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3
- Sodium: 350
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 85