Easy Mashed Potatoes Recipe
This creamy mashed potatoes recipe is a gourmet twist on a Thanksgiving classic, perfect as an appetizer. Simple ingredients like potatoes, butter, cream, and garlic create a velvety dish, while Parmesan and cream cheese add extra flavor.
Equipment
- Large Pot (for boiling potatoes)
- Colander (for draining the potatoes)
- Potato Masher or Ricer (for mashing)
- Wooden Spoon or Whisk (for mixing)
- Serving Dish (for presentation)
- Knife and Cutting Board (for chopping potatoes and garlic)
Ingredients
- 2 Ibs Russet or Yukon Gold Potatoes (peeled and cut)
- ½ cup Unsalted Butter (softened)
- ¾ cup Heavy Cream (warmed)
- 3 Garlic Cloves (minced or roasted)
- 1 tsp Salt (adjust to taste)
- ½ tsp Freshly Ground Black Pepper
- 2 tbsp Fresh Chives or Parsley (optional garnish)
- ¼ cup Parmesan Cheese (grated)
- 2 tbsp Cream Cheese (soft for creaminess)
Instructions
- Prep and Boil the Potatoes:- Wash, peel, and chop the potatoes into even chunks for uniform cooking.- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are soft and a fork easily pierces through them.
- Drain and Steam Dry:- Drain the cooked potatoes in a colander and let them stand for 2–3 minutes.- For extra fluffiness, return the potatoes to the warm pot and allow the residual heat to evaporate any excess moisture.
- Mash the Potatoes:- Using a potato masher or ricer, mash the potatoes until smooth. Avoid overworking them to maintain a creamy texture without becoming gummy.
- Add Butter and Cream:- Gently fold in softened butter and warm heavy cream. For added flavor, could you incorporate minced garlic?- Mix until the potatoes are velvety and well-blended. Season with salt and pepper to taste.
- Garnish and Serve:- Transfer the mashed potatoes to a serving dish. Garnish with freshly chopped chives or parsley for a pop of color.- Serve immediately while warm, or cover with foil to keep them hot.
