Ingredients and Weight:
- Potatoes (russet potatoes or Yukon Gold potatoes), 5 pounds
- Butter, 1 stick (8 tablespoons)
- Whole milk, 2 cups
- Heavy cream, 1 cup
- Salt and black pepper, to taste
Preparation Time:
30 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
2 out of 5 (simple)
Preparation Method Steps:
- Peel and cut the potatoes into chunks of about 1 inch.
- Place the potatoes in a large pot of cold water, cover them, and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 15-20 minutes.
- Drain the potatoes in a colander and return them to the pot.
- Mash the potatoes with a potato masher until they are smooth.
- Add the butter, milk, and heavy cream to the mashed potatoes and stir until well combined.
- Season with salt and black pepper to taste.
- Allow the mashed potatoes to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
Nutritional Information:
(per serving)
- Calories: 250
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Creamy and fluffy
- Rich and buttery
- Easy to make ahead of time
- Suitable for any occasion
User Comments:
- "These mashed potatoes are the best I've ever had. They're so creamy and flavorful."
- "I love that I can make these ahead of time and they still taste amazing."
- "These mashed potatoes are perfect for a special occasion or a weeknight meal."
Special Precautions and Tips:
- To make vegan mashed potatoes, use plant-based butter and milk.
- For a smoother texture, use a ricer or potato mill to mash the potatoes.
- If the potatoes are too thick, add more milk or cream until they reach the desired consistency.
