Save
I first started getting mashed potatoes right in my grandma's kitchen. She taught me that using heavy cream is the real secret. These potatoes come out incredibly smooth and velvety, bringing real comfort to any dinner. I serve them at big holiday gatherings or just with a regular weekend roast, and they always get everyone at the table grinning.
Velvety Delight With Each Spoonful
I've given every mashed potato recipe a try, but nothing beats using actual heavy cream. The richness makes them unbelievably luxurious. What's great is how easy they are to make - just a handful of good ingredients turn basic potatoes into something truly special.
Your Ingredients
- 5 pounds potatoes: Yukon gold or russet work best for the smoothest results.
- 2 cups heavy cream: This is what makes them so incredibly silky.
- 1 stick salted butter: Don't go cheap here; quality butter matters.
- 2 teaspoons seasoned salt: I always reach for Lawry's; it packs so much flavor.
How To Make Them
- Prep Your Spuds
- Wash the potatoes thoroughly in cold water. You can peel them completely or leave some skin on for texture, then chop them into chunky pieces.
- Boil Them Up
- Toss your potato chunks into water and boil until they're soft enough to mash. Drain thoroughly to avoid soggy potatoes.
- Mash To Perfection
- Start mashing while they're still steaming hot. This part's crucial; be patient and get that fluffy texture just right.
- Mix In Your Extras
- Stir in the warmed cream, drop in your butter, and sprinkle that tasty seasoned salt. Blend everything until it's perfectly smooth and creamy.
- Time To Eat
- Scoop into a nice serving dish, top with a small chunk of melting butter, and watch everyone get excited.
Top Potato Tricks
Getting the potato type right is super important - go for russet or Yukon gold with their perfect starch levels. Always do your mashing when they're hot; cold potatoes just won't work right. Don't hold back on the seasoned salt; it brings way more flavor than regular salt ever could. And remember, these aren't meant to be diet food, so go ahead with that extra butter.
Great Food Matches
These potatoes go well with just about anything. They're amazing next to my holiday pineapple ham or beside a juicy herbed turkey breast. For regular weeknight meals, try them with crunchy panko salmon. Add some veggies like garlicky parmesan asparagus or sweet honey carrots, and you've got a fantastic dinner sorted.
Prep Them Early
When things get crazy busy, I often fix these potatoes ahead. They stay good in the fridge for about four days or frozen for a couple months. When you want to warm them up, just mix in a bit of milk. For extra goodness, put some butter on top before heating; they'll taste like you just made them.
Questions People Ask
My friends often wonder which potatoes to use and I always say go with russet or Yukon gold. Many folks ask about keeping the skins - totally fine if you want that homestyle feel. People frequently ask about the cream too, and while milk works in a pinch, heavy cream really makes them stand out. And yes, you can use plain salt, but seasoned salt gives them that special touch that folks can't quite place.
Recipe Q&A
- → Why pick russet or Yukon gold potatoes?
Russets give that fluffy finish, while Yukon golds deliver a rich buttery taste. Their starch levels make them ideal for smooth mashed potatoes.
- → Should I start with cold or hot water?
Begin with cold water and heat it gradually. This ensures the potatoes cook evenly. Tossing raw potatoes into boiling water might leave parts undercooked.
- → How can I avoid lumps in my potatoes?
Mash them while they're nice and hot, and make sure all the pieces are about the same size when boiling. Overmixing can lead to a gluey finish.
- → Can I prep mashed potatoes in advance?
You sure can! They're good up to two days early. Gently warm them before serving, adding some cream or butter if needed.
- → Why swap regular salt for seasoned salt?
Seasoned salt adds a deeper, richer flavor. If plain salt is all you’ve got, tossing in a little garlic powder or other spices does the trick.