The Mistake Everyone Makes with Mashed Potatoes
Creamy Mashed Potatoes (Serves 6–8)
These mashed potatoes are “rich, buttery, and irresistibly smooth,” perfect for holidays or cozy dinners. Use 4 lbs of peeled Yukon Gold or Russet potatoes, boiled until fork-tender. Drain and let them dry briefly before mashing.
Mash with “1 cup warm heavy cream” and “½ cup unsalted butter, melted.” Season with salt and pepper, then customize with optional mix-ins like roasted garlic, Parmesan, chives, parsley, or sour cream.
For best results, “always use warm cream or milk” and avoid overmixing to prevent gluey potatoes. Store leftovers in the fridge for up to 3 days and reheat gently with cream.
Try variations like “Roasted Garlic Mash” or “Cheesy Mash” for extra flavor. These potatoes go well with fried chicken, beef roast, or gravy for a comforting meal.
