Name: Creamy Mashed Potatoes
Ingredients: 3 pounds Yukon gold potatoes, peeled and cut into chunks; 1 cup heavy cream; 1/2 cup unsalted butter, softened and cubed; 1/2 cup whole milk; Salt and freshly ground black pepper to taste; Optional garnish: fresh chives or parsley, finely chopped

Presentation Tip

Swirl the mashed potatoes in the serving bowl, making a small well in the center. Drizzle melted butter into the well and sprinkle with a pinch of sea salt or fresh herbs.

Creamy Mashed Potatoes

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Author: Perky Dove Coffee Cooking Method: Boil

Ingredients

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Servings

3 pounds Yukon gold potatoes, peeled and cut into chunks

1 cup heavy cream (warm)

¹⁄₂ cup unsalted butter, softened and cubed

¹⁄₂ cup whole milk (warm)

Salt and freshly ground black pepper to taste

Optional garnish: fresh chives or parsley, finely chopped

Instructions

Boil the Potatoes
Place the potato chunks in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer.
Cook the potatoes for 15-20 minutes or until they’re fork-tender.
Drain and Dry
Drain the potatoes thoroughly, then return them to the pot over low heat for a minute or two to help remove any remaining moisture. This step ensures the potatoes are extra fluffy.
Mash the Potatoes
Using a potato masher or a ricer for ultra-smooth potatoes, begin mashing until most of the lumps are gone.
Add Butter and Cream
Gradually add the softened butter and warm cream, mashing continuously until smooth and creamy. Stir in the warm milk to reach your desired consistency.
Season and Serve
Season with salt and pepper to taste, adjusting as needed.
Transfer to a serving dish, swirl the top with a spoon, and make a well for melted butter, if desired.
Garnish (Optional)
Garnish with fresh chives or parsley for a pop of color and extra flavor.
Presentation Tip