A trained chef says this is the easiest and best way to make mashed potatoes.
The simple combination of cream, butter, and potatoes will almost always result in something delicious.
Still, the exact method a cook uses to combine those ingredients makes a world of difference.
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I didnt eat mashed potatoes often as a kid.
It was the key to getting the fluffiest, creamiest potatoes.
The consistency of mixer-mashed potatoes is so light and fluffy that its basically a cumulonimbus cloud of potatoes.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Its also objectively easier than the other methods.
No more elbow grease!
Let the mixer do the work, and youll have swoon-worthy mashers on the table in no time.
Cook for about 15 minutes or until the potatoes are cooked through.
Meanwhile, heat heavy cream and butter in a small saucepan to a simmer.
Gradually add the remaining cream and increase the mixer speed until you reach your desired consistency.
