This recipe makes the best, creamiest mashed potatoes imaginable.
Everybody seems to have their favorite way of making mashed potatoes.
Some cook them with the peel on, some without.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Some add a little of the cooking water to the mashed potatoes for extra starch.
Here’s my secret thougheven better than Russets for mashing areYukon Golds.
They’re a little more expensive than Russets, but worth it!
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Yukon golds make the most perfectly creamy, buttery mashed potatoes.
you might evenmake ahead and freezemashed potatoes.
Just check that that you don’t skimp on the butter or cream.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
It’s the fat that helps the potatoes reheat well.
Just stir occasionally, and add more butter and seasoning if needed to serve.
That way the potatoes cook more evenly.
Simply Recipes / Annika Panikker
it’s possible for you to easily double this recipe.
Add cold water to the pan until the potatoes are covered by at least 1 inch.
Add 1/2 teaspoon of salt to the water.
Simply Recipes / Annika Panikker
Turn the heat to high and bring the water to a boil.
Reduce the heat to low to maintain a simmer, and cover.
Cook for 15 to 20 minutes, or until you could easily poke through the potatoes with a fork.
Simply Recipes / Annika Panikker
When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
Pour the heated cream and melted butter over the potatoes, along with the remaining 1/2 teaspoon salt.
Mash the potatoes with a potato masher.
Simply Recipes / Annika Panikker
Then use a strong wooden spoon (a metal spoon might bend) to beat further.
Add milk and beat until the mashed potatoes are smooth.
Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
Simply Recipes / Annika Panikker
Taste, then season as needed with salt and pepper.
Simply Recipes / Annika Panikker
