Mashed potatoes are about as simple and comforting as side dishes come. They don’t require too much attention and only a few ingredients are needed. So I made sure to make those “few” ingredients count. I figured adding a little technique to the equation couldn’t hurt either.
Bringing in real butter and cream separate these potatoes from the rest, making them oh-so decadent and rich. To take things up another knotch, we simply add the cooked potatoes back to the saucepan after they have been strained and give them a good stir over low heat, providing them with just a teensy bit more TLC (a trick I picked up from one of my culinary heros, Rick Rodgers) and we have officially taken this humble side dish to a whole ‘nother level. Enjoy!
- 4 Russet potatoes peeled, quartered lengthwise and cut into 1” chunks
- 3/4 cup unsalted room temperature butter
- 1 cup heavy whipping cream warmed
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork tender.
Strain the potatoes and place back into the saucepan over medium-low heat. Stir the potatoes around until a slight film develops on the bottom of the pan, about 5 minutes. This is an optional step, however it aids in releasing any excess moisture from the potatoes, making them lighter and fluffier.
Add butter, cream, salt and pepper to the potatoes and mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking.
Serving and enjoy.
Makes 10-12 servings.
Top it with:
Would pair well with:
Whole Roasted Chicken, Roasted Turkey, Rolled Pork Loin, Onion Smothered Chicken, TAK’s Braised Chicken and Gravy, Cracker-Crusted Steak Fingers, Baked Parmesan Tenders, Chicken and Mushrooms Burgundy, Lemon and Rosemary Pork Chops