Homemade mashed potatoes made with Russet potatoes, butter, and cream.
Author: Kelly Anthony
4Russet potatoespeeled, quartered lengthwise and cut into 1” chunks
3/4cupunsalted, room temperature butter
1cupheavy whipping cream, warmed(in the microwave is fine)
1 1/2teaspoons Kosher salt
1/2teaspoon 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. Serve and enjoy.