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Introduction
The key to irresistibly creamy, restaurant-style mashed potatoes lies in one surprising swap—using heavy cream instead of milk. This rich and velvety ingredient elevates the texture.
turning ordinary mashed potatoes into a luxurious side dish worthy of any fine dining experience.
By combining the right potatoes with butter and heavy cream, you’ll create a smooth, decadent dish that pairs perfectly with everything from roasted meats to holiday feasts.
Ingredients
everyone asking for your recipe.
Irresistibly Creamy Mashed Potatoes Recipe
(Serves 4)
Ingredients:
1 kg starchy potatoes (Yukon Gold or Russet work best)
175g unsalted butter
100ml hot heavy cream (or whipping cream)
Salt, to taste
Optional: Garlic powder, white pepper, nutmeg, or fresh chives
Instructions
Peel and cut the potatoes into evenly sized chunks. Boil them in salted water until they are tender and can be easily pierced with a fork. Drain well to prevent excess water from thinning the mash. Mash the potatoes while they are still hot, adding the butter first so it melts evenly. Gradually pour in warm heavy cream, mixing until the desired creamy texture is achieved. Season with salt and pepper to taste, adjusting as needed.
How to Make
Start with starchy potatoes like Yukon Gold for their naturally buttery flavor and fluffy texture. Boil in well-salted water for a foundation of flavor. Once drained, mash them thoroughly to remove any lumps before adding butter for richness. Warming the heavy cream before mixing prevents cooling down the potatoes, ensuring they stay silky. Stir gently to avoid overworking the potatoes, which can make them gluey. Finish with a final seasoning adjustment before serving immediately.
Variations
Add roasted garlic for a mellow, sweet flavor. Stir in grated Parmesan or cream cheese for extra richness. Infuse the cream with fresh herbs like thyme or rosemary before adding it to the potatoes. For a tangy twist, mix in a spoonful of sour cream or crème fraîche.
Tips
Use a potato ricer or food mill for the smoothest texture. Always add butter before cream to ensure the starches coat evenly. Avoid overmixing to keep the potatoes light and fluffy. Reserve a small amount of the cooking water—it can be added back if the mash becomes too thick.
Conclusion
Swapping milk for heavy cream is the secret to creating ultra-creamy, restaurant-quality mashed potatoes. With the right potatoes, careful mashing, and rich dairy, this simple technique transforms an everyday side into a show-stopping dish that will have everyone coming back for seconds.
