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Eightyrecipes
Buttery Mashed Potatoes
by Bity · eightyrecipes.com
Light, creamy mashed potatoes finished with plenty of butter and warm cream, mashed by hand so they stay fluffy.
Buttery mashed potatoes in a white bowl with a pool of melted butter and fresh thyme
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 345 kcal

Ingredients  

  • 2.2 lb potatoes 1 kg, peeled and cubed
  • 3 1/2 tablespoons butter 50 g
  • 1/3 cup warm cream 75 ml
  • 1 teaspoon salt plus more for the boiling water
  • black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the peeled and cubed potatoes and boil for 15 to 20 minutes, until fork tender.
  • Drain very well, then return the potatoes to the hot pot to steam off excess moisture for 1 to 2 minutes.
  • Mash while still hot, using a hand masher or a ricer.
    Cubed raw spuds in a pan, then crushed, seasoned and lifted on a spoon
  • Stir in the butter first, until it has melted completely through.
  • Gradually pour in the warm cream, folding gently until smooth and fluffy.
  • Season with salt and cracked black pepper to taste, then serve while steaming.

Notes

Nutrition values are an estimate. Warm the cream before it goes in, since cold dairy hitting hot starch makes the mash seize and turn heavy. Never use a blender or a food processor, as the released starch turns the potatoes gluey within seconds.
Nutrition
Calories 345 kcal
Fat 16 g
Saturated Fat 10 g
Protein 5 g
Carbohydrates 46 g
Sugar 2 g
Sodium 620 mg
Nutrition is an estimate, calculated automatically.
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