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My journey to perfect mashed potatoes started in my grandmother's kitchen where I learned that heavy cream makes all the difference. The way these potatoes turn out so silky and smooth brings pure comfort to any meal. Whether I'm serving them at holiday dinners or alongside a simple Sunday roast, these creamy mashed potatoes never fail to make everyone at the table smile.
Pure Comfort in Every Bite
I've tried every variation of mashed potatoes but nothing compares to using real heavy cream. That extra richness creates the most luxurious texture you can imagine. The best part is how simple they are to make, just a few quality ingredients transform humble potatoes into something absolutely extraordinary.
What You'll Need
- 5 pounds potatoes: I love using Yukon gold or russet; they make the creamiest mash.
- 2 cups heavy cream: This is our secret weapon for that silky smooth texture.
- 1 stick salted butter: Use the good stuff; it really makes a difference.
- 2 teaspoons seasoned salt: Lawry's is my favorite; it adds so much flavor.
Step-by-Step Instructions
- Get Your Potatoes Ready
- Give those potatoes a good scrub under cold water. Peel them if you like; I sometimes leave bits of skin on for extra texture, then cut them into nice big chunks.
- Time to Cook
- Drop your potato chunks into a pot of water and let them boil until they're perfectly tender. Drain them right away; we don't want watery potatoes.
- The Perfect Mash
- While they're still hot, mash those potatoes until they're smooth and fluffy. This is where the magic happens; take your time to get them just right.
- Add the Good Stuff
- Pour in your warm cream, add the butter, and season with that wonderful seasoned salt. Mix everything together until it's perfectly creamy and smooth.
- Ready to Serve
- Transfer to your favorite serving bowl, top with an extra pat of melting butter, and watch everyone's eyes light up.
My Best Kitchen Tips
Choosing the right potatoes makes such a difference; russet or Yukon gold have that perfect starch content we're looking for. Always mash while they're hot; nothing ruins mashed potatoes faster than trying to work with cold ones. Don't skimp on the seasoned salt; it adds layers of flavor that plain salt just can't match. And remember, these are meant to be indulgent, so go ahead, add that extra pat of butter.
Perfect Pairings
These mashed potatoes shine alongside any main dish. I love serving them with my pineapple glazed ham during the holidays or next to a beautiful herb roasted turkey breast. For weeknight dinners, they're wonderful with crispy panko crusted salmon. Add some roasted vegetables like garlic parmesan asparagus or honey glazed carrots, and you've got a perfect meal.
Make Ahead Magic
Life gets busy, so I often make these potatoes ahead of time. They keep beautifully in the fridge for about four days or in the freezer for a couple of months. When it's time to reheat, just add a splash of milk and warm them up. For extra richness, dot the top with butter before reheating; they'll taste like they're freshly made.
Common Questions
Friends always ask what potatoes work best and I always say stick with russet or Yukon gold. Some people wonder about leaving the skins on—absolutely fine if you like that rustic texture. The cream question comes up a lot, and while you can use milk or half and half, heavy cream really makes them special. And yes, regular salt works, but seasoned salt adds that extra something that makes these potatoes unforgettable.
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Frequently Asked Questions
- → Why use russet or Yukon gold potatoes specifically?
These varieties have the right starch content for creamy mashed potatoes. Russets create fluffy texture while Yukon golds add buttery flavor.
- → Why start potatoes in cold or boiling water?
Start in cold water and bring to boil together to ensure even cooking throughout. Adding potatoes to boiling water can lead to uneven cooking.
- → How do I prevent lumpy potatoes?
Mash while potatoes are still hot and ensure pieces are cut to similar size for even cooking. Don't overwork them or they'll become gluey.
- → Can I make these ahead?
Yes, they can be made up to 2 days ahead. Reheat gently with extra cream or butter to restore creaminess.
- → Why use seasoned salt instead of regular?
Seasoned salt adds extra flavor depth beyond plain salt. If using regular salt, consider adding garlic powder or other seasonings.