Indulging in Creamy Mashed Potatoes: A Culinary Journey


2 pounds of peeled and chopped russet or Yukon Gold potatoes

1/2 cup of heavy cream

1/4 cup of whole milk

1/2 cup unsalted butter cut into pieces

Salt to taste

Freshly ground black pepper to taste

Optional: 2 cloves garlic peeled


The steps involved are as follows:

Place a large pot of cubed potato in cold water then add little salt and garlic cloves if desired, then place it on high heat to boil, when they become very tender remove the heat, this takes about 15-20 minutes.

Another Step – Draining and drying

Use a colander to drain potatoes together with the garlic. Put them back into the hot pot and let them dry for few minutes. It is needed to keep their fluffiness but avoid wateriness.

Potato mashing

Mashing can be done either using ricer or potato masher or food mill so that there will be no lumps in it however some like it with lumps.

Heat Cream And Butter

Just melt butter in small saucepan while you heat up milk and heavy cream until mixture is hot without boiling it.

Combine & Season

Afterward gradually pour hot cream mix into mashed potatoes as you stir continuously till smooth and combine completely. Add salt plus pepper according to your taste buds.

Serving and Storage Tips
How to Serve: Have mashed potatoes while still hot since they remain creamy. They also go well with roasted meats, poultry dishes like chicken turkey likewise vegetables too.

How to Store: To store leftover mashed potatoes cover them tightly with an air tight lid then put inside a fridge for about three days. If you have any intention of heating, get a saucepan place this inside at low temperature followed by adding some milk or cream so as they may become creamy again.

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