Homemade Mashed Potatoes
Creamy and buttery mashed potatoes that are perfect as a side dish for any meal, easy to make at home.
Ingredients
Main Ingredients
- 10 pieces small-medium Russet Potatoes, peeled and cubed Use evenly cubed potatoes for uniform cooking.
- 1/2 tablespoon salt Adjust to taste.
- 1 stick salted butter 5 tablespoons for mixing, 3 tablespoons for topping.
- 1/4 cup heavy whipping cream Warm before mixing for extra creaminess.
- Water For boiling the potatoes.
- Salt and pepper To taste.
- Parsley Optional for garnish.
Instructions
Preparation
- Peel and cube the Russet potatoes into evenly sized pieces.
- Add the cubed potatoes to a large pot.
- Fill the pot with water until it just barely covers the potatoes.
Cooking
- Place the pot on the stove and turn the heat to high, bringing the water to a boil.
- Once boiling, reduce the heat to medium-low and cook for 10-15 minutes or until easily pierced with a fork.
- Remove the pot from heat and strain the potatoes in a colander. Let them sit for 5 minutes to drain excess water.
Mixing
- Transfer the drained potatoes to a large mixing bowl.
- Add 5 tablespoons of butter and the heavy whipping cream.
- Using a stand mixer or hand mixer, mix on low until smooth, scraping the sides to remove lumps.
- Taste and adjust with additional salt and pepper if necessary.
Serving
- Transfer the mashed potatoes to a serving dish and top with the remaining 3 tablespoons of butter.
- Garnish with parsley if desired.
Notes
For a creamier texture, use room temperature butter and warm heavy cream. Customize by adding roasted garlic or other herbs if desired. Store leftovers in an airtight container in the fridge for up to three days.