Who doesn’t love mashed potatoes? I especially love them homemade. Guess what? They’re so easy to make too. I don’t know why people make such a fuss about making them.
Mashed potatoes might just be the ultimate comfort food. They’re soft and pillow-like, and so good covered in butter. They make a great side dish and even part of the main dish when covered with yummy goodness like Beef and Noodles or Turkey Meatloaf.
Ingredients:
4 Russet potatoes, and chopped into 1-inch pieces
5 tbsp unsalted butter, room temperture
1/4 cup heavy cream (that’s been warmed for 30 seconds in the microwave)
1 tbsp salt
Cover the potatoes with water in a saucepan. Stir in the salt. Bring the water to a boil and reduce to a simmer. Simmer until the potatoes are fork-tender, about 15-20 minutes. Remove from heat.
Drain the water from the potatoes and return the potatoes to the pan.
Stir the butter into the potatoes, until the butter is completely melted.
Stir the warm cream into the potatoes. See how the potatoes are almost mashed on their own?
Mash the potatoes until you reach your desired consistency. If you like them lumpy, leave them a little lumpy. If you like them whipped, use an electric mixer and mix until smooth.
Serve the mashed potatoes as a side or with your favorite entree, like Chicken ‘N’ Noodles.
- 4 Russet potatoes, and chopped into 1-inch pieces
- 5 tbsp unsalted butter, room temperture
- ¼ cup heavy cream (that's been warmed for 30 seconds in the microwave)
- 1 tbsp salt
- Cover the potatoes with water in a saucepan. Stir in the salt. Bring the water to a boil and reduce to a simmer. Simmer until the potatoes are fork-tender, about 15-20 minutes. Remove from heat.
- Drain the water from the potatoes and return the potatoes to the pan.
- Stir the butter into the potatoes, until the butter is completely melted.
- Stir the warm cream into the potatoes.
- Mash the potatoes until you reach your desired consistency.
