1 hr 30 mins
Creamy Mashed Potatoes is the best mashed potatoes recipe ever! Learn chef Anthony Bourdain's secrets for the fluffiest and creamiest homemade mashed potatoes.
– 4 pounds medium Yukon Gold potatoes, peeled and halved – ▢kosher salt – ▢6 sticks cold unsalted butter, cut into 1/2-inch cubes – ▢1/2 cup heavy cream
– In a large Dutch oven, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. Drain well and let stand in a colander for 3 minutes.
Pass the potatoes through a ricer into the large saucepan.
Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the Dutch oven.
– Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve immediately.
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