Creamy Mashed Potatoes
Creamy Mashed Potatoes is the best mashed potatoes recipe ever! Learn chef Anthony Bourdain's secrets for the fluffiest and creamiest homemade mashed potatoes.
Servings: 10 people
Ingredients
- 4 pounds (120g) medium Yukon Gold potatoes peeled and halved
- kosher salt
- 6 sticks unsalted butter cold, cut into 1/2-inch (1cm) cubes
- 1/2 cup heavy cream
Instructions
- In a large Dutch oven, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, about 15 to 20 minutes. Drain well and let the potatoes stand in a colander for 3 minutes.
- Pass the potatoes through a ricer into a large saucepan.
- Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam begins to rise, about 2 minutes. They will start to stick to the bottom of the Dutch oven.
- Add the butter cubes one-fourth at a time, stirring constantly until fully incorporated. Stir in the heavy cream and season generously with salt. Serve immediately.
Notes
Recipe source: Food and Wine.
Serve the mashed potatoes with the following recipes: steak, pork or chicken for a complete meal plan.
Nutrition
Serving: 10people | Calories: 666kcal | Carbohydrates: 32g | Protein: 5g | Fat: 59g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 22mg | Potassium: 791mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1873IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 1mg