Mashed Potatoes
This classic mashed potato recipe yields a rich, creamy, and velvety side dish, perfect for any meal. Golden creamer potatoes are boiled until tender, then riced and combined with warm heavy cream, unsalted butter, and fresh chives for a comforting and flavorful accompaniment.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for smooth, lump-free potatoes
- 1 Large Mixing Bowl For combining ingredients
- 1 Colander For draining cooked potatoes
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
For truly exceptional mashed potatoes, proper potato selection and technique are paramount. Golden creamer potatoes are excellent for their creamy texture; ensure they are cooked until fork-tender but not waterlogged, then drained thoroughly. The use of a potato ricer or food mill is crucial for achieving a consistently smooth, lump-free texture without overworking the starch. When heating the cream and butter, consider infusing it with aromatics like a smashed garlic clove or a sprig of thyme for added depth, straining them out before combining with the potatoes. Always add hot cream to hot potatoes to ensure proper absorption and a rich, velvety consistency. Season generously with kosher salt and freshly ground black pepper, tasting and adjusting as you go. Incorporate chives just before serving to maintain their vibrant color and fresh flavor. Avoid using an electric mixer as it can develop the starch, resulting in gummy potatoes.