There is nothing quite like the taste of perfectly cooked, creamy mashed potatoes. They are the ultimate comfort food. They are light and fluffy and make the perfect side dish for any meal.
Making a great mashed potato dish takes a bit of skill to get the texture just right but is worth the time to go to the extra steps to insure cooking and mashing consistency.
This recipe is full of flavor, very light and creamy and will please the most ardent of meat and potato eaters.
Serve them with my recipe for Amish Salisbury steak,
for a delicious, home cooked meal, on those days that you just need just that little bit of extra comfort.
5 large Russet potatoes, peeled
6-7 tbsp butter, unsalted, at room temperature
1/4 cup milk, at room temperature
1/4 cup heavy cream, at room temperature
1 tsp kosher salt
1 tsp fresh ground cracked black pepper
fresh chives and butter to garnish
Peel the potatoes and cut into evenly sized pieces.Place the potatoes in a deep pot and cover with cold water. You want the potatoes to be covered with 1-2” of water.Place the pot over medium heat. Bring to simmer and then raise the heat to medium.Bring to a boil and add 1/2 tsp salt.Cook until they are evenly done. When they’re cooked through, a knife will easily slide into the potatoes with no resistance.Drain the potatoes in large colander.Place the potatoes back in the warm cooking pot and mash with a hand masher.Add in the butter, milk and cream being sure they are at room temperature.Mash the potatoes until they are creamy. If they appear to be too thick add in a few tbsp of cream until the desired consistency is reached.Season with the remaining salt and pepper and mix.Garnish with a pat of butter on top. I also like to use fresh chives as a garnish.