Perfect Mashed Potatoes
  • 5 large Russet potatoes, peeled
  • 6-7 tbsp butter, unsalted, at room temperature
  • ¼ cup milk, at room temperature
  • ¼ cup heavy cream, at room temperature
  • 1 tsp kosher salt
  • 1 tsp fresh ground cracked black pepper
  • fresh chives and butter to garnish
  1. Peel the potatoes and cut into evenly sized pieces.
  2. Place the potatoes in a deep pot and cover with cold water. You want the potatoes to be covered with 1-2” of water.
  3. Place the pot over medium heat. Bring to simmer and then raise the heat to medium.
  4. Bring to a boil and add ½ tsp salt.
  5. Cook until they are evenly done. When they’re cooked through, a knife will easily slide into the potatoes with no resistance.
  6. Drain the potatoes in large colander.
  7. Place the potatoes back in the warm cooking pot and mash with a hand masher.
  8. Add in the butter, milk and cream being sure they are at room temperature.
  9. 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.
  10. Season with the remaining salt and pepper and mix.
  11. Garnish with a pat of butter on top. I also like to use fresh chives as a garnish.
Recipe by Recipes Just 4U at