Buttery mashed potatoes, deliciously flavored with butter and cream. A classic side dish, simple, comforting and super creamy.
Easy to make, buttery and impossible to resist. Serve with everything, any time of the year.
RECIPE NOTES
- what kind of potatoes should you use for mashed potatoes? any starchy potatoes like Yukon Gold or Idaho Russet
- pimp up your mashed potatoes! add garlic, chives, parmesan, cream cheese or crispy cooked bacon bits, or even sun-dried tomatoes paired with rucola
- instead of 20% fat cream, use half-and-half
- don’t peel your potatoes, this way they will absorb less water while being boiled, preserving the starch within the potato
- use a cheap, easy to store, old-fashioned potato masher, provided that you don’t mind a few lumps. Never use a blender or food processor to quickly mash your potatoes, you will end up with a gluey-mixture
- mashed potatoes are delicious when served with all kinds of sauces, or alongside your favorite meat like steak, chicken, ribs or pork tenderloin. But it’s also delicious when served with meatballs, or a creamy mushroom gravy.
Let me guide you through the recipe with this step-by-step VIDEO.
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Recipe Video
Calories Per Serving: 342 kcalButtery Mashed Potatoes
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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