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Mashed Potatoes

This recipe delivers classic, creamy mashed potatoes using golden creamer potatoes. The method involves boiling potatoes until tender, pressing them through a ricer or food mill, then gently combining with hot heavy cream and butter. Finished with chives, the result is a rich, fluffy side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 982.5
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large Pot
  • 1 Small Saucepan
  • 1 Potato Ricer or Food Mill Essential for light, fluffy mashed potatoes
  • 1 Large Mixing Bowl
  • 1 Strainer or Colander

Method
 

  1. 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

Achieving the perfect texture is paramount for mashed potatoes. Using a potato ricer or food mill is crucial; avoid food processors or blenders, which will overwork the starch and result in a gluey, undesirable consistency. Always add hot cream and butter to hot potatoes; this allows for better absorption and keeps the potatoes at an ideal serving temperature. Season generously with salt and pepper throughout the process, tasting as you go. For an elevated flavor, consider infusing the cream with garlic cloves or a sprig of thyme before heating, then strain it out. Don't overmix the potatoes once the cream is added, as this can also lead to a gummy texture.