Creamiest Mashed Potatoes
Mashed potatoes made with only potatoes, cream, butter, and seasonings.
Servings: 6 servings
- 6 russet potatoes
- ¾-1 cup heavy whipping cream *see notes
- 6 tbsp butter
- 1 tbsp salt plus more to taste; **see notes
- pepper to taste
Rinse, scrub, and peel potatoes. Cut them into even size cubes. I recommend cutting into eights for quick and even cooking.
Place potatoes in a pot with enough water to cover potatoes. Add 1 tbsp of salt and place pot over medium high heat. Bring to boil.
Cook until potatoes are very, very fork tender and easily fall apart, about 20-25 minutes.
Once cooked, drain the potatoes and return to pot. Add butter and cream and mash until smooth. Add salt and pepper to taste.¾
*Start with 3/4 cup cream and add more if needed for smoother mashed potatoes. Feel free to use milk of choice instead of cream.
**Use 1 tbsp salt for the water and add salt to taste once potatoes are mashed. The potatoes should be somewhat salty from the water.