Creamy Mashed Potatoes
Ingredients
- 3 Russet Potatoes, XL
- 1 tbsp Chicken bouillon or veggie alternative
- 2 oz Butter plus more for topping
- 1 cup Heavy cream warmed
- Salt and white pepper to taste
Instructions
Potato Prep
- Start by washing your potatoes well, followed by peeling. I prefer Yukon and/or Russett potatoes as these give me the creamiest result.
- Next, chop your potatoes in large, even chunks. They will take a little longer to cook thru, but in my opinion they hold up better and produce a better end texture.
- Add your chopped potatoes a bowl and cover with cold water. This prevents the oxidation process, which causes the peeled potatoes to change color. Set aside.
Cooking the Potatoes
- Then, add 1 tbsp of your preferred chicken bouillion paste to the water for added flavor. *for vegetarians, use veggie bouillon or chicken-less bouillon paste.
- Drain your potatoes, then add them to a pot covered in water. Bring to a boil.
- Reduce heat to medium until potatoes are fork-tender.
- Once fork tender, drain and allow potatoes to sit over heat so the moisture can evaporate.
- In the pot over medium heat, add warm heavy cream and melt 1/2 stick of butter.
- Season with salt and white pepper.
- Then using a potato masher, mash until you reach your preferred texture. Adjust seasoning to taste, if needed.
- Add to a serving dish, and top with melted butter, chives, or even cheese. Enjoy!