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creamy mashed potatoes recipe topped with butter

Creamy Mashed Potatoes

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

Potato Prep
  1. Start by washing your potatoes well, followed by peeling. I prefer Yukon and/or Russett potatoes as these give me the creamiest result.
  2. 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.
  3. 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
  1. 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.
  2. Drain your potatoes, then add them to a pot covered in water. Bring to a boil.
  3. Reduce heat to medium until potatoes are fork-tender.
  4. Once fork tender, drain and allow potatoes to sit over heat so the moisture can evaporate.
  5. In the pot over medium heat, add warm heavy cream and melt 1/2 stick of butter.
  6. Season with salt and white pepper.
  7. Then using a potato masher, mash until you reach your preferred texture. Adjust seasoning to taste, if needed.
  8. Add to a serving dish, and top with melted butter, chives, or even cheese. Enjoy!