Creamy Mashed Potatoes (A Foolproof Holiday Side!)
A classic and simple recipe for creamy, fluffy mashed potatoes, perfect as a side dish for a holiday meal or any comfort food dinner. The recipe uses golden creamer (Yukon Gold) potatoes, which are boiled with a bay leaf until tender. For a perfectly smooth texture, the potatoes are passed through a ricer or food mill. They are then enriched with a warm mixture of heavy cream and butter and finished with fresh chives for a savory, aromatic touch.
Ingredients
- 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
Instructions
- Place the peeled and quartered potatoes into a large pot, add the bay leaf, 2 tablespoons of salt, and cover with cold water.
- Bring to a boil over medium-high heat and cook for about 20 minutes, until the potatoes are very tender.
- While the potatoes are cooking, heat the cream and butter together in a small saucepan over low heat until the butter is melted and the cream is warm.
- Drain the cooked potatoes well and remove the bay leaf.
- Pass the hot potatoes through a ricer or a food mill into a large bowl.
- Add the hot cream and butter mixture to the potatoes and stir with a spoon to combine.
- Season to taste with salt and pepper, then stir in the chopped chives.
- Serve immediately.
Notes
- This is a classic holiday side dish that is perfect for Thanksgiving or Christmas dinner.
- Using a ricer or a food mill is the key to achieving the smoothest, most lump-free mashed potato texture.
- Warming the cream and butter before adding them to the potatoes is an important step that helps them incorporate more easily and keeps the final dish hot.
- Golden creamer or Yukon Gold potatoes are recommended for their naturally buttery flavor and creamy texture.
Find it online: https://cookupjoy.com/creamy-mashed-potatoes-2/