Classic Mashed Potatoes

Name: Classic Mashed Potatoes
Prep time: 15 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 3 pounds Yukon Gold or Russet Burbank potatoes; 2 3/4 sticks (11 ounces) unsalted butter; 2/3 cup heavy cream; 5 scallions, thinly sliced (optional)

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6 to 8 servings Easy

Total: 45 mins Active: 15 mins

23 Ratings

Ingredients (4)

3 pounds Yukon Gold or Russet Burbank potatoes
2 3/4 sticks (11 ounces) unsalted butter
2/3 cup heavy cream
5 scallions, thinly sliced (optional)

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Nutritional Information

Calories639
Fat52.14g
Saturated fat32.85g
Trans fat1.7g
Carbs40.39g
Fiber4.99g
Sugar2.54g
Protein5.57g
Cholesterol147.97mg
Sodium29.37mg
Nutritional Analysis per serving (6 servings) Powered by

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With cream and lots of butter.

Game plan: Don’t add cold butter and cream to your potatoes, or you’ll end up with cold mashers. Both ingredients should be at room temperature prior to being added.

This recipe was featured as part of our DIY TV Dinners story.

by Aida Mollenkamp

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Instructions

1Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot with heavily salted water and bring to a slow boil over medium-high heat.
2While potatoes are cooking, cut butter into small cubes and set aside.
3When potatoes are fork tender, drain well and return to pot; let sit for 5 minutes to dry out. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and cream until potatoes are smooth. Stir in scallions, if using, and season generously with salt and freshly ground black pepper.

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