Irresistibly Creamy Mashed Potatoes Recipe

Mashed Potatoes

I’ll never forget the first time I made Mashed Potatoes using Tyler Florence’s recipe. It was a chilly Sunday evening, and I had my family over for a cozy dinner. I had picked up a bag of golden creamer potatoes from my local farmer's market, their smooth, buttery texture calling to me. As soon as I started peeling them, I knew I was in for a treat. The real game-changer, though, was the heavy cream I chose—an organic brand that I found at the store. It lent such a rich, velvety quality to the potatoes that I couldn't help but sneak a taste before serving. While I was whisking in the cream and butter, I accidentally knocked my bay leaf off the counter into the sink. After a moment of panic, I fished it out and gave it a rinse; it was a bit of a gamble, but it turned out fine, infusing those mashed potatoes with just the right herbal note. Everyone at the table, including my kids who are usually picky, devoured them. Their delighted faces made all the effort worth it. I couldn’t wait to share this recipe with you, so here it is!

Mashed Potatoes

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Serves: 6 to 8 servings | Cuisine: american

Ingredients

• 4 pounds of golden creamer potatoes, peeled and quartered
• 1 bay leaf
• Kosher salt and freshly cracked black pepper
• 2 cups of heavy cream
• 3 tablespoons of unsalted butter
• 2 tablespoons of chopped chives

Instructions

Step 1

Place the potatoes in a large pot, add a bay leaf and 2 tablespoons of salt, then cover with cold water. Bring to a boil and cook until tender, about 20 minutes, then drain and remove the bay leaf.

Nutrition Information

calories: 418

fat: 26g

carbohydrate: 42g

protein: 7g

fiber: 5g

sugar: 4g

servingSize: 1 of 8 servings

Shop This Recipe

• Golden Creamer Potatoes Peeled And Cut Into Quarters
• Kosher Salt And Freshly Ground Black Pepper
• Unsalted Butter
• Bowl
• Pot

My Tip

For the creamiest mashed potatoes, make sure to heat the heavy cream and butter together until just steaming before adding them to the riced potatoes. This helps the potatoes absorb the liquid better, resulting in a smoother texture.

Leftovers

To store your creamy mashed potatoes, let them cool completely, then transfer them to an airtight container to keep them from drying out in the fridge, where they’ll last about 3-4 days. When it’s time to reheat, warm them gently on the stovetop over low heat, adding a splash of heavy cream to restore that luscious texture.

Make It Your Own

For a delightful twist on classic mashed potatoes, try swapping half of the heavy cream with roasted garlic-infused olive oil. It adds a rich, savory depth that elevates the dish, and your family will love the subtle garlic flavor!

What I'd Do Differently

As I savored my mashed potatoes, I realized I could have added a clove of roasted garlic for an extra layer of flavor. The buttery richness was delightful, but a hint of garlic would elevate it even more next time. These creamy potatoes paired perfectly with my family's favorite meatloaf, making it a meal we'll be enjoying again soon!