Creamy Mashed Potatoes: A Delightful Recipe for Perfect Fluffiness
Introduction
Welcome to our culinary haven, where we proudly present our unrivaled recipe for creamy mashed potatoes. This timeless classic is a staple side dish that never fails to bring comfort and satisfaction to any meal. Our meticulously crafted method will guide you through each step, ensuring that your mashed potatoes turn out flawlessly creamy, velvety, and packed with incredible flavor. Say goodbye to lumpy, lackluster mash and prepare to elevate your culinary prowess with our foolproof recipe!
Ingredients Creamy Mashed Potatoes
To create the creamiest mashed potatoes, you’ll need the following high-quality ingredients:
- 2 pounds (900g) Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup (240ml) whole milk
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) heavy cream
- 2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions Creamy Mashed Potatoes
Step 1: Preparing the Potatoes
- Start by peeling the potatoes and cutting them into evenly sized chunks. This allows for even cooking and ensures consistent texture throughout your mashed potatoes.
Step 2: Boiling the Potatoes
- Transfer the potato chunks to a large pot and cover them with cold water. Add a pinch of salt to the water to enhance the potatoes’ natural flavors.
- Place the pot on the stove over high heat and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes cook for approximately 15-20 minutes or until they are fork-tender. You should be able to effortlessly pierce the potatoes with a fork.
Step 3: Draining and Warming the Dairy
- While the potatoes are cooking, it’s time to warm the milk and heavy cream. In a small saucepan, heat the milk and heavy cream over low heat until they are warm. This step ensures that when the dairy is added to the mashed potatoes, it won’t cool them down.