Rich & Creamy Mashed Potatoes Recipe
Perhaps the most versatile of all side dishes, Mashed Potatoes goes great with a wide variety of food. This is my recipe for this fluffy and decadent side dish.
Equipment
- 1 3qt Saucepan
- 1 Colander
- 1 3qt Mixing Bowl
- 1 Knife
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
Ingredients
- 2 LB Yukon Gold Potatoes (roughly 5-6 medium-sized potatoes)
- 1/2 Cup Heavy Whipping Cream (room temperature)
- 2 TBSP Sour Cream (room temperature)
- 1 TSP Iodized Salt
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Dried Parsley
- 1/2 TSP Dried Rosemary
- 1/2 TSP Dried Thyme
- 1/4 TSP Ground Black Pepper
- 1/4 Cup Unsalted Butter (optional)
- Chives (for garnish; optional)
Instructions
- Peel & cut potatoes into bite size chunks
- Place cut potatoes in bowl and fill bowl with water until they're covered, allowing to soak for 30 minutes
- Drain & thoroughly rinse potatoes under cold water (repeat approx. 3-5 times).
- Place clean potatoes in 3qt saucepan with 8 cups of water and warm on medium to medium-high heat until boiling
- Once boiling, continue cooking potatoes on medium to medium-high heat for 15-20 minutes***
- Remove potatoes from heat and drain water using colander
- Immediately transfer hot potatoes to mixing bowl and mash using hand masher
- Add heavy whipping cream, sour cream + seasonings and optional butter then fold together with mashed potatoes until well-incorporated.
- Transfer mashed potatoes to serving bowl or dish and top with chives for garnish (optional)
Notes
***Recipe was tested using an electric stove top. Exact cook times may vary if using a gas or induction stove top.
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