Description
Silky “creamy mashed potatoes with heavy cream” delicately blend comforting Irish potato traditions with rich, luxurious ingredients. Smooth potato clouds promise pure culinary satisfaction for passionate home cooks seeking classic comfort.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds (1.1 kilograms) russet potatoes (or Yukon Gold), peeled and cut into chunks
- 1 cup (240 milliliters) heavy cream
- 0.5 cup (1 stick or 113 grams) unsalted butter, melted
Seasoning Ingredients:
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder (optional)
Optional Enrichment and Garnish:
- 0.25 cup (60 milliliters) sour cream (optional, for extra richness)
- Fresh chives or parsley for garnish (optional)
Instructions
- Thoroughly rinse potato chunks and place them in a spacious pot, ensuring they are completely submerged in cold water with a delicate sprinkle of salt.
- Position the pot over medium-high heat, allowing the water to reach a vigorous boil while maintaining a steady temperature for 15-20 minutes until potatoes become effortlessly pierceable with a fork.
- Carefully drain the potatoes using a colander, then transfer them back to the warm pot, gently shaking to eliminate any residual moisture and prevent waterlogging.
- Employ a robust potato masher or rigorously press potatoes through a potato ricer to achieve a smooth, lump-free texture.
- Introduce warm heavy cream and softened butter into the mashed potatoes, folding them gently to create a luxurious, silky consistency.
- Season the mixture with freshly ground white pepper and kosher salt, adjusting to personal taste preferences.
- For an extra creamy finish, continue whipping the potatoes with a wooden spoon or electric mixer until they reach a cloud-like, velvety perfection.
- Transfer the mashed potatoes to a serving dish, creating elegant swirls on the surface and garnishing with a light sprinkle of chopped chives or finely minced parsley.
Notes
- Opt for starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest texture that absorbs butter and cream perfectly.
- Allow hot potatoes to steam dry in the pot, which helps prevent watery mashed potatoes and ensures maximum flavor absorption.
- Warm your heavy cream and butter before adding to potatoes to maintain temperature and create ultra-smooth, velvety consistency.
- For a lighter version, substitute half the heavy cream with low-fat milk or Greek yogurt to reduce calories while keeping rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 408
- Sugar: 1 g
- Sodium: 315 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg