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My mashed potato adventure kicked off in my grandma’s tiny kitchen. She let me in on her favorite trick—using plenty of heavy cream. It turns regular spuds into a dreamy mash that brings comfort to any table. The smooth texture feels like a warm hug, whether you’re piling it next to a roast on Sunday or sharing with friends at the holidays. These creamy potatoes just make everyone happy, every time.
Heavenly Comfort Mash
No matter how many other ways I’ve whipped up mashed potatoes, I always come back to real heavy cream. It takes things to a whole new level of richness and makes them crazy velvety. What’s cool is, you don’t even need a ton of stuff—just a few top-notch basics and you’ll end up with mashed potatoes everyone talks about.
Here's the Lineup
- 2 teaspoons seasoned salt: My heart belongs to Lawry's for its punchy flavor.
- 1 stick salted butter: Go for the best you can find; trust me, it matters.
- 2 cups heavy cream: This one’s non-negotiable—gives unbeatable silkiness.
- 5 pounds potatoes: Yukon gold or russet nail the creamy vibe every time.
Simple Hands-On Steps
- Set Up for Serving
- Scoop your mashed potatoes into a nice bowl, throw on some extra butter, and get ready for smiles all around the table.
- Pour and Blend
- Warm your cream, then pour it over the potatoes. Toss in the butter and a good sprinkle of seasoned salt. Give everything a good mix so it’s as creamy as you like.
- Mash Time
- While your potatoes are fresh and hot, mash them up so they’re super fluffy and smooth. This is when everything comes together.
- Cook Those Potatoes
- Put your chopped potatoes into boiling water. Let them get all soft and tender, then drain fast—you don’t want soggy spuds.
- Clean and Chop
- Wash those potatoes really well. Peel 'em if that's your style, or leave some skin for a little extra. Cut everything into big chunks to get them ready.
Pro Tips from My Kitchen
Choosing Yukon gold or russet is a game changer because they’re just starchy enough for the best mash. Always work with hot potatoes; trust me, cold ones just don’t mash right. Don’t pass on the seasoned salt—it layers on flavor that plain salt can’t touch. And hey, they’re meant to be a luxury side, so if you want a little more butter, go for it.
Best Matches for This Mash
These spuds go with basically anything. They’re awesome with crispy panko salmon on a weeknight, or right next to a juicy herb-roasted turkey breast. They absolutely belong with my pineapple glazed ham at Christmas. For sides, I add roasted veggies like honey carrots or parmesan-y asparagus, and you’re set for a stellar meal.
Make-Ahead Game Plan
I’m all about saving time, so I usually whip these up ahead. They last in your fridge up to four days or hang out in the freezer for a few months. To bring them back to life, just mix in a splash of milk and heat gently. If you’re after even more decadence, pop a little butter on top before reheating and nobody will know they’re not fresh from the pot.
Quick Answers to Your Mash Questions
People always wonder about the best potatoes—russets or Yukon gold are my pick every time. If you’re into a chunkier, rustic feel, leave some skin on. Heavy cream wins, but milk or even half and half are still tasty enough in a pinch. Sure, plain old salt will do, but seasoned salt adds that flavor boost you can’t fake.
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Frequently Asked Questions
- → Why pick russet or Yukon gold potatoes?
They've got just the right starch levels. Russets turn out fluffy, while Yukon golds bring a buttery note.
- → Should I start with cold or boiling water?
Start cold and heat them together for even cooking. Tossing potatoes into boiling water can leave them unevenly cooked.
- → How do I avoid lumps?
Mash the potatoes while they're hot and keep the cuts even for consistent cooking. Don’t overdo it, or they’ll turn gummy.
- → Can I prep this in advance?
Definitely! Store them for up to 2 days. Reheat carefully with more butter or cream to bring back the smoothness.
- → Why use seasoned salt here?
Seasoned salt gives extra flavor layers. No seasoned salt? Toss in garlic powder or similar spices with regular salt.