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  • Writer's pictureAnthony DeNovellis

Basic Mashed  Potatoes

Simple, fluffy, delicious. Everything you want  in your basic mashed potatoes.  


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  • 2 lbs russet potatoes, peeled and cut in  half 

  • 4 Tbsp salted butter 

  • ½ cup heavy cream 

  • ½ cup whole milk 

  • 1 tsp kosher salt 

  • ½ tsp garlic powder 

  • ½ tsp onion powder 


Place the potatoes in a large pot, and  cover with cold water, to about 1 inch above  the potatoes. Heat to boiling over high heat,  and boil until a fork easily pierced the  potatoes, and before the potatoes start  falling apart (start checking at 20 minutes). 

While the potatoes are boiling,  combine the cream, milk, and spices in a  sauce pan, and heat to a simmer.  

When the potatoes are ready, strain  the water out, and allow them to steam for  2-3 minutes, allowing more water to  evaporate from them. Press them through a  potato ricer, into a mixing bowl or the  warmed bowl of a stand mixer. Add the  softened butter and immediately beat the  potatoes and butter together until  completely combined. With the mixer still  running, slowly pour in the hot milk mixture  and beat until the potatoes are fluffy and all  of the moisture is incorporated.   Serve hot - gravy optional.  

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