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.