Creamy, Creamy Mashed Potatoes

Creamy, Creamy Mashed Potatoes
4.5 from 2 ratings
Four ingredients is all it takes to achieve creamy, buttery, blissful mashed potatoes this Thanksgiving. This recipe by James P. DeWan was originally published in the Chicago Tribune.
Prep Time
Cook Time
Total time: 35 minutes
  • 2 pounds russet potatoes, peeled, cut into large chunks
  • 3/4 cup whipping cream, half-and-half or chicken broth
  • 5 tablespoon unsalted butter, softened at room temperature
  • 2 teaspoon coarse salt, see note
  1. Place the potatoes in a saucepan of cold, unsalted water; heat to a boil over high heat. Reduce heat to a simmer. Simmer until fork-tender, about 20 minutes. Drain potatoes; return to the dry saucepan. Heat over very low heat to dry the potatoes, shaking the pan to keep them from sticking, about 3 minutes.
  2. Meanwhile, heat the cream in a small saucepan over medium heat almost to a boil.
  3. Press hot potatoes through a ricer or food mill into a large bowl; add the butter, coarse salt and half of the cream to potato puree. Combine with a rubber spatula until smooth. Add extra cream, if necessary, to achieve desired consistency. (Remember, potatoes will stiffen up as they cool.)