Let's talk about a classic dish that never fails to comfort: Creamy Mashed Potatoes. This recipe is all about achieving that perfect smoothness and rich flavor that makes every bite a delight. Whether it's a holiday feast or a simple weeknight dinner, these mashed potatoes are always a hit!
Russet potatoes are ideal for mashing due to their high starch content, which results in a fluffy texture. Whole milk adds creaminess and helps achieve a smooth mixture. Unsalted butter brings richness without overpowering the dish with salt. Salt and black pepper are essential for seasoning and balancing flavors. Finally, heavy cream takes the creaminess up a notch, making these mashed potatoes irresistibly smooth.
Creamy mashed potatoes pair beautifully with roasted meats like turkey, chicken, or beef. Consider serving them alongside a rich gravy or a hearty stew for a comforting meal. They also make a great base for a shepherd's pie if you're feeling adventurous!
Start by peeling the potatoes and cutting them into 1-inch cubes. This ensures they cook evenly. Place these cubes in a large pot and cover them with cold water. Don't forget to add a pinch of salt to the water—it helps season the potatoes from the get-go.
Bring the pot to a boil over medium-high heat. Once it's bubbling, lower the heat to a simmer. Let the potatoes cook for about 15 minutes, or until they are tender when pierced with a fork. Drain the water and return the potatoes to the pot. This step helps them dry out a bit, which is crucial for a good mash.
While the potatoes are cooking, take a small saucepan and combine the milk, butter, salt, and pepper. Heat them over low heat until the butter has melted completely. This warmed mixture will blend more smoothly into the potatoes.
Slowly pour the milk mixture over the potatoes. Use a potato masher to combine everything until smooth. If you like your mashed potatoes a bit chunky, feel free to stop mashing earlier. Finally, stir in the heavy cream for that extra bit of indulgence and adjust the seasoning if needed. Serve them warm, perhaps with a little extra butter or some fresh herbs for garnish.
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