In my opinion, there is nothing. I repeat, NOTHING (!!!) better than a good old fashioned classic mashed potato. I’ve learned so many mashed potato techniques as a chef, and this recipe is a blend of all my favorite flavors and methods. I keep it very simple with my seasonings, but you can add onion and garlic powder, or whatever seasoning you prefer. These remind me of a delicious mash you would get at a steakhouse with the luscious creamy texture, lots of butter, cream and a pop of white pepper (unsung hero of the dish IMO.)
The Best Classic Mashed Potatoes
Ingredients
- 5 lb Russet potatoes
- 3 cups heavy cream or more as needed, I recommend buying a quart
- 2 sticks unsalted butter cubed (I recommend a good brand for this such as Kerrygold)
- Salt to taste
- Ground white pepper to taste
- Garlic powder to taste
Directions
- Fill a stock pot with cold water. Peel and cut each potato into 8 pieces. Place the potatoes in the cold water as you work to prevent oxidizing. When complete, make sure the potatoes are covered by three to five inches of water. Bring to a boil and add 3 tablespoons of salt.
- Reduce heat to a simmer and cook the potatoes until fork tender, about 10-15 minutes. Check on them at 10 minutes to be safe as you don’t want them too mushy.
- While the potatoes are cooking, combine the cream and 1 1/2 sticks of butter in a sauce pot. Scald the cream-butter mixture by bringing it to a boil. Whisk as it rises in the pot, and turn off the heat.
- Cover to keep it warm at the back of the stove. Once the potatoes are cooked drain them in a colander and place them back in the dry pot. Place the pot back on the stove top over medium heat. Stirring constantly, “dry-steam” the potatoes for 3-4 minutes to release the excess moisture. They should be slightly crumbly.
- Pass the cooked potatoes through a potato ricer or the fine disk of a food mill. Reheat the cream and butter mixture if it cooled down. Add the cream and butter mixture, as needed, to the potatoes and mix with a whisk until smooth. Do not add it all at once. Season with salt, white pepper and garlic powder. If needed, heat more cream and butter and add it for a smoother consistency.
- Let the potatoes cool to room temperature before storing in plastic bags to freeze for up to 1 month. Thaw in the fridge 1 day before you plan to serve them.
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