Creamy and comforting, buttery mashed potatoes are the quintessential side dishes that complement a wide range of main courses. This classic recipe elevates humble potatoes to a dish worthy of special occasions and everyday meals alike. The key to perfect mashed potatoes lies in their silky texture and rich flavor, achieved by combining the right type of potatoes with plenty of butter and cream. Whether you¡¯re serving them with a holiday roast or weeknight chicken dinner, these buttery mashed potatoes are sure to be hits with everyone at the table.
INGREDIENTS
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? 2 pounds Yukon Gold potatoes, peeled and quartered
? 1/2 cup unsalted butter, at room temperature
? 1/2 cup heavy cream, warmed
? Salt, to taste
? Freshly ground black pepper, to taste
? Chopped fresh chives or parsley, for garnish (optional)
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INSTRUCTIONS
list of 6 items
1. Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over
medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain and Dry: Drain the potatoes in a colander and return them to the pot. Place the pot over low heat for a minute or two to help dry out the potatoes,
shaking the pot occasionally.
3. Mash the Potatoes: Remove the pot from heat. Use a potato masher or a ricer to mash the potatoes until smooth.
4. Add Butter and Cream: Stir in the butter, a few pieces at a time, until fully melted and incorporated. Gradually add the warm cream, stirring continuously
until the potatoes are smooth and creamy.
5. Season: Season with salt and freshly ground black pepper to taste.
6. Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley, if desired. Serve hot.
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These buttery mashed potatoes can be prepared ahead of time and reheated gently on the stove or in the oven, making them a convenient and delicious addition
to any meal. Enjoy!
