Ultimate Rich and Creamy Mashed Potatoes
The ultimate rich and creamy mashed potatoes using yellow potatoes, butter, and heavy cream!
Equipment
- Large Bowl
- Dutch Oven or Large Stock Pot
- Colander
- Potato Ricer or Food Mill
- Stand Mixer
- Rubber Spatula
Ingredients
- 4 Pounds Alsum Yellow potatoes
- 2 Cups Heavy cream
- 16 Tablespoons Unsalted Butter, melted
- Kosher Salt As needed
- Freshly ground black pepper As needed
Instructions
- Place the potatoes in a large stockpot. Cover with cold water and bring the pot to a boil over high heat. Once the pot comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are fork-tender and offer no resistance when pierced with a knife.
- Drain the potatoes and set in a colander. Carefully peel the potatoes while they are still hot. (This can be done, under cool running water, or by wearing foodservice gloves). Pass the potatoes through a ricer/food mill that has been set over the bowl of a stand mixer. Add the melted butter and half of the heavy cream to the potatoes.
- Whip the potatoes on low speed until the cream and butter are incorporated, about 30 seconds. Increase the speed to medium-high and whip the potatoes until they are smooth and creamy about 1 minute. Using the remaining cream, adjust the consistency of the potatoes to your liking. Creamier makes them looser, less cream makes them stiffer. Adjust the seasoning with the salt and pepper.