Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and quartered
  • 1 tsp (5g) Salt
  • ½ cup (120ml) Heavy cream
  • 4 tbsp (57g) Unsalted butter, softened
  • ¼ tsp (1.25ml) Ground white pepper
  • Optional: 1-2 cloves garlic, minced
  • Optional: 2 tbsp (30ml) Sour cream or crème fraîche
  • Optional: 2 tbsp (10g) Fresh chives, chopped

Instructions:

  1. Peel and quarter potatoes. Rinse to remove excess starch.
  2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes).
  3. Drain potatoes thoroughly in a colander. Return them to the pot and place back on the burner (turned OFF!) to dry them out for a minute or two.
  4. Mash potatoes with a potato masher or push them through a ricer back into the pot.
  5. Add the softened butter and heavy cream (or milk) to the mashed potatoes. Stir until smooth and creamy. If using, add minced garlic at this stage.
  6. Season with salt and white pepper to taste. Add sour cream or crème fraîche, if desired. Garnish with fresh chives, if desired. Serve immediately. This is the best mashed potato recipe.