The Creamiest Mashed Potatoes Ever

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, The Creamiest Mashed Potatoes Ever might be a recipe you should try. This recipe serves 6 and costs 64 cents per serving. One serving contains 425 calories, 5g of protein, and 33g of fat. This recipe from The Corner Kitchen requires cream, russet potatoes, salt, and unsalted butter. Thanksgiving will be even more special with this recipe. It works well as an inexpensive side dish. 12 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Try Creamiest Mashed Potatoes, The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever, and World’s Best Creamiest Mashed Potato for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Thoroughly wash the potatoes to remove any dirt.Cut the potatoes into large even chunks. Place the potatoes in a large pot and add cold water so it covers the potatoes by about 1 inch. Add 1 tablespoon of salt. Cover the pot and bring to a boil.Use a sharp knife to test the potatoes for doneness after about 15 minutes. The knife should go smoothly through the potatoes.Meanwhile heat the cream over low heat. It doesn't need to cook long, just until it's warmed up. Set aside.When the potatoes are done, drain the water using a colander.Working in batches, use a ricer or food mill to process the cooked potatoes, returning them to the original pot. Discard the skins. Once all of the potatoes have been processed, stir in the butter. Continue stirring until the butter has been completely incorporated and melted. Stir in the cream, mixing until it has been absorbed by the potatoes. Season to taste with salt.Transfer to a large bowl and serve immediately.

 

Step by step:

1. Thoroughly wash the potatoes to remove any dirt.

2. Cut the potatoes into large even chunks.

3. Place the potatoes in a large pot and add cold water so it covers the potatoes by about 1 inch.

4. Add 1 tablespoon of salt. Cover the pot and bring to a boil.Use a sharp knife to test the potatoes for doneness after about 15 minutes. The knife should go smoothly through the potatoes.Meanwhile heat the cream over low heat. It doesn't need to cook long, just until it's warmed up. Set aside.When the potatoes are done, drain the water using a colander.Working in batches, use a ricer or food mill to process the cooked potatoes, returning them to the original pot. Discard the skins. Once all of the potatoes have been processed, stir in the butter. Continue stirring until the butter has been completely incorporated and melted. Stir in the cream, mixing until it has been absorbed by the potatoes. Season to taste with salt.

5. Transfer to a large bowl and serve immediately.

Nutrition Information:

covered percent of daily need