Quick answer: boil 2 lb of peeled, chunked potatoes in salted water until tender, drain and dry them in the pot for a minute, then mash with 4 tablespoons of butter and ½-¾ cup of warm heavy cream. Season with salt and pepper.
Ingredients (4-6 servings)
- 2 lb (900 g) Yukon Gold or russet potatoes
- 4 tbsp (55 g) butter
- ½-¾ cup (120-180 ml) heavy cream
- Salt and pepper
How to make them
- Peel the potatoes and cut into even 1½-inch chunks.
- Start in cold, well-salted water. Bring to a boil and simmer for 15-20 minutes, until a knife slides in.
- Drain, return to the hot pot and let the steam escape for a minute.
- Warm the cream and butter together.
- Mash or rice the potatoes, then stir in the warm cream and butter a little at a time. Season.
Cream, half-and-half or milk?
| Dairy | Result |
|---|---|
| Heavy cream | Richest and silkiest; holds and reheats well |
| Half-and-half | Creamy but lighter; a good everyday choice |
| Whole milk | Light and fluffy; add extra butter |
| Sour cream or crème fraîche | Tangy; use alongside cream or milk |
How the creams compare: heavy cream vs half-and-half and heavy cream vs milk.
Tips
- Yukon Golds are naturally buttery; russets are fluffier.
- Warm the cream: cold dairy cools the potatoes and makes them stiff.
- Salt the cooking water well.
- A ricer gives the smoothest mash.
Variations
- Garlic: simmer 4 peeled cloves with the potatoes and mash them in.
- Parmesan: stir in ½ cup grated cheese.
- Chive: 2 tbsp chopped chives.
- Brown butter: brown the butter before adding.
More savory uses for the carton: creamed spinach, cream sauce for pasta and heavy cream recipes.
Frequently asked questions
How much heavy cream do I put in mashed potatoes?
About ½ to ¾ cup of warm heavy cream for 2 lb of potatoes, with 4 tablespoons of butter. Add it gradually until the mash is as loose as you like.
Is heavy cream better than milk for mashed potatoes?
It makes a richer, silkier mash that reheats better. Milk gives a lighter result; half-and-half is in between.
Why are my mashed potatoes gluey?
They were overworked. Use a masher or ricer, never a blender or food processor, and stop once smooth.
Can I make mashed potatoes ahead?
Yes. Mash made with heavy cream reheats well. Refrigerate for up to 2 days and reheat gently with a splash more cream.
