If you are anything like me, you have your Thanksgiving menu planned out by the end of October. This is the best mashed potato recipe, hands down. Of course make sure all of your ingredients are organic and local if possible.
This is a very simple mashed potato recipe to be the perfect match to any meal. The technique is what matters most, the “little things”. Cutting the potatoes evenly so that they cook evenly… Using salted water to cook the potatoes… Holding the potatoes warm correctly so that they don’t burn or dry out…
These are best served right away. If you need to have them sit and stay warm while you wrap up the rest of your cooking you can set up a bain marie with a slightly larger pot and hot water. Place the potato pot in the larger pot and fill the larger pot with hot water. Leave the burner on low until it’s time to plate. This isn’t the best picture, but hopefully you see what I mean with the bain marie
Best Creamy Mashed Potatoes Recipe
Serves 8-10 people
4lb. Russet potatoes, peeled and evenly cut (This is important for even cooking.)
1 bay leaf
2 garlic cloves
pinch black peppercorns
2c heavy cream (more as desired)
8T butter, room temperature (more as desired)
Salt and pepper to taste
Optional: chives thinly sliced for garnish.
- Place the peeled and cut Russet potatoes into a pot of cold, salted water. Bring to a boil. Cook until there is no resistance when pierced with the tip of a knife.
- Meanwhile, gently heat the heavy cream in a small pot with bay leaf, garlic cloves and black peppercorns. Do not let it come to a boil. Keep warm.
- When the potatoes are tender, drain with a colander and put them through the fine holes of a ricer, back into the pot that they were cooked in. Work quickly to maintain the heat. If you do not have a potato ricer, use a potato masher.
- Strain the aromatics from the heavy cream. Slowly add and stir in the heavy cream to the mashed potatoes. When fully incorporated, stir in the butter a couple of tablespoons at a time. If you have more and are so inclined, you can continue to add more warm cream and butter, as much as the potatoes will allow you to incorporate. (That is how some high end restaurants achieve their impossibly creamy mashed potatoes.)
- Season to taste with salt and pepper. Garnish if desired.
If you want to get a head start on your prep work, you can peel and cut your potatoes and place them in cold water in the refrigerator the night before. Reheating mashed potatoes is not ideal.