* 2.2 lbs (1 kg) starchy potatoes (Yukon Gold or Russet are ideal)
* 6 oz (175 g) unsalted butter
* ½ cup (100 ml) hot heavy cream (or heavy whipping cream)
* Salt to taste
* Optional: garlic powder, white pepper, nutmeg, or chopped chives
Step-by-step: How to make the creamiest mashed potatoes ever
1. Cook the potatoes perfectly;
Peel and cut the potatoes into evenly sized chunks so they cook evenly. Boil them in salted water until fully tender (about 20 minutes).
2. Remove excess moisture:
Drain the potatoes and return them to the hot pot for 1 minute, stirring gently to let any leftover water evaporate. This trick improves the final texture.
3. Mash with care:
Use a potato ricer or manual masher — never a blender or food processor! The goal is a creamy consistency without turning the potatoes gummy or sticky.
4. Add butter and mix with love:
Gradually add the butter, letting it melt into the potatoes. This adds a rich flavor and silky base.
5. Pour in the hot heavy cream:
Here’s the magic moment. Slowly add the hot cream while mixing. You’ll notice the texture change instantly!
6. Season and customize:
Adjust the salt, add pepper, a dash of nutmeg, or fresh herbs if you like. Your mashed potatoes are now ready to shine.
Why this trick works in every kitchen:
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