Pin it
I first learned to whip up silky potatoes in Grandma's kitchen where she taught me the secret was using heavy cream. These smooth, velvety spuds bring total comfort to every meal they touch. I serve them at big holiday feasts and simple family dinners alike - they always get smiles from everyone who takes a bite.
Velvety Delight With Each Spoonful
I've made mashed potatoes every way possible, but nothing beats adding real heavy cream. It gives them a luxurious feel you just can't get any other way. The beauty lies in their simplicity - just a handful of good ingredients turns ordinary potatoes into something truly special.
Your Ingredients
- 5 pounds potatoes: Yukon gold or russet work best for ultra-creamy results.
- 2 cups heavy cream: This is what makes them incredibly silky.
- 1 stick salted butter: Don't go cheap here; quality butter makes all the difference.
- 2 teaspoons seasoned salt: I can't live without Lawry's for that perfect flavor boost.
Making Your Potatoes
- Prep Your Spuds
- Wash your potatoes thoroughly under cool water. You can peel them completely or leave some skin on for texture, then chop them into chunky pieces.
- Boil Until Done
- Toss those potato chunks into water and cook until they're soft enough to mash. Drain them thoroughly - nobody wants soggy potatoes.
- Mash To Perfection
- Start mashing while they're still steaming hot. This is crucial for that cloud-like fluffiness everyone loves.
- Mix In Richness
- Stir in your warmed cream, drop in the butter, and sprinkle that seasoned salt. Keep mixing until they're smooth and dreamy.
- Dish It Up
- Scoop everything into a nice serving dish, add a little butter on top, and watch your family's faces light up.
Insider Kitchen Advice
Getting the right potatoes really matters - stick with russet or Yukon gold for their perfect starch level. Always mash them while they're hot because cold potatoes turn gluey fast. Don't hold back on the seasoned salt, it gives so much more flavor than regular salt ever could. And remember, this isn't diet food, so go ahead and enjoy that extra butter.
Great Food Companions
These potatoes go with practically anything. They're amazing next to my sweet pineapple ham during Christmas or alongside a juicy herb turkey. For regular weeknights, I love them with crunchy breaded salmon. Throw in some roasted veggies like garlicky asparagus or sweet glazed carrots and you've got yourself a complete dinner.
Prep Them Early
When things get crazy, I often fix these potatoes ahead of time. They stay good in your fridge for about four days or in the freezer for a couple months. When you're ready to eat, just warm them up with a splash of milk. For an extra touch, put some butter chunks on top before heating - they'll taste freshly made.
Questions People Ask
My friends always wonder which potatoes to buy and I tell them russet or Yukon gold are your best bet. Folks ask about keeping skins on - totally fine if you want that homestyle feel. Many people question if they need heavy cream, and while milk works in a pinch, cream really takes them to another level. And yes, plain salt will do the job, but seasoned salt adds that special touch that makes people ask for your recipe.
Pin it
Frequently Asked Questions
- → What makes russet or Yukon gold potatoes ideal?
Their starch is just right! Russets make fluffy mash, while Yukon golds bring a buttery, rich taste.
- → Should potatoes start in cold water or boiling?
Always start with cold water. Heating together evenly cooks the pieces. Starting in boiling water can make them uneven.
- → How can I avoid lumps?
Smash your taters while they're hot! Uniformly cut pieces help. Be gentle—overmixing turns them into paste.
- → Can I prepare them early?
Sure, they’re good for up to two days. Just reheat with a splash of cream or butter to get that rich texture back.
- → Why pick seasoned salt instead of plain?
Seasoned salt gives an extra depth of flavor. If you’ve only got plain salt, add garlic powder or other spices to kick it up.