Make these easy mashed potatoes without milk for the perfect side dish! This easy mashed potato recipe makes creamy and delicious potatoes that will make a great addition to any meal or even Thanksgiving dinner.
3lbsrusset potatoespeeled and diced into 1/2 to 3/4 inch cubes
1/2cupbutterat room temperature
1 1/2tspkosher salt
1/2tspfreshly ground black pepper
Put the potatoes in a medium pot and cover with cold water. Drain the water to remove any excess starches and then fill the pot with more cold water until the potatoes are just covered with water. Cover the pot and bring the water and potatoes to boil over high heat.
Once boiling, uncover the pot and reduce the heat to medium to maintain a simmer. Simmer the potatoes until they are easily pierced and crushed by a fork, about 10-15 minutes.
Once tender, drain the potatoes in a colander.
Return the empty pot to medium heat. Add the cream to the pot and heat just until warmed, about 1-2 minutes. Once warmed, remove the pot from the heat and set the cream aside for later.
Add the potatoes back to the empty pot and lightly mash with a whisk to break up the potatoes. Add in the room temperature butter and continue to mash and stir with the whisk until the butter is fully incorporated. Add the warm cream, salt, and pepper and continue to mash until smooth.
Serve warm with butter, gravy, or your favorite main dish.
Use high-quality cream and butter since they’re the only things really flavoring the potatoes other than salt and pepper.Use a whisk rather than a fork to mash for the maximum creaminess.Double the recipe and enjoy mashed potatoes all week long. Store in an airtight container in the fridge for up to five days and just warm them back up in the microwave or oven.Use a potato chopper for quick and even dicing.Use room temperature butter and warm cream to help them incorporate into the potatoes better.