Classic Mashed Potatoes are a buttery, creamy side dish that stand the test of time on dinner tables everywhere.
This is your classic go-to recipe whether you are making a simple dinner at home or in charge of mashed potato duty at the family holiday dinner. With a few simple ingredients and tips, you will have the best classic mashed potatoes to serve with Classic Poultry Gravy or Classic Beef Gravy or simply with melted butter.
Ingredients in Classic Mashed Potatoes
- Potatoes – Two kinds of potatoes for the ultimate texture and flavor. Russet baking potatoes, the classic brown skinned potato and Yukon Gold potatoes, with the golden thin skin.
- Butter – A stick of real salted butter.
- Cream – Heavy cream or whipping cream.
- Salt & Pepper – Good salt and cracked black pepper.
FIND US ON INSTAGRAM – TAG PHOTO @outwest.lifestyle
Related Recipes
Meat and potato dishes that pair perfectly with Classic Mashed Potatoes. Nona’s Glazed Meatloaf is packed with flavor and moisture from finely chopped carrot, celery and onion topped with a sweet and tangy glaze. Pork Chops with Mushroom Sauce is an easy weeknight meal with seared chops and a flavorful mushroom sauce with shallot, sherry and butter. Herb Crusted Prime Rib uses a no-fail method that will definitely impress your guests, with flavors of garlic, fennel seed, coriander and caraway seed.
Classic Mashed Potatoes
Ingredients
- 2 Russet baking potatoes peeled
- 2 Yukon Gold potatoes peeled
- 1/4 cup heavy cream
- 1/2 cup butter divided
- salt and pepper
Instructions
- Peel and cut potatoes into equal size pieces. Place in large pot and fill with water. Add about 1 teaspoon salt to pot and boil until fork tender.
- When you can easily pierce each potato with a fork, drain water, reserving 1-2 cups for gravy. Place pot back on warm burner with heat turned off.
- Using a fork, masher or ricer, mash potatoes until fully mashed with no chunks remaining. Add 4 tablespoons butter (1/2 stick) and fold to combine. Add heavy cream and fold to combine. Salt and pepper to taste.
- Place in serving bowl and top with remaining pats of butter.
