American/ Side Dishes

Creamy Mashed Potatoes

Creamy Mashed Potatoes

Yesterday when I shared Pot Roast with Mushroom Gravy I promised to share my recipe for the creamiest, yummiest mashed potatoes ever. Well since I always keep my word,  here it is.

For those of you that don’t know,  I am a HUGE mashed potato fan. I could seriously eat them for breakfast, lunch and dinner. When I was a kid, instead of reaching for cookies or potato chips when I wanted a snack, my best friend and I would make mashed potatoes and gravy. Back then we were making boxed mashed potatoes and a packet of gravy, but now that I have grown up a bit I prefer to make my own mashed potatoes and this recipe is the result. As far as ingredients go this recipe is very simple:  potatoes, real butter, half and half and salt and pepper. The special thing is in the technique. I actually use a hand mixer to whip the potatoes until they are creamy and smooth.

Creamy Mashed Potatoes

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes
  • 3 tablespoons butter
  • 1/2 cup half and half
  • salt and pepper to taste

Instructions

1

In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.

2

Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.

Notes

I know, you dont think that it could possibly be that easy to make the creamiest, yummiest mashed potatoes ever, but trust me, these mashed potatoes are so good that I didn't even need gravy. Enjoy!

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