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When I first got hooked on mashed potatoes, I was in my grandma’s kitchen. She showed me how heavy cream can turn spuds into pure velvet. Seriously, nothing feels cozier. Doesn’t matter if it’s a fancy holiday hookup or just a lazy roast at home—these mashed taters are always a crowd-pleaser. Folks go nuts for them every single time.
Heavenly Comfort in Every Bite
I’ve played around with all kinds of ways to make mashed potatoes, but real heavy cream has never let me down. That extra bit of richness just takes things to the next level. And guess what? Making them’s a breeze. With just a handful of simple things, you end up with potatoes that steal the show every time.
What You're Gonna Grab
- 2 teaspoons seasoned salt: I reach for Lawry’s because it really amps up the flavor game here.
- 1 stick salted butter: Get the fancy stuff if you can, trust me, it’s worth it.
- 2 cups heavy cream: This is the secret to that dreamy, smooth feel.
- 5 pounds potatoes: Yukon gold or russet always get my pick—crazy creamy results.
Easy Step-by-Step Directions
- Ready to Serve
- Spoon those gorgeous mashed potatoes into a serving bowl you love, swipe on a pat of butter for good measure, and get ready for some happy faces.
- Add the Good Stuff
- Pour in that warm heavy cream, then the butter, and don’t skip the seasoned salt. Give it all a solid stir until everything’s crazy smooth and lush.
- The Perfect Mash
- Now’s your moment—while they’re still hot, mash the potatoes so they’re fluffy and soft. Slow and steady wins here.
- Time to Cook
- Toss your cut potato chunks into a boiling pot and cook them until they’re fork-soft. Drain right away so they don’t get soggy.
- Get Your Potatoes Ready
- Give the potatoes a good rinse, peel (or leave some skin if you like it extra), then chop into hearty chunks.
Smart Kitchen Tricks
Don’t underestimate the potato choice—russet and Yukon gold give you that fluffy-in-the-middle, creamy-on-the-outside feel. Mash the potatoes when they’re good and hot, because if you wait, you’ll end up with a gluey mess. Go heavy with seasoned salt, regular salt just can’t bring that punch. And hey, nobody’s judging, add another slab of butter if you’re feeling it!
Tastiest Pairings
These mashed potatoes are awesome with pretty much anything. I go for them when I serve pineapple-glazed ham for the holidays or slide them up next to crisp panko salmon on a weeknight. Got roasted veggies like honey carrots or garlicky asparagus? Bring it on, because that combo never lets me down.
Prep-Ahead Wonder
Things get hectic, so I’ll sometimes make these in advance. Just stash them in the fridge for four days or tuck them in the freezer for a month or two. To reheat, splash in some milk and warm gently. Finish with dots of butter on top, and honestly, it’s like you made them that minute.
People Always Ask
Russet and Yukon gold potatoes are my forever favorites. Folks also ask about leaving skins on—totally your call if you dig that chunky vibe. If you’re thinking about subbing milk, go for it, but heavy cream makes them next-level. And trust me, seasoned salt cranks up that flavor in ways plain salt just can’t.
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Frequently Asked Questions
- → Why pick russet or Yukon gold potatoes?
These types have just the right starch balance. Russets give fluffiness, while Yukon golds bring that buttery taste.
- → Start cooking in cold or boiling water?
Use cold water and heat them together. This helps everything cook evenly. Tossing them in boiling water can lead to unevenly cooked pieces.
- → How to avoid lumps in mashed potatoes?
Make sure to mash the spuds while they’re still steamy hot. Keeping pieces cut evenly helps them cook through. Don’t overdo it while mashing or they’ll turn gummy.
- → Can I prep these in advance?
Yep! You can make them up to 2 days before. Gently rewarm with a bit more butter or cream to keep them smooth and creamy.
- → Why go for seasoned salt over plain?
Seasoned salt adds a little extra flavor punch. If you only have regular salt, try adding a sprinkle of garlic or other favorite spices.