Mashed potatoes are ultra-versatile (once you've got the basics down pat). So, we're sharing our ultimate 'basic' mashed potato recipe.
by Lindsay Evans
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Ultra-versatile and oh so comforting, mashed potatoes are one of those things we just can't live without. But if we're honest, many attempts to make this winter staple turn out either too runny, too dry or simply just too lumpy. So, we're sharing our ultimate 'basic' mashed potato recipe with you. Once you've got it mastered, the skies the limit on the variations you can try!
If you need some inspiration, check out our 4 Twists of Mashed Potatoes here!
2 lb large Yukon gold potatoes
4 to 6 tbsp unsalted butter, cubed
1/2 to 1 cup table cream
sea salt and cracked black pepper to taste
freshly chopped herbs (optional)
Rinse, peel, and chop your potatoes into 1 1/2-inch chunks (or quarter them, if they’re on the smaller side). Transfer your potatoes to a large heavy pot and add enough cold water to cover potatoes by at least 2-inches. Add a good pinch of salt and bring to a boil.
Boil potatoes for 20 to 25 minutes, or until they are very tender when pierced with a knife. Drain well in a colander and turn potatoes back into pot. Add butter, cream, salt and pepper. Use a potato masher to mash until you reach your desired consistency.
Once you've got this basic recipe mastered, the skies the limit on the variations you can try!