Ingredients
Scale
- 2 pounds Russet potatoes
- ½ cup unsalted butter
- ½ cup heavy cream (or milk for a lighter option)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 2 cloves garlic (optional, roasted for added flavor)
Instructions
- Peel and chop the Russet potatoes into equal-sized chunks.
- In a large pot, cover the potato chunks with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until tender (15-20 minutes).
- Drain the cooked potatoes and let them sit in the colander for a minute to evaporate excess moisture.
- Return the drained potatoes to the pot over low heat. Add unsalted butter and heavy cream, stirring gently until melted.
- Mash the potatoes using a potato masher or ricer until smooth and creamy, being cautious not to over-mash.
- Season generously with salt and freshly cracked pepper; fold in roasted garlic if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg