Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or half-and-half)
- 3 cloves garlic, minced (or roasted)
- Salt, to taste
- Pepper, to taste
- Fresh chives or parsley (optional)
Instructions
- Begin by peeling and dicing the russet potatoes into uniform pieces for even cooking. Rinse under cold water to remove excess starch.
- Place the diced potatoes in a large pot filled with salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes.
- Drain the cooked potatoes in a colander, allowing steam to escape for a minute or two.
- In a large mixing bowl, combine warm potatoes with butter and heavy cream. Mash using a potato masher or ricer until smooth—avoid over-mashing.
- Stir in minced garlic, salt, and pepper to taste. Adjust seasonings as needed.
- Serve in an attractive dish, garnished with fresh chives or parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg