Ingredients
Scale
- 2 lbs Russet potatoes, peeled and chopped
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup heavy cream
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 2 cloves garlic (optional, roasted or sautéed)
- Fresh herbs like chives or parsley (optional, for garnish)
Instructions
- Peel and chop the Russet potatoes into even chunks.
- Place the potatoes in a large pot, cover with cold water, and add salt. Boil over medium-high heat until fork-tender (about 15-20 minutes).
- Drain thoroughly and return the potatoes to the pot over low heat for one minute to evaporate excess moisture.
- Add the unsalted butter and heavy cream to the warm potatoes; allow the butter to melt.
- Mash until desired smoothness is achieved, then season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg