Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream (or milk)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 2 cloves roasted garlic (optional)
Instructions
- Prepare the Potatoes: Peel and cut the russet potatoes into even chunks. Rinse in cold water to remove excess starch.
- Boil the Potatoes: Place potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat.
- Check for Doneness: Boil for 15-20 minutes until fork-tender. Drain well.
- Add Butter and Cream: In the same pot or mixing bowl, combine hot potatoes with butter and heavy cream, mashing until smooth.
- Season to Taste: Mix in salt and pepper; add roasted garlic if using.
- Serve Warm: Transfer to a serving dish and garnish with additional butter or herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg