Buttered Mashed Potatoes
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Silky mashed potatoes whipped with warm butter and cream, seasoned simply with salt and pepper.
Recipe Facts
| Prep Time | 15 min |
|---|---|
| Cook Time | 25 min |
| Total Time | 40 min total |
| Servings | 6 servings |
| Difficulty | Easy |
| Date Added | October 1, 2026 |
Ingredients
- 3 lb / 1.36 kg Yukon Gold potatoes, peeled and cubed
- 1 Tbsp / 18 g kosher salt, for the water
- 1/2 cup / 113 g butter, cut into pieces
- 3/4 cup / 180 mL heavy cream, warmed
- 1 tsp / 6 g kosher salt, plus more to taste
- 1/2 tsp / 1 g freshly ground white pepper
Step-by-Step Instructions
- Step 1: Boil the potatoes in well-salted water 20 minutes, until a knife slides in easily. Drain and let them steam dry 5 minutes.
- Step 2: Rice or mash the potatoes while hot, then beat in the butter until melted.
- Step 3: Stir in the warm cream, salt, and white pepper and whip until smooth and fluffy. Taste and adjust the salt.
Cook's Notes
- Serves 6 | large pot | ricer or masher
- Steam the potatoes dry after draining so the mash is fluffy, not gluey.
- Warm the cream and butter so they absorb evenly.
- Butter and cream only, no oil or margarine.
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