Instructions:
Step 1
Peel and chop the potatoes into uniform pieces for even cooking.
Step 2
Yukon Gold potatoes provide a buttery texture, while Russets are good for a fluffier result.
Step 3
Add water to a large pot and place a steamer basket inside.
Step 4
Arrange the potato pieces in the steamer basket.
Step 5
Bring the water to a boil, then reduce to a simmer.
Step 6
Cover and steam the potatoes for 20-25 minutes, or until fork-tender.
Step 7
Steaming helps retain more nutrients and flavor compared to boiling.
Step 8
While the potatoes steam, gently warm the heavy cream in a small pan over low heat.
Step 9
Cut the butter into small pieces and allow it to soften at room temperature for easier mixing.
Step 10
Once the potatoes are tender, transfer them to a large bowl.
Step 11
Use a potato masher for a chunkier texture or a potato ricer for a smoother consistency.
Step 12
Gradually mix in the softened butter, mashing until well combined.
Step 13
Slowly pour in the warm cream while continuing to mash until the desired consistency is reached.
Step 14
Add salt and pepper to taste.
Step 15
For extra flavor, stir in garlic, fresh herbs like chives or parsley, or grated cheese.
Step 16
Mix the potatoes one last time to ensure everything is well-blended.
Step 17
Taste and adjust the seasoning as needed.
Tips:
Use Yukon Gold potatoes for a naturally creamy texture.
Steam, don’t boil, to retain flavor and nutrients.
Mash gently to avoid gummy potatoes.
Warm butter and cream blend better with hot potatoes.
Add extras like garlic, herbs, or cheese for more flavor.
Nutrition (Per Serving, Based on 4 Servings):
Calories: 380
Fat: 27g
Saturated Fat: 17g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Sodium: 150mg
Potassium: 900mg