classic mashed potatoes

I don’t think there is a more beloved side than that of the mashed potato. It screams holiday buffet, comfort food, and side dish extraordinaire.

It’s also my mother’s most requested dish to be dropped off at her doorstep.

While I have many versions on this site, this is the classic version I always make if I don’t need to prep ahead of time, and works perfectly as both a side, or under fish, pork, chicken, etc. There are no limitations with uses of this one.

Ingredients:

5 russet potatoes, peeled

8 Tbsp butter, cut in 1 Tbsp portions

1/2 cup cream

1/2 tsp salt

Directions:

Cut potatoes into sixths, and place into a large sauce pan filled with cold salted water (3 - 4 hefty pinches). Bring water to boil, and continue to boil until potatoes are fork tender. About 15 minutes.

Drain water, and return potatoes and pan to low heat. Add butter, cream, and salt.

Using a potato masher, mash until combined and potatoes are fluffy. Taste for additional salt if warranted.