Total Time
30mins
Prep 10 mins
Cook 20 mins

For beginners. Simple, delicious.

Ingredients Nutrition

Directions

  1. Peel, and roughly chop potatoes into equal sized chunks.
  2. Place potatoes in a pot and add water to cover. Add a few dashes of salt.
  3. Bring potatoes to a boil until easily pierced with a fork, approximately 10 minutes depending on the size of your chunks.
  4. Drain cooking water from the potatoes and place them in a large bowl. Cover them with a cloth dishtowel to further absorb moisture.
  5. Combine the butter and cream in a saucepan over medium high heat. Scald the cream mixture just until steaming (do not boil).
  6. Remove the dishtowel and pour 1/2 the hot cream mixture into the bowl with the potatoes.
  7. Using a potato masher or a hand mixer, mash and blend the potatoes and cream until smooth and fluffy.
  8. Add the rest of the hot cream as desired and mix for creamier potatoes.
Most Helpful

Awesome! Everyone in my family ate and liked these - even the two who had decided that they only liked mashed potatoes from flakes. The gold potatoes have a nice flavor - I had only used Idahos for "real mashed potatoes" in the past. I used about 1/2 cup rice milk with 4 tbsp. of Smart Balance butter substitute as I have a 3 year old who seems to have a problem with dairy products.

Blessed*One February 01, 2008

I made these tonight , and found that they were not as good as our usual recipe. They were ok, but they were not the same- And I dirtied more dishes. Sorry!

Loves2Teach July 07, 2007