Mashed potatoes are an all-time American classic. From the days of the frontier to today, mashed potatoes have been a part of American cuisine for a long time. The origins of mashed potatoes are a bit of a debate. Some believe they originated with the Native Americans. Other’s believe it was a French man named Antoine Parmentier who was holding a potato cooking competition in 1771. And others believe the English came up with it centuries ago. None the less, they’ve become a staple of the american comfort food diet.
For this classic mashed potatoes recipe, we’re gonna go with the very basic foundation recipe. We’ll use russet potatoes, which are perfect for mashed potatoes. You can also use Yukon Gold or red potatoes, but russet always that rich creamy texture you love and enjoy.
It’s also very important ho you mash the potatoes. Some folks like to use an electric mixer. The problem there is, the mixer can actually over mash the potatoes and activate the starch, turning it into a sticky glue. Use a good ole hand masher. That way you also have that great homemade look that everyone loves.
- 2 lbs russet potatoes
- 6 tablespoons butter
- ¾ cup heavy cream
- Salt and pepper to taste
- Peel potatoes and cut into 1-2" chunks. Place potatoes in a large pot and cover with water to 1 inch over potatoes. Add a few pinches of salt and bring to a boil over high heat. Once boiling, reduce heat to medium and cover pot. Check potatoes for doneness with a knife or fork, it should take about 20 minutes.
- While potatoes are cooking, use a small sauce pan and melt butter with heavy cream. Let it simmer for a few minutes.
- Drain potatoes well and return to the large pot. Add the butter and cream mixture and mash with a hand masher to desired consistency.
- Add salt and pepper to taste