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a bowl of buttery mashed potatoes on a holiday table in a wide horizontal shot, fluffy swirls topped with a melting pat of butter and a sprinkle of chives, pine and candles around the table, warm inviting light, shallow depth of field, landscape orientation

Buttery Mashed Potatoes by Chef John

Mashed potatoes mixed with butter and warm cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cubed
  • 0.75 cup butter
  • 1 cup heavy cream warmed
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Boil the cubed potatoes in salted water until fork-tender, about 18 minutes.
  2. Drain well and return the potatoes to the warm pot to dry for a minute.
  3. Mash the potatoes with the butter until it melts in.
  4. Stir in the warm cream a little at a time until smooth and fluffy.
  5. Season with salt and pepper and serve hot with an extra pat of butter on top.

Notes

Warming the cream before adding it keeps the potatoes from turning gluey or cold.