Perfect Mashed Potatoes
Recipe - Stillwater
Perfect Mashed Potatoes
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Ingredients
5 lbs medium russet potatoes, peeled and halved crosswise
1 tablespoon salt
2 cups heavy cream
12 cloves garlic
1/2 cup butter, cut in tbsp, softened
Directions
- Place potatoes in large saucepan or Dutch oven; add salt and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20–30 minutes or until potatoes are very tender.
- Meanwhile, place heavy cream and garlic in small saucepan over medium heat. Bring just to a boil, then reduce to a simmer. Simmer 20 minutes. Remove from heat; cover and keep warm. Strain cream into a measuring cup; discard garlic.
- Drain potatoes. Add butter to pan, off the heat. Rice potatoes with potato ricer or mash until no lumps remain. Stir in cream, season with salt and pepper. Gently stir until butter is melted.
Tip:
Make up to 2 days ahead and refrigerate, covered. To reheat, microwave on high, stirring often, until steaming.
Pairs beautifully with our Fancy Swedish Meatballs
15 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Produce Russet Potatoes, 1 Pound
$1.49 avg/ea was $1.79 avg/ea$1.49/lb
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$3.69$3.69/pt
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Directions
- Place potatoes in large saucepan or Dutch oven; add salt and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20–30 minutes or until potatoes are very tender.
- Meanwhile, place heavy cream and garlic in small saucepan over medium heat. Bring just to a boil, then reduce to a simmer. Simmer 20 minutes. Remove from heat; cover and keep warm. Strain cream into a measuring cup; discard garlic.
- Drain potatoes. Add butter to pan, off the heat. Rice potatoes with potato ricer or mash until no lumps remain. Stir in cream, season with salt and pepper. Gently stir until butter is melted.
Tip:
Make up to 2 days ahead and refrigerate, covered. To reheat, microwave on high, stirring often, until steaming.
Pairs beautifully with our Fancy Swedish Meatballs