Creamy Mashed Potatoes Recipe
Servings: 6 to 8 servings
Calories: 229kcal
Equipment
Ingredients
- 5 3 1/2 lbs. large Yukon Gold potatoes, peeled and large diced
- 1 cup coffee cream 10%
- 6 Tbsp. butter salted
- Kosher salt
- Freshly ground pepper
- 1/4 cup olive oil
- Chopped fresh flat-leaf parsley or chives
Instructions
- Add the potatoes to a large pot of salted water. Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are very, very tender.
- Meanwhile, in a small saucepan warm the cream and add the butter over medium heat until the butter melts.
- Drain and then press the potatoes through a potato ricer into a large mixing bowl. Stir in the warmed cream and butter and mix until smooth and absorbed.
- Season with salt and pepper, then add in the olive oil and stir well.
- Garnish with a dab of butter and then chives or flat-leafed parsley and serve.
Notes
If making ahead of time, like in the morning or afternoon before serving then make up to the point of adding in the olive oil. Refrigerate covered. Reheat in the microwave, add in the olive oil, garnish with a dab of butter and then chives or flat-leafed parsley and serve.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 167mg | Fiber: 1g | Sugar: 2g