Ultimate Mashed Potatoes
Presenting our all-time favorite mashed potatoes recipe! These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.
Ingredients
- 3 1/2 cups Chicken broth
- 6 3 large Russet, 3 large Yukon Peeled and cut into 1-inch pieces (about 8 cups) Cut your potatoes into evenly sized smaller pieces for quick and even boiling.
- 1/2 cup Light cream
- 1/2 cup Sour cream
- 1/4 cup Chopped chives or micro greens (optional, considering putting it on the side)
- 2 tbsp Butter
- 1 tbsp Bacon Pepper To taste
- 1 tsp Salt If using unsalted broth only
Instructions
- Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. As soon as a dinner knife is easily inserted into a potato with minimal resistance, they’re ready to go. Drain the potatoes in a colander, reserving the broth.
- Immediately after the potatoes have been drained, return them to the hot stockpot, and place it back on the hot burner over low heat. Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes. Then remove the pan from the heat and set it aside,
- Mash the potatoes with 1/4 cup reserved broth, light cream, sour cream, chives, butter and bacon pepper. Add the additional reserved broth, if needed, until desired consistency. Garnish with bacon pepper. In general, you want to stir the liquids into your mashed potatoes until they are just combined. Don't overmix!
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