Creamy Mashed Potatoes
My Creamy Mashed Potatoes are a staple recipe that can be made any day of the week or on special holidays. I combine russets and Yukon Gold potatoes to get the perfect mashed potato texture. The addition of half and half steeped with garlic and a bay leaf really makes this recipe extra special.
- 1 1/2 pound Yukon gold potatoes
- 1 1/2 pound russet potatoes
- 2 teaspoons salt
- Water to boil potatoes
- 1/4 cup salted butter
- 1 cup heavy cream
- 1 bay leaf
- 1 garlic clove whole
- Salt and pepper to taste
- Use a vegetable peeler to peel all the potatoes. Chop the potatoes into large chunks and add them to a pot with water to prevent browning and oxidization. Once all the potatoes are peeled and chopped, dump out the water and then re-fill the pot with cool water until the potatoes are fully covered.
- Next, add the salt to the pot. Place the pot on the stove and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and cook the potatoes for 20-25 minutes, or until the potatoes are tender. Use a sharp knife to test the doneness of the potato by inserting it into the enter of a potato- it should easily slide right through the center of the potato.
- In the meantime, heat the butter and whipping cream in a separate pot on the stove until warmed through and set aside. Add the garlic and bay leaf and continue to steep over low heat while the potatoes cook.
- Remove the pot from the heat and strain the potatoes using a colander. Return the potatoes to the pot on the stove over low heat. Add the butter and salt and pepper to taste and use a potato masher to mash the potatoes. Once half of the potatoes are mashed, add the milk and continue to mash until smooth. If you don’t have a potato masher, you can use a fork (I highly do not recommend putting them in the food processor since the potatoes will be really gummy).
- Add the potatoes to a serving bowl and top with a pat of butter for garnish. Serve immediately and enjoy!