Buttery Mashed Potatoes

By Jackie DeKnock  ,   

October 30, 2015

Simple light and fluffy mashed potatoes.

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8 lb. Yukon gold potatoes (or Russet potatoes work too)

1 1/2 tablespoons sea salt

4 bay leaves

¾ cup unsalted butter (or less if you prefer)

2 cups half and half cream or full 35% cream (or milk of you prefer)

¼ cup cream cheese

1/2 tablespoon sea salt

1/2 teaspoon ground white pepper

1/2 teaspoon freshly grated nutmeg

1/4 cup unsalted butter


Peel and remove eyes from the potatoes with a peeler or a small paring knife. Rinse under cold water, cut in half lengthwise, and dice into 1 ½ inch cubes. For light and fluffy mashed potatoes, it’s important to cut them into smaller, evenly-sized pieces. Place the potatoes into a pot with cold water and ensuring they’re fully submersed.

Add salt and bay leaves, and bring to a boil over high heat. As soon as the potatoes come to a boil, turn the heat to a simmer for 15 minutes 15 Minutes.

Remove the bay leaves and drain immediately. Return the potatoes to the pot and mash while still hot. Cover and set aside.

In a small saucepan, bring the butter, cream and cream cheese to a gentle boil over medium heat. Whisk in the salt, pepper, and nutmeg, and set aside.

Add the cream, little-by-little and mash together. The potatoes should look a little bit wet, because, as they sit, they’ll absorb some of the liquid. Taste for seasoning, add more salt and pepper to taste

Place thin slices of butter over the top, then cover the surface with plastic wrap. This will prevent a crust from forming. Cover and let sit, until ready to serve.

Test potatoes:
Remove a potato and mash it with a fork. If it mashes easily, and looks fluffy and light, they’re ready.

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