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“It’s Not You, It’s Me, Checked Out” Buttery Mashed Potatoes

Yields1 Serving

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
1

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.

2

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.

3

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

4

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.

5

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

6

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.