I’ve been married for over 37 years. So, I have tried several different methods and recipes for mashed potatoes. It wasn’t until recently when I made a recipe using organic yellow potatoes that I realized they are the best potatoes to use for mashed potatoes. They are simply creamier. You can even leave their thin skin on. I love that! It cuts down on the prep time so much!
I have made mashed potatoes with Yukon potatoes, but they were not as good as these. In addition to using yellow potatoes, I found the perfect balance of cream and butter to use during the holidays. I wouldn’t ever use cream in my everyday mashed potatoes (can’t afford the calories), but these are a special treat for guests.
This recipe is available to everyone.
Creamy yellow potatoes turn into the creamiest mashed potatoes when all is balanced perfectly. They are the best mashed potatoes I have made in my 37 years of marriage.
Ingredients:
- 4 pounds yellow organic potatoes (Earthbound Farm), peeled or not peeled and cut into 3/4-inch pieces
- 4 tablespoons unsalted or salted butter (or dairy-free spread)
- 1 cup heavy cream (or additional dairy-free spread)
- Salt, to taste
- Ground white pepper, to taste
Instructions:
- Place the potatoes in a pot of cold water as you cut them up. Be sure they are completely covered with water about 1-inch above the potatoes. Bring to a boil over medium-high heat. Then lower heat and simmer for about 15 minutes or until a steak knife pierced into the potatoes is not met with any resistance.
- Drain the water from the saucepan and transfer the potatoes to the bowl of your electric mixer. Add the butter, cream, and just a little bit of salt and white pepper. You can always add more if needed. Mix on medium speed until no potato lumps remain.
- Taste the mashed potatoes and season with additional salt and pepper as needed. Don't be afraid to kick up a little heat and add lots of pepper, if that's what you like.