Mashed Potatoes
Servings: 8 servings | Time: 45 minutes
There’s something undeniably comforting about a bowl of perfectly creamy mashed potatoes, and for me, the secret starts with choosing Yukon Golds over russet potatoes every time. Their naturally buttery flavor and smooth, velvety texture make them ideal for mashing—no need for heavy lifting to make them taste rich, because they already do. Yukon Golds hold just the right amount of moisture, creating mashed potatoes that are luxurious without being gluey, silky without being bland. Whether you’re serving them as a holiday essential or a weeknight treat, these potatoes deliver that warm, nostalgic comfort we all crave, only elevated.
Directions
Fill a large pot ¾ of the way full of water.
Add potatoes to cold water, bring to a boil and then turn down to a simmer.
Cook the potatoes until soft, around 38-40 minutes.
Warm butter and cream until it’s warm but not boiling.
When the potatoes are tender (check by using a pairing knife to stab the center of the potato and if it goes in with ease it’s cooked through) strain them and place them back into the pot.
Turn the fire on the potatoes for a few minutes to remove the excess water.
Put the potatoes through a ricer to get the great restaurant style consistency and then mix in the warmed liquid mixture and salt.
Spread potatoes on a platter.
Serve.
Added Fun!
Add bacon to the bottom for dirt.
Create the trunk with the thyme sprigs.
Use smaller thinner thyme sprigs to create branches and add the dill at the ends for leaves.
Add cranberries to the branches.
Serve.
(c) HMFG 2025
Ingredients
6 Yukon gold potatoes or about 2 pounds, peeled and cubed
1 ½ cups cream
5 tablespoons of unsalted butter
1 ½ teaspoons of Kosher salt
½ cup thinly sliced crispy bacon (optional)
1 package fresh dill (optional)
1 package fresh thyme (optional)
¼ cup cranberries (optional)
