Easy Creamy Mashed Potatoes
Mashed potatoes are quick and easy to put together. The key is getting the balance down between the salt, butter and heavy whipping cream. I think I have found the perfect ratio!
– medium potatoes – heavy whipping cream – butter – salt
Peel potatoes. Rinse and cut each into 4 pieces. Place potatoes in a cooking pot, then salt and cover with water.
Cook at medium-high for 30-45 minutes. Use a fork to poke through to make sure they are ready. Drain all water, add butter and mush through using a fork.
Add heavy whipping cream and use an electric hand mixer to mix well until it’s smooth.
Store your mashed potatoes in an airtight container in the refrigerator. They should stay fresh for up to a week.
Refrigerating Mashed Potatoes
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