Easy HOMEMADE Mashed Potatoes Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions offer a similar flavor profile at a lower cost

Peel, wash, and soak the Yukon Gold potatoes in water.

Cut the potatoes into smaller bits to help them cook faster and more evenly.

Place the cut potatoes into a pot filled with room temperature water.

Smash 6 garlic cloves and add them to the pot with the potatoes for flavor.

Add about 1 tablespoon of salt to the pot and stir.

Put the pot on medium-high heat and bring to a boil.

Once boiling, reduce the heat to medium and cook the potatoes until fork tender, about 25 to 30 minutes.

Drain the water from the cooked potatoes and return them to the pot over low heat for about a minute, stirring constantly to remove excess water.

Use a potato ricer to mash the potatoes until fluffy, or use a sieve and a ladle if a ricer is not available.

Add 5 cubes of butter (from a stick) to the hot potatoes and fold in until melted and creamy.

In a separate pan, heat 1 cup of heavy cream with a small bunch of thyme leaves on low heat until infused with flavor.

Strain the cream and pour it into the bowl with the potatoes.

Season the mixture with about 1/2 teaspoon of pepper and additional salt to taste, then mix well.

Add 1 tablespoon of finely chopped chives to the potatoes and mix again.

Garnish the mashed potatoes with the remaining cube of butter, more chopped chives, and a crack of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens