The Best Mashed Potatoes You Will Ever Make | Epicurious 101

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is budget-friendly.

Peel the top and bottom off the potatoes, then make long slim cuts to remove the skin.

Place the peeled potatoes in cold water to prevent oxidation and remove debris.

Cut the potatoes into large pieces to minimize liquid absorption during cooking.

Put the potatoes in a pot with cold water and season the water with salt.

Bring the water to a boil, then lower to a simmer to cook the potatoes evenly.

Simmer the potatoes for about 15 minutes until tender, checking with a paring knife.

Drain the potatoes and return them to the pot to let excess steam escape.

Heat butter and heavy cream on the stove until hot.

Mash the hot potatoes with a masher, adding half of the hot butter and cream mixture.

Season with salt and pepper while mashing, adjusting to taste.

Continue mashing until the desired texture is achieved, leaving some lumps for creaminess.

Plate the mashed potatoes in a generous mound, creating a 'volcano' shape for butter or gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens