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Creamy Mashed Potatoes

  • Author: Seonkyoung Longest
  • Total Time: 20 minutes
  • Yield: 12 1x


  • 5 lb Yukon gold potatoes, peeled
  • 3 to 5 cloves garlic
  • Salt
  • 10 tbsp unsalted butter, room temperature
  • 2 1/2 cups warm heavy cream
  • Black pepper to taste


  1. Cut potatoes into quarters or halves depending on sizes. Place potatoes in a large pot and pour just enough cold water to cover potatoes. Add garlic if you’d like to and 1 tbsp salt. Cook potatoes until chopstick tender, about 15 to 18 minutes over high heat. 
  2. Drain cooked potatoes and rice them using a potato ricer for the silky smooth mashed potatoes. 
  3. Add butter, heavy cream and 2 tsp salt. Mix everything well. Add extra 1/3 cup of warm heavy cream if you’re not serving immediately. Serve with extra butter and black pepper to your taste. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes