Global recipe
Creamy Mashed Potatoes
The trick that turns home mashed potatoes into restaurant-grade mashed potatoes: bake the potatoes instead of boiling them. Boiling waterlogs the flesh and dilutes the flavor; baking concentrates the starch and lets you fold in cream and butter without ending up with potato soup. Bonus: they hold for two days in the fridge.
Prep10 mins
Cook50 mins
Serves8
Difficultyeasy
Ingredients
- 3 1/2 lbs (1.6 kg) Russet potatoes
- 2 cups heavy cream
- 1/2 cup (1 stick / 113 g) unsalted butter, divided
- 1 1/2 tsp salt
- Chives, for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 33 g
