So, let’s be honest. Does anyone really need a recipe for mashed potatoes? Well, there was a time in my life, not too long ago, when yes, I needed a recipe for mashed potatoes.
You see, when Freddie and I first got married, I was not very comfortable in the kitchen. Granted, my brother had taught me a thing or two, but I didn’t have the confidence to just whip up, let’s say, a batch of mashed potatoes. So thankfully, I turned to the internet, and found this gem. And I have been hooked ever since.
When I tell you these are the best mashed potatoes you will ever eat, I’m not over exaggerating. Are they chock-full of butter and heavy whipping cream? Maybe. But hey, that’s what gives these babies that extra something special (besides the calories).
2 lbs. red potatoes, quartered
1/2 cup heavy whipping cream
1/2 stick unsalted butter (1/4 cup), sliced
salt and pepper to taste
Place potatoes in a saucepan adding enough water to cover them by 1 inch. Bring to a boil; lower heat and simmer until potatoes are soft, about 15 minutes. Drain potatoes in a colander and return them to the saucepan.
Coarsely mash potatoes, gradually adding heavy cream and butter. Consistency should be a little lumpy. Add salt and pepper to taste.
Recipe slightly adapted from Cooks.com
This week, I served these amazing mashed potatoes alongside some Pan-Roasted Pork Loin with Leeks. Top it off with some steamed broccoli and you have yourself a killer dinner, with leftovers (well, if you are feeding 2.5, like us).
So if you are willing to throw your calorie counter out the window and enjoy a delicious side of creamy mashed taters, then hurry up and get that water boiling.
PS: There is no shame in indulging in a side of potatoes all by themselves (see pic above)…don’t worry, no one is watching ;)