• 6 Ratings

A blend of warm whipping cream and milk is the secret to these fluffy mashed potatoes. Serve this delicious side dish during the holidays.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In saucepan add potatoes with enough water to cover. Add 1 teaspoon salt. Bring to boiling; reduce heat, Simmer, covered 15 to 20 minutes or until tender. Drain well. Let stand in colander 5 minutes to dry and cool slightly. Meanwhile, in small saucepan combine milk and cream. Heat just until hot.

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  • In mixing bowl beat potatoes with the whip attachment of an electric stand mixer just until potatoes break. Add 3 Tbsp. butter; mix on low speed just until incorporated. Add remaining 3 Tbsp. butter; beat again.

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  • Slowly beat in milk mixture; adding only as much as potatoes can absorb. On medium speed beat until potatoes are light and fluffy. Do not over mix. Season to taste with salt; moisten with more milk mixture, if needed.

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  • Cover potatoes; chill up to 24 hours.

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  • To reheat, transfer potatoes to medium nonstick saucepan and heat over medium-low heat until reheated, gently stirring occasionally. If necessary, thin mashed potatoes with additional hot milk mixture before serving. Top with additional butter before serving. Makes 6 to 8 servings.

To serve right away:

Omit chilling step.

Nutrition Facts

295 calories; 20 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 60 mg cholesterol; 417 mg sodium. 601 mg potassium; 27 g carbohydrates; 2 g fiber; 3 g sugar; 4 g protein; 680 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0