Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 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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Recipe Summary

prep:
25 mins
chill:
1 day
cook:
30 mins
total:
1 day
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Cover potatoes; chill up to 24 hours.

  • 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; fat 20g; cholesterol 60mg; saturated fat 12g; carbohydrates 27g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 4g; vitamin a 680.3IU; vitamin c 20.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 417mg; potassium 601mg; calcium 70.7mg; iron 1.1mg.
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