Mashed potatoes are brought up to its creamiest, richest, most decadent level with tons of love, cream, and butter. Diets beware!
I love potatoes, I’m a carb and starch kind of girl.
Meat, potatoes and bread is a real happy meal to me, until someone’s mom comes up and complains that I need a vegetable.
But potato is a vegetable, right? Right.
I can’t think of anything that accompanies fall better than the humble potato. I mean, of course, pumpkin and apple stuff, but hear me out: what’s the best side to go with your fall dinners? The comforting, heavy, tummy-filling dinners like Beef Stew, Pot Roasts, Roasted Chickens and Thanksgiving? Potatoes!
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Look at how beautiful it is! You can totally see how rich and creamy these mashed potatoes are. It’s screaming to be placed on the Thanksgiving table and have gravy all over it! Or maybe that’s just my stomach talking…
This recipe is definitely not for those on a diet. It’s not vegetarian friendly.
My mashed potatoes have an entire pound of butter per three pounds of potatoes.
Let it sink in. That’s a whole box of butter sticks, here in the U.S.
The holiday season isn’t for diets anyway. Now go grab your elastic waist sweatpants, because you don’t want to miss out on this.
Like any mashed potato recipe, you peel and chop the potatoes into equal sizes, but you drop them into chicken broth to boil. Forget flavorless potatoes, the broth will make sure that you don’t have to worry about that.
Then you drain, mash in some butter, mash in more butter, mash in even more butter, then add some cream, then whip it up a little bit with a whisk, and boom!
You’ve gained two pounds just making it.
But it’s so worth it.
Just run it off while you go holiday shopping.
- 6 lbs gold potatoes, peeled and cut into similar sizes
- 2 lbs unsalted butter, cut into pieces
- 2 cups chicken broth
- Water to fill your pot
- ¼-1/2 cup heavy cream, warmed
- Salt and pepper to taste
- In a large pot (about 5 qt soup or stock pot) begin boiling chicken broth and enough water to cover the potatoes (but do not add potatoes yet). Once boiling, throw in potatoes and boil for 40-50 minutes, until you an stab a fork into a potato and it comes out easily without the potato holding on.
- Once your potatoes are done, drain the water and push the potatoes through a potato ricer into the pot. Add about ½ lb (1 stick) of the butter into the pot and gently mix in with a fork or whisk. Repeat until all the butter is combined with the potatoes.
- Splash the cream into your potatoes and whisk in until it reaches your desired consistency. Once it does, season to taste with salt and pepper. Remember, potatoes can be bland without a generous amount of seasoning.
- Serve hot, with a garnish of parsley or chives and gravy.
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