Creamy Mashed Potatoes
These mashed potatoes are rich, creamy, and super smooth thanks to a secret, special ingredient!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American, Thanksgiving
Servings: 6 servings
Calories: 225kcal
Author: Britt
- 6 large russet potatoes peeled and quartered
- 3 cups chicken broth
- water
- 4 tablespoon unsalted butter
- ¼ cup heavy cream or milk warmed slightly, optional
- 1 egg
- Kosher salt and freshly cracked black pepper
In a large pot, pour in chicken broth, add potatoes, and pour in enough water to be about an inch above the potatoes. Add about a tablespoon of salt. Bring pot to a boil over high heat, and boil for 20-30 minutes or until potatoes are tender. You will know when you can stick a fork in the potatoes, they will be soft and won't stick to the fork. Drain.
Use a potato ricer to rice the potatoes into a large bowl, then add butter and cream, stir in well. Add egg, and mix to incorporate completely.
Season well with salt and pepper to taste. You can also add garlic powder, paprika, whatever spices you like in your normal mashed potatoes.
Serve hot, these also reheat very well.
Calories: 225kcal