How to make it

  • Place the potatoes and 2 1/2 Tbsp. salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, about 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter is melted.
  • Drain potatoes and return to pot. Add the butter and cream mixture, sour cream, nutmeg, pepper, and remaining salt. I like to whip the potatoes with a handheld electric mixer, so there are no lumps, but you can also mash by hand. If a thinner consistency is desired, add the remaining cream, 1 Tbsp. at a time.
  • Transfer the mashed potatoes into a heatproof serving dish.
  • HINT: if more time is needed, you can cover the dish with foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hours.

Reviews & Comments 3

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  • rosemaryblue 10 years ago
    These are my kind of potatoes! Delicious!
    Was this review helpful? Yes Flag
  • texasceleste 10 years ago
    Yes, the recipe called for hand-mashing but I like to whip them. I kept the title that was in the magazine.
    Thanks for the guidelines, looks handy!
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  • chefjeb 10 years ago
    Great recipe. Yukon Golds are buttery and very good. Red potatoes also work great. But, technically these are whipped potatoes, not mashed. The mixer incorporates air and makes them fluffy. Mashed are more dense. Not a problem, just different techniques with different results. Either way, they're good. I posted this on my killer mashed potato recipe and it may be helpful for others to determine how many potatoes to cook.
    Here is a guide: Numbers are rounded.
    4.5 lbs yields 12 servings, 5 oz each.
    2.3 yields 6 servings, about 5 oz each
    1.2 yields 3 servings, 5 oz each.
    Rule of thumb: Allow 1/2 pound per 7 oz serving.
    Was this review helpful? Yes Flag

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