For seven years I made whipped mashed potatoes almost every day. That is the life of a restaurant owner/chef. I would get there at 7 am and start peeling. It was actually rather relaxing. I was the only one in the kitchen that early in the morning, so I would turn up the music, sit on a turned upside-down 5-gallon bucket, with a small trash can in front of me, and peel away. Once peeled, I would cube, boil, strain, and then create the creamiest, fluffiest, best tasting mashed potatoes ever. The best part is that it is really simple, as long as you become a heavy cream believer. Sorry, I did not say they were “healthy” mashed potatoes. This whipped mashed potato method calls for butter, heavy cream, salt, and pepper – and that’s all it takes to have people raving about them. (Of course, the cream always makes things decadent).
Now, I took the restaurant recipe and cut it down for a single-family, just for you. This easy you can have the best whipped mashed potatoes ever, every single time you want them. My favorite way to serve these is with my meatloaf, fried chicken, or chicken fried steak.
|PREP: 20 minutes||COOK: 10 minutes||YIELD: 6 servings|
- 8 medium russet potatoes (peeled, washed, and cubed)
- ½ stick butter
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 cup heavy whipping cream
- Peel, wash, and cube the potatoes.
- Boil for 10 minutes.
- Strain and place in a mixing bowl.
- Add butter, salt, pepper, and ½ cup of cream.
- Mix with a hand electric mixer.
- Add the additional ½ cup of cream.
- Mix well.
Serve with anything!