A small batch recipe for perfect, as-creamy-as-you-want-them, mashed potatoes. Whether you are making a holiday dinner for two or need a great, versatile side dish for your go-to dinners, easy mashed potatoes are a must-have in the recipe rotation!
- 1 pound potatoes (see notes for best kind), peeled and diced
- 2 teaspoons salt, divided
- 1 tablespoon butter
- 1/4 cup heavy cream, buttermilk or sour cream
- Freshly ground black pepper
- Place 1 pound potatoes (peeled and diced) in a medium-sized pot and cover with cold water. Add 1 1/2 teaspoons salt.
- Bring pot to a boil, then reduce heat to medium and let potatoes cook for 20-25 minutes or until a knife slices easily through a potato. The exact time will depend on how big your potatoes are.
- Drain potatoes and then add back to pot. Place over low heat and let potatoes dry out for one minute.
- Add 1 tablespoon butter, the remaining 1/2 teaspoon salt and 1/4 cup heavy cream (or buttermilk or sour cream). Stir to get everything combined.
- Using the tool of your choice - a potato masher, potato ricer, food mill or even just a wooden spoon - mash potatoes to your desired consistency. I like to keep a few chunks, but you do you!
- Serve with another pat of butter, if desired, and lots of freshly cracked black pepper (also, if desired).
- I prefer to use a Yukon Gold potato for mashed potatoes because I think they are the creamiest, but you can use any waxy, thin-skinned potato. If you happen to love and/or prefer Russet potatoes, go ahead and use those!
- The dairy you use in this recipe is totally dependent on the flavor you want. Regular heavy cream or half-and-half will give you classic creamy mashed potatoes, while buttermilk or sour cream will give a slight tang.
- Feel free to add extra flavor in these mashed potatoes, like roasted garlic or chives!