Classic, creamy mashed potatoes for two! Perfect for a small-batch holiday meal, or a easy side for anytime.Print
Classic, creamy mashed potatoes for two! Perfect for a small-batch holiday meal, or a easy side for anytime.
- ¾ lb potatoes, peeled and cut into 2-inch chunks
- 1 teaspoon salt + more to taste
- 2 tablespoons butter
- ¼ cup heavy cream
- Black pepper to taste
- Put ¾ lb potatoes and 1 teaspoon salt in a pot and cover with cold water. Place on high heat.
- Bring pot to a boil, reduce heat and then let simmer until potatoes are cooked through and fall apart easily, about 20-25 minutes (but you can cook longer if you want).
- Once cooked, turn off heat, drain potatoes and then immediately add back to hot pot (keep heat off).
- Add 2 tablespoons butter and ¼ cup heavy cream and mash however you'd like - either with mixers, a handheld masher or you can even through everything in a food processor if you like! Mash to desired consistency.
- Add freshly ground black pepper and more salt to taste, if needed.
I could literally spend the entire month of November talking about mashed potatoes. My love for them knows no bounds.
I knew when I set out to make a "small-batch" Thanksgiving that there were going to be dishes I'd have to give up. Because when you're just cooking for two (or you!), you just don't need 18 side dishes. I mean, you could, but why put yourself through that, right?
So out went the stuffing. BYE green beans. But the mashed potatoes? Well, I'm more likely to give up the turkey before I give up this creamy dream.
To be clear, I'm VERY VERY likely to give up the turkey for this right here.
I won't lie, this isn't a like a BEST MASHED POTATOES EVER recipe or anything. Really, I just want you to make mashed potatoes however you prefer but on a slightly smaller scale. So a few tips!
Make mashed potatoes for two
Potatoes: I generally use russet potatoes or the yellow, thin-skinned variety. Either work and produce the creamiest potatoes. To prep them, peel and cut into 2-inch chunks. You don't want the potatoes to be TOO small as they could get water-logged, but cutting them up a bit helps them cook through evenly. For this meal, I found ¾lb was great for two people (+ a little extra for sneaking bites here and there!).
Boiling: Just water and salt. Nothing fancy over here. I start my potatoes in cold water after the turkey is in the oven, and barely even time it. Just keep checking back and when a knife easily goes through a few pieces you are ready to mash. It's fine to let them go for a little longer if that fits your schedule best, but don't keep them boiling for hours, ya know?
The good stuff: HELLO, butter and heavy cream. You can throw in some sour cream, cream cheese, or anything else that you love. I love the classic combo of butter for flavor and cream for...well, creaminess. I like to throw both in right after I've drained the potatoes and just mash it all together. Which brings me to...
Mashing: There are a million ways to mash potatoes, but my go-to is handheld beaters. It's what my mom does so it's what I do! Other good options: A ricer, food processor or just a good ol' fashioned potato masher. Make them as creamy or chunky as you want!
P.S. I don't always need gravy, but if you're looking for a good one this mushroom thyme version is a fave!