Perfect Mashed Potatoes

This easy and creamy mashed potatoes recipe from Bobby Flay is the perfect side dish for any meal. Made with simple ingredients like butter, cream, and milk, it’s quick to prepare and sure to satisfy. The velvety texture and delicious flavor make it a family favorite, and it pairs beautifully with just about any main course!

Ingredients Needed:

• 4 large Idaho potatoes, peeled and cubed
• Kosher salt 
• 1 cup heavy cream 
• 1 cup whole milk 
• 6 tablespoons cold unsalted butter, cut into cubes 
• Freshly ground black pepper 
• Snipped chives, for garnish
• Olive oil, for drizzling

How To Make Perfect Mashed Potatoes?

1. Cook the Potatoes: Place the peeled and cubed potatoes in a large saucepan. Cover with cold water by 5 cm (2 inches) and add 15g of salt. Bring to a boil and cook for about 25 minutes, or until the potatoes are soft.
2. Warm the Cream and Milk: While the potatoes cook, place the cream and milk in a small saucepan over low heat. Bring to a simmer, stirring occasionally.
3. Mash the Potatoes: Drain the potatoes well, making sure there is no excess water left. Process the potatoes in batches through a ricer into a large bowl.
4. Make the Mashed Potatoes Creamy: Fold in the butter cubes until melted, then gradually stir in the warm cream and milk mixture until the mashed potatoes reach a smooth and velvety consistency.
5. Season and Keep Warm: Season with freshly ground black pepper and salt to taste. Keep the mashed potatoes warm in a covered bowl over a simmering pot of water until ready to serve.
6. Garnish and Serve: When ready to serve, garnish with snipped chives and drizzle with olive oil.

Recipe Tips:

• Use a Potato Ricer for Smoothness: To get the creamiest mashed potatoes, always use a potato ricer or food mill instead of a masher.
• Warm the Milk and Cream: Heating the milk and cream before adding them helps the butter melt more easily, giving you smoother potatoes.
• Don’t Overwork the Potatoes: Once mashed, avoid stirring too much. Overmixing can make them gluey instead of creamy.
• Season Gradually: Add salt and pepper in stages. Taste as you go to make sure the seasoning is just right.
• Keep the Potatoes Warm: If you’re not serving immediately, keep the mashed potatoes warm by covering them and placing the bowl over a simmering pot of water.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the mashed potatoes to room temperature before storing in an airtight container. They’ll stay fresh in the fridge for up to 3 days.
• Freeze: After cooling, store mashed potatoes in a container or freezer bag. They can be frozen for up to 1 month.
• Reheat: Heat the mashed potatoes in a pan on low heat with a bit of milk or cream, stirring occasionally, until warm.

Nutrition Facts:

• Calories: 265 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 22mg
• Sodium: 33mg
• Potassium: 1,038mg
• Total Carbohydrate: 43g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 6g

Try More Bobby Flay Recipes:

• Bobby Flay Mashed Potatoes​
• Bobby Flay Twice Baked Sweet Potatoes
• Bobby Flay Lemon Potatoes
• Smoked Chile Scalloped Sweet Potatoes

Perfect Mashed Potatoes

Author: Mohamed Shili Cooking Method:Boiling Cuisine:American Courses:Side Dish Recipe Keys: P Perfect Mashed Potatoes

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 50 minutesServings:6 servingsCalories:265 kcal Best Season:Suitable throughout the year

Description

This easy and creamy mashed potatoes recipe from Bobby Flay is the perfect side dish for any meal. Made with simple ingredients like butter, cream, and milk, it’s quick to prepare and sure to satisfy. The velvety texture and delicious flavor make it a family favorite, and it pairs beautifully with just about any main course!

Ingredients

• 4 large Idaho potatoes, peeled and cubed
• Kosher salt 
• 1 cup heavy cream 
• 1 cup whole milk 
• 6 tablespoons cold unsalted butter, cut into cubes 
• Freshly ground black pepper 
• Snipped chives, for garnish
• Olive oil, for drizzling

Instructions

1. Cook the Potatoes: Place the peeled and cubed potatoes in a large saucepan. Cover with cold water by 5 cm (2 inches) and add 15g of salt. Bring to a boil and cook for about 25 minutes, or until the potatoes are soft.
2. Warm the Cream and Milk: While the potatoes cook, place the cream and milk in a small saucepan over low heat. Bring to a simmer, stirring occasionally.
3. Mash the Potatoes: Drain the potatoes well, making sure there is no excess water left. Process the potatoes in batches through a ricer into a large bowl.
4. Make the Mashed Potatoes Creamy: Fold in the butter cubes until melted, then gradually stir in the warm cream and milk mixture until the mashed potatoes reach a smooth and velvety consistency.
5. Season and Keep Warm: Season with freshly ground black pepper and salt to taste. Keep the mashed potatoes warm in a covered bowl over a simmering pot of water until ready to serve.
6. Garnish and Serve: When ready to serve, garnish with snipped chives and drizzle with olive oil.

Notes

• Use a Potato Ricer for Smoothness: To get the creamiest mashed potatoes, always use a potato ricer or food mill instead of a masher.
• Warm the Milk and Cream: Heating the milk and cream before adding them helps the butter melt more easily, giving you smoother potatoes.
• Don’t Overwork the Potatoes: Once mashed, avoid stirring too much. Overmixing can make them gluey instead of creamy.
• Season Gradually: Add salt and pepper in stages. Taste as you go to make sure the seasoning is just right.
• Keep the Potatoes Warm: If you’re not serving immediately, keep the mashed potatoes warm by covering them and placing the bowl over a simmering pot of water.

Keywords:Perfect Mashed Potatoes