Frank Proto's Creamy, Buttery Mashed Potatoes

Light, fluffy, and slightly lumpy mashed potatoes made with a blend of russet and Yukon gold potatoes, finished with hot cream and butter for maximum flavor and texture. This classic side dish is all about technique and quality ingredients.

EasyAmericanServes 6

Printable version with shopping checklist

Source Video
40m
Prep
20m
Cook
10m
Cleanup
1h 10m
Total

Cost Breakdown

Total cost:$10.70
Per serving:$1.78

Critical Success Points

  • • Boil potatoes gently (not vigorously) to avoid waterlogged, broken potatoes.
  • • Steam off excess water after draining for fluffy texture.
  • • Heat butter and cream before adding to potatoes.
  • • Mash potatoes while hot and add liquids gradually.
  • • Taste and adjust seasoning as you go.

Safety Warnings

  • • Use caution when draining hot water from the pot to avoid burns.
  • • Handle knives and peelers carefully to prevent cuts.
  • • Hot cream and butter can splatter; heat gently.
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