Extra Creamy Mashed Potatoes

by Ann Marie Michaels on November 18, 2012

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Extra Creamy Mashed Potatoes

I love mashed potatoes, especially when they are extra creamy — loaded with extra butter and cream. And smothered with homemade gravy.

This Thanksgiving, you may want to try my very decadent and much more nutritious version of mashed potatoes. And it’s not just for Thanksgiving. This recipe is fast and easy enough to make any old weeknight.

Why Use Extra Butter and Cream?

Although potatoes are a good carbohydrate, they aren’t inherently nutritious. Butter and cream to the rescue!

As I always tell my daughter, “Eat your butter, because that’s where the vitamins are.” Vitamins A, D, and K2, that is. Of course, we’re talking about real grass-fed butter. The cows need to be eating grass to produce K2, and they need to be outside in the sunshine to produce vitamin D.

Recipe Notes

This recipe is vegetarian.

I modified this recipe from the one in The Balthazar Cookbook, one of my favorite cookbooks. Every recipe in this cookbook comes out great.

Extra Creamy Mashed Potatoes

I recommend using organic potatoes if you can. Did you know that potatoes that are not organic don’t even sprout?

Extra Creamy Mashed Potatoes

Serves 6

Ingredients

Potatoes, russet or Idaho, organic if possible (6)
Filtered water — where to buy water purification system
Sea salt (2 TBS) — where to buy sea salt
Heavy cream, or sour cream or creme fraiche, organic, ideally from grass-fed cows (2 cups or 16 oz) — where to buy dairy products
Butter, grass-fed (3/4 pound or 12 oz) — where to buy grass fed butter
Freshly ground black pepper to taste where to buy black pepper

Equipment

Collander
Potato Masher or ricer

Directions

1. Peel the potatoes and cut up into 2-inch pieces.

Extra Creamy Mashed Potatoes

2. Put the potatoes in a stock pot or Dutch oven. Cover with filtered water by 2 inches. Add 1 TBS of the sea salt.
3. Cover, bring to a boil and cook for 20-25 minutes.
4. Drain in a colander.
5. While still warm, press the potatoes through a ricer or mash with a potato masher.

Extra Creamy Mashed Potatoes

6. Fold in the butter, cream, and 1 TBS sea salt with a spoon. If desired, season to taste with black pepper.

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{ 28 comments… read them below or add one }

Erica November 18, 2012 at 10:25 AM

Hi Ann Marie,
I bought organic potatoes that did not sprout. Could it be because of the cold weather?
Thanks!

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cheeseslave November 18, 2012 at 10:27 AM

How long did you have them?

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Erica November 18, 2012 at 10:28 AM

I had them for about a week and a half.

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cheeseslave November 18, 2012 at 10:50 AM

Probably didn’t sit out long enough. They’ll keep for several weeks or longer in a cold dark place (such as a cupboard)

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Erica November 18, 2012 at 11:05 AM

Yes, this makes sense. I just looked it up and found that potatoes can be stored for 3-4 without even sprouting yet. What I have noticed is that potatoes sprout much quicker in the warmer months. Thank you Ann Marie :)

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Andy November 18, 2012 at 11:39 AM

Those aren’t mashed potatoes. Those are mashed butter and cream with potatoes mixed in.

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Susan November 18, 2012 at 11:54 AM

And the problem with that is?!?!!

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cheeseslave November 18, 2012 at 1:22 PM

@Andy Call it what you like

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Judy Rose November 18, 2012 at 11:47 AM

yum yum. How do you fix your gravy? Just reducing the broth doesn’t taste like gravy to me. I would really like to know how to fix a good gravy without corn starch.

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cheeseslave November 18, 2012 at 1:22 PM

@Judy Rose I add flour

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Leah November 18, 2012 at 12:00 PM

I made these for my kids on Halloween night. I was hoping all the fat and carbs would keep them from eating so much candy. They were SO good!

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Susan November 18, 2012 at 1:27 PM

@Leah- I did the same thing, too. Kinda! I made potato soup, which is basically like a runnier version of AM’s potatoes, with some raw cheddar thrown in, some chicken broth to thin it out and some chopped bacon on top. My daughter came home and said she was so full she only had 3 pieces of candy that night!

Mission accomplished!!

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KatieQ November 18, 2012 at 2:40 PM

The potatoes sound wonderful. I don’t buy organic potatoes and mine sprout. I keep them in my cool, dark basement. Maybe they sprout because they’re happy there.

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Krissy November 18, 2012 at 3:34 PM

It just depends if they have been sprayed with bud nip.

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DFW November 18, 2012 at 3:36 PM

Those look delicious! Add a dollop of mayo & 1/2 the butter & you have my recipe. Love the lumps!

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Krissy November 18, 2012 at 3:37 PM

What is your opinion on leaving the skins on? I always use organic potatoes; however, for years now I have left the skins on thinking we are getting higher fiber and perhaps more vitamins and minerals. I do this with sweet potatoes also….just wondering if there is a reason that I shouldn’t be leaving the skins on?
Thanks!

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Beth November 18, 2012 at 6:57 PM

My thought is that it’s a matter of personal taste. I love skins so I leave them in. But others at a big holiday gathering may not. And you’re right about the nutrients — the potassium in potatoes is in the skin.

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Amy November 18, 2012 at 4:21 PM

I think you meant 3/4 cup, not pound. :) I love mashed potatoes!

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Beth November 18, 2012 at 6:55 PM

If I’m not mistaken, a pound of butter is 16 ounces, so 12 ounces would be 3/4 pound as listed in her recipe. One stick is 4 ounces, so that’s 3 sticks. Let’s see…. six large russets…..12 oz butter….. sounds like a good ratio to me! :-)

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Skye November 19, 2012 at 10:48 AM

Looks delish! I can’t wait to try this healthy mash!

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susan November 20, 2012 at 8:24 PM

i always cook my potatoes whole, with the skin on, even if i intend to use them peeled in the recipe. i have read several times that you don’t lose any nutrients that way while cooking them. this is also true with cooking carrots; cook them whole then cut them up, even in a roast.

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Lynn November 21, 2012 at 2:40 PM

I live in Ireland and our non organic potatoes spout within a few days to a week. I was always told that this was bad. Are you saying that sprouted potatoes are better than non sprouted?

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cheeseslave November 21, 2012 at 2:49 PM

Yes they should sprout.

They may not use the “Bud Nip” stuff in Ireland.

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Lynn November 21, 2012 at 2:52 PM

I doubt they use ‘bud nip’ as they sprout quickly here.

What are the advantages of sprouting though, since one doesn’t eat the skin….

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cheeseslave November 21, 2012 at 6:28 PM

No advantages to sprouting per se.

The point is, you want to eat potatoes that have not been treated with Bud Nip, as it is a toxic herbicide.

http://www.motherearthnews.com/relish/dangers-bud-nip-zb0z11zwar.aspx

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Laurent November 23, 2012 at 11:11 PM

I thought potatoes are one of these veggies for which sprouting is not recommended and any buds should be carefully removed? Apparently once the sprouting began these parts become toxic?
http://health.nytimes.com/health/guides/poison/potato-poisoning-green-tubers-and-sprouts/overview.html
Now don’t get me wrong I see that you have removed the sprouts. but from the thread I get the feeling some people believe there are benefits in sprouting potatoes. Far from it.

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Lynn November 24, 2012 at 5:45 AM

That is what my mother had always told me. Hence my confusion….

Guess she was right.

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cheeseslave November 24, 2012 at 5:22 PM

Sorry I was not recommending eating the sprouts. I recommend peeling potatoes.

I just recommend getting potatoes that are organic so they will sprout.

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