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.

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

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Extra Creamy Mashed Potatoes

  • Author: Ann Marie Michaels

Ingredients

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

Instructions

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

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.

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

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.

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Equipment Needed for This Recipe

Collander
Potato Masher or ricer

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

30 thoughts on “Extra Creamy Mashed Potatoes

          1. 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 πŸ™‚

  1. 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.

  2. 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!

    1. @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!!

  3. 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.

  4. 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!

    1. 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.

    1. 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! πŸ™‚

  5. 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.

  6. 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?

      1. 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….

        1. 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.

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

  7. 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?
    https://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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