Creamy Mashed Potatoes

by mrfarmersdaughter.com

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Who loves mashed potatoes? Raise your hand!

I’m sorry to tell you that I have a way to make them even more crave-worthy.

I’ve been making my mashed potatoes this way for years and they never fail to get rave reviews. I couldn’t believe something so simple could turn ordinary, bland (but in a good way) mashed potatoes into something spectacular.

The secret is using a nutrient-rich broth. If you need to know how to make it, go here. I explain how to make 24-hour bone broth from chicken.

Even if you don’t have homemade broth, you can get good flavor from using Organic, Better Than Bullion chicken bullion paste. It just won’t be quite as nutritious as using the bone broth. I use this often but only in conjunction with my own broth. Sometimes I just need the flavor to go to the next level, if you know what I mean.

This recipe is so simple to adapt for serving amounts. There are no definitive measurements so this is where you learn how to cook. 😉

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CREAMY MASHED POTATOES

Russet or Yukon Gold potatoes (preferably organic), peeled and cut into large chunks of about the same size.
Broth to cover potatoes in a stock pot.
Heavy cream
Butter
Salt & Pepper to taste

Bring potatoes and broth to a boil over high heat. Watch carefully.

Once boiling, reduce heat and hard simmer until potatoes are “fork tender.” This means that when you stick a fork into the potato it will be soft with no resistence.

Turn off heat and drain potatoes, catching the liquid in a bowl. (You can save this liquid and use it in a soup or sauce.)

Return potatoes to stock pot and use a potato masher, potato ricer or hand mixer to get the potatoes as smooth as possible.

Once most of the chunks are smooth, pour in a little bit of the reserved liquid and continue mixing with hand mixer.

Now, pour in a little bit of heavy cream and continue mixing.

Here you have the choice to add more heavy cream or broth. Either way, you are only going to add enough liquid to get the potatoes the smooth consistency you like.

Once you have the potatoes as smooth as you like, season with salt and pepper, top with butter and allow it to melt.

Give it a quick stir just before serving.

{Affiliate Disclaimer: In the interest of transparency, which I’m really big on, I want you to know that I am a member of several affiliate programs.  To help mitigate the costs of hosting and maintaining the site mrfarmersdaughter.com, when you purchase or visit external links to products, sponsors or affiliate programs, you support the continued growth of mrfarmersdaughter.com and my ability to bring you delicious recipes, food news and practical tips to help you become a more informed consumer and better cook for yourself, your family and friends.}

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