Perfect Mashed Potatoes

Mashed Potatoes. I have nothing to say about them. Except that they are good. Very good. Eat them all and be merry. 

Using cream over milk results in creamier richer tasting mash. Most of the time I just use half and half for that happy middle ground with *slightly* less calories. 


Perfect Mashed potatoes (2 servings)

  • 2 Yukon gold potatoes (approximately one large potato per person)
  • ½ cup cream or half and half
  • 1oz (2 tbsp.) of cream cheese (optional, but it adds extra flavour!)
  • 3 tbsp. butter
  • 1 tsp. salt
  • Ground pepper, to taste
  1. Peel and dice the potatoes. The smaller the pieces the quicker they cook! Bring a large pot of water to a boil and add the potatoes.  Simmer for 10-15 minutes or until the potatoes are soft. Test with a fork - there should be little to no resistance.
  2. Take off the heat and drain the potatoes in a colander. 
  3. In a pot, heat up the cream (or half and half) and add in the potatoes. Mash, mash, mash until smooth! Get rid of all those lumps!
  4. Add in the butter, cream cheese, salt and pepper whilst whisking continuously. Serve immediately with a little extra knob of melted butter on top.