Growing up I was pretty obsessed with mashed potatoes. Just a bowl of mashed potatoes for dinner? Sounds good to me! If you’re keeping track (which I don’t think you are) you can add mashed potatoes to the list of my favorite childhood foods, along with Frank’s Red Hot and anything containing noodles.
Something about a creamy bowl of thick, buttery potatoes covered in a warm gravy is so satisfying and comforting. I want to curl up with a big, soft blanket, watch a movie and eat a whole bowl of these potatoes. Don’t judge me. You know you want to too.
This recipe is one that I got from my mom, only swapping grass-fed heavy cream for the conventional milk. Because of course my mother’s mashed potato recipe is my favorite. I didn’t make them last year for Thanksgiving, and that was a big mistake. I may not be able to enjoy them anymore, but I knew they had to be back on the table this year for my family.
I don’t even know why I didn’t make them last year, because the recipe has only 4 ingredients and takes all of 30 minutes to make. They’re fool proof, which makes them the perfect side dish for your Thanksgiving dinner.
If you can’t tolerate any dairy, you can swap nondairy milk or broth for the cream and lard for the butter with a difference in flavor to be expected. Serve your mashed potatoes with warm gravy or extra butter.
- 3-4 Pounds white potatoes (4 potatoes)
- ½ Cup grass-fed heavy cream
- 5 Tablespoons grass-fed butter (I like Kerrygold brand)
- Salt and pepper to taste
- Peel the potatoes and chop into small pieces. I chop each potato into 12-16 pieces.
- Add the chopped potatoes to a deep pot and cover with water. Bring the pot to a boil over high heat. Boil until soft, about 25 minutes.
- Drain the water and return the potatoes to the pot. Pour in the cream and butter and use a hand mixer (right into the pot) to mix the potatoes until mashed and smooth.