See more
Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Buttery Mashed Potatoes

Real Simple DECEMBER 2005

  • Yield: Makes 8 servings


  • 8 russet potatoes, peeled and quartered
  • 10 tablespoons unsalted butter, at room temperature
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper


Heat oven to 300° F. Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain well, return to pot, and mash. Add 8 tablespoons of the butter, the cream, milk, salt, and pepper. Transfer to a casserole and dot with the remaining butter, cut into small pieces. Place in oven, uncovered, to keep warm for up to 1 hour.

In Advance: For a crisp, golden crust on the potatoes, increase the oven temperature to 400° F for the last 15 minutes.

Nutritional Information

Amount per serving
  • Calcium: 66.93mg
  • Calories: 397.85
  • Calories from fat: 58%
  • Carbohydrate: 38.06g
  • Cholesterol: 79.91mg
  • Fat: 25.92g
  • Fiber: 3.81g
  • Iron: 1.9mg
  • Protein: 5.57mg
  • Saturated fat: 16.19g
  • Sodium: 386.61mg

Go to Full Version of

Buttery Mashed Potatoes Recipe