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Creamy Mashed Potatoes

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings

Ingredients

  • 5 pounds white or Yukon gold potatoes, peeled and cut into 2-inch chunks
  • 2 1/2 tablespoons plus 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cut into pieces, at room temperature
  • 1/2 to 3/4 cup heavy cream
  • 1 cup sour cream
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon black pepper

Nutrition Information

  • calories 401
  • caloriesfromfat 49 %
  • fat 22 g
  • satfat 14 g
  • cholesterol 73 mg
  • sodium 258 mg
  • carbohydrate 38 g
  • fiber 7 g
  • sugars 3 g
  • protein 5 g

How to Make It

  1. Place the potatoes and 2 1/2 tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes.

    Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.

    Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time. Transfer the mashed potatoes to a heatproof serving dish. (You can cover the dish with aluminum foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hours.)