Real Mashed Potatoes

I used to add all kinds of shit to my mashed potatoes to get that just-right texture and flavor. Garlic powder, milk, butter, cream cheese…you name it. Turns out that the best mashed potatoes are MUCH easier than what I was doing. Insert Chef David Moeller from my Cooking at the Cottage class. These are so simple you won’t even believe me. But these are hands-down the creamiest, most delicious potatoes you’ll make.

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Serving Size: 10 servings

Chef: Chef David Moeller

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Real Mashed Potatoes

The BEST.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 5 pounds Yukon potatoes, cut into large pieces
• Heavy cream
• Salt and pepper, to taste

Instructions

1. Place potatoes in cold salted water and bring to a boil. Cook until fork tender. Drain and allow to dry for 5 minutes.
2. Place potatoes in the bowl of a mixer. Whip.
3. When potatoes are broken down, add heavy cream, to texture and taste.
4. Season with salt and pepper, to taste.
5. That’s it.
6. I’m serious.
7. Just eat the damn things and you’ll see.

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Notes