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Ingredients
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Potatoes
Dairy
Seasoning
Method
Preparation
Peel and Cut Potatoes
Peel the Belgian Russet potatoes and cut them into evenly sized chunks, about 1-2 inches.
Boil Potatoes
Place the cut potatoes in a large pot, add water to cover them, and add 1 tablespoon of salt. Bring to a boil over high heat and then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.
Mashing
Drain and Steam
Once the potatoes are cooked, drain them in a colander and let them steam for a few minutes to remove excess moisture.
Mash Potatoes
Using a potato masher or a ricer, mash the potatoes in a large mixing bowl until smooth and creamy.
Add Butter and Cream
Add the unsalted butter, heavy cream, and milk to the mashed potatoes. Stir well until everything is fully combined and creamy.
Serving
Serve Warm
Transfer the mashed potatoes to a serving bowl and serve warm. Optionally, top with additional chives or a pat of butter.
