Line up your spoons! The ultimate comfort food – Mashed Potatoes YUM! These mashed potatoes are so creamy and so delicious on their own, but if you’re one that likes a layer of texture, there is a topping on this one to add a little ‘crunch’. And…if you’re not looking to bust the button on your waistline, there is also a ‘skinnier’ version. Whichever you choose, do use the Russet or Yukon Gold potato, as they are a waxier potato and make the Best! mashed potatoes.
Thank you WBTV / Bounce TV for sharing with our viewers ~ Happy Thanksgiving to All…
Creamy Mashed Potatoes
5 cups skinned and cubed potatoes (Russet or Yukon Gold)
½ sweet cream butter, melted
½ cup heavy cream, warmed
1 teaspoon salt
½ teaspoon white pepper
Topping:
2 teaspoons sweet cream butter
½ cup panko bread crumbs
½ cup grated Parmesan cheese
3 Tablespoons freshly chopped chives
Wash, skin and cube potatoes. Place in a pot and completely cover with cold water. Boil on medium heat until the potatoes are fork-tender and completely cooked. Pour into a colander and drain well of all water.
Over a large bowl, using a ricer, fill with batches of potatoes and rice until all of the potatoes are riced. Add melted butter, warm cream, salt & pepper and combine. Spread into a casserole dish.
For the topping, melt the butter in a small skillet and add the bread crumbs. Continue tossing until toasted. Cool slightly before adding the cheese. Combine and sprinkle on top of the potatoes and finish with fresh chives. Serve.
Note(s): If you do not have a ricer, use a potato masher.
Russets and Yukon are a waxier, starchier potato and make for a better ‘mashed’ potato.
If you want a ‘skinnier’ mashed potato, substitute ½ cup of butter for: ¼ cup butter and ¼ cup chicken broth and substitute the heavy cream for whole milk or 2%.
