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These are super creamy and can be made two days ahead of time
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: French
Keyword: potatoes
Servings: 8 servings

Equipment

  • standing mixer with paddle attachment and bowl
  • small saucepan

Ingredients

  • 5 lb Russet potatoes
  • 3 cups heavy cream
  • 6 oz butter (1-½ sticks)
  • 2 tsp salt

Instructions

Bake the potatoes (1 hour)

  • Preheat the oven to 450°F
  • Place the 5 lb of potatoes directly on the middle oven rack (or on a wire rack on a rimmed baking sheet)
  • Bake 50-60 minutes, until very soft, depending on the size of the potatoes
  • Take the potatoes out of the oven

Mash the potatoes (15 minutes)

  • While still hot, cut each potato in half, lengthwise
  • Using an oven mitt or something to hold each hot potato, scoop out all the flesh from each one into the bowl of the standing mixer. Leave the flesh near the skin in the potato, because it's a little too tough
  • In the mixer bowl, break the potato flesh down into small pieces using a potato masher, fork, or rubber spatula
  • While the potato flesh is still hot (to avoid lumps), beat them on low for 1-2 minutes, until completely smooth and no lumps remain, stopping to scrape down the sides and bottom of the bowl as needed

Make creamy (15 minutes)

  • Turn the stovetop to medium
  • Add the 3 cups of heavy cream and 5 oz of butter (1-¼ sticks) to the small sauce pan
  • Bring the cream and butter to a simmer on the stovetop
  • Remove the bowl from the mixer stand
  • Using a large, rubber spatula, gradually fold in the hot cream and butter mixture from the saucepan. This will take a few minutes.
  • Keep folding until the potatoes are smooth and creamy
  • Stir in the 2 tsp of salt, then taste and adjust if necessary
  • To serve, top with 1 oz of butter and sprinkle with chives

To Store

  • Transfer the potatoes to a large, microwave-safe bowl and cover tightly with plastic wrap
  • Refrigerate for up to 2 days

To Reheat

  • Poke 10 holes in the plastic wrap
  • Microwave at 75% power for about 14 minutes, until the potatoes are hot, pausing halfway through to stir

Notes

Adapted from Once Upon a Chef.