Looking for a way to take your mashed potatoes to the next level? Look no further than mashed potatoes with heavy cream! This recipe is a delicious and indulgent twist on the classic side dish that is perfect for any occasion.
Looking for more potato recipes? Try my Scalloped Potatoes, Creamy Dill Potato Salad, Irish Mashed Potatoes.
Why You'll Love this Mashed Potatoes with Heavy Cream
- Creamy and Rich: The heavy cream in this recipe gives the mashed potatoes a luxurious and creamy texture that is hard to resist.
- Full of Flavor: The addition of sage and browned butter brings a depth of flavor to the dish that is both savory and delicious.
- Versatile: Mashed potatoes with heavy cream is a versatile dish that pairs well with a variety of main courses, making it a great option for any meal or occasion.
A Holiday Staple Side Dish
Mashed potatoes with heavy whipping cream have become a holiday staple for a few reasons:
- Comfort and Tradition: Mashed potatoes are a classic comfort food, and Thanksgiving is a holiday that often emphasizes traditional and comforting dishes. Mashed potatoes provide a familiar and satisfying element to the Thanksgiving meal, evoking a sense of warmth and nostalgia.
- Versatility: Mashed potatoes can be easily customized to suit different tastes and preferences. The addition of heavy whipping cream in this recipe adds richness and creaminess to the dish, making it even more indulgent and decadent. The versatility of mashed potatoes allows them to pair well with a variety of Thanksgiving dishes.
- Complementary Flavors: Mashed potatoes with heavy cream complement other traditional Thanksgiving dishes exceptionally well. They provide a neutral and creamy base that pairs nicely with turkey, gravy, stuffing, and cranberry sauce. The flavors and textures of mashed potatoes can help balance out the overall meal.
- Ease of Preparation: Mashed potatoes are relatively simple to prepare, and the recipe you provided is straightforward. They can be made in large batches to serve a crowd, making them a practical choice for holiday gatherings. The focus during Thanksgiving is often on spending time with loved ones rather than laboring over complex recipes, and mashed potatoes fit that mindset.
- Crowd-Pleaser: Mashed potatoes have broad appeal and are enjoyed by many people. Their creamy texture and comforting taste make them a crowd-pleaser, ensuring that they will be welcomed on Thanksgiving tables.
Ingredients & Substitutions
- Potatoes: The primary ingredient that provides the base for the mashed potatoes. You can substitute Yukon potatoes with russet or red potatoes.
- Sage Leaves: Adds a savory, earthy flavor to the dish. You can use fresh thyme, rosemary, or dried sage instead of fresh sage.
- Butter: Adds richness and flavor to the dish. You can use plant-based butter instead of dairy-based butter.
- Heavy Cream: Makes the mashed potatoes creamy and smooth. You can use half-and-half or milk instead of heavy cream.
- White Pepper: Adds a subtle heat and flavor to the dish. You can use black pepper instead of white pepper.
- Kosher Salt: Enhances the flavor of the dish. You can use sea salt or table salt instead of kosher salt.
Equipment Needed
- Large pot
- Colander or strainer
- Cutting board
- Knife
- Small saucepan
- Mixing bowl
- Masher or hand mixer
- Spoon for mixing
- Optional: extra saucepan for browning butter (if desired)
How to Make Mashed Potatoes with Heavy Cream
To begin, clean and peel the potatoes. Cut them in half and then into ½-inch thick slices. Place the potatoes in a large pot and cover them completely with cold water. Bring the pot to a boil over medium heat. Once the potatoes are done (about 15 minutes or when a fork goes through them easily), remove the pot from the heat and drain the water from the potatoes. Do not rinse the potatoes.
In a small saucepan, melt the butter over medium heat. Once the butter starts to bubble, it will turn nutty and brown. Add in sage and cook for 30 seconds. Remove the crispy fried sage and set it aside with the browned butter.
Next, add the cooked potatoes, warmed heavy cream, browned butter, and crispy sage to a mixing bowl. Mash or mix them (using a hand mixer) until you reach your desired consistency. Add salt and white pepper to taste.
Finally, garnish the mashed potatoes with the crispy sage leaves. You can also brown extra butter to pour on top if you wish.
That's it! This recipe for mashed potatoes with heavy cream is a delicious and creamy side dish that pairs well with many main courses.
Variations
- Garlic mashed potatoes: Add 3-4 cloves of minced garlic to the butter and sage mixture to infuse the potatoes with a delicious garlic flavor.
- Cheesy mashed potatoes: Add 1 cup of shredded cheddar cheese or parmesan cheese to the mixing bowl along with the mashed potatoes for a cheesy twist.
- Herb mashed potatoes: Add a tablespoon of chopped fresh herbs like thyme, rosemary, or parsley to the mixing bowl along with the mashed potatoes for a fragrant and flavorful twist.
- Cream cheese mashed potatoes: Substitute the heavy cream with ½ cup of softened cream cheese for a creamier and tangy twist.
- Sweet potato mashed potatoes: Substitute the regular potatoes with sweet potatoes for a sweeter and nutritious twist.
- Loaded mashed potatoes: Top the mashed potatoes with crispy bacon bits, chopped scallions, and more shredded cheese for a loaded and indulgent twist.
Wine Pairing
- Chardonnay: A buttery and oaked Chardonnay can work well with the creamy texture of the mashed potatoes. Look for a medium to full-bodied Chardonnay with notes of vanilla and caramel to enhance the richness of the dish.
- Pinot Noir: A lighter red wine like Pinot Noir can be a delightful choice. It has enough acidity to cut through the richness of the heavy cream and harmonizes with the potatoes' flavors. Opt for a fruit-forward and low-tannin Pinot Noir.
- Champagne or Sparkling Wine: The effervescence and acidity of Champagne or sparkling wine can provide a refreshing contrast to the creamy mashed potatoes. It cleanses the palate between bites and adds a celebratory touch to the meal.
- Viognier: This aromatic white wine offers a good balance of acidity and richness. Viognier's floral notes and stone fruit flavors can complement the creamy mashed potatoes and bring out their subtle nuances.
- White Burgundy: A white Burgundy, made from Chardonnay grapes, offers a combination of acidity, creaminess, and mineral undertones. It can add complexity to the dish and create a harmonious pairing.
FAQ's
Can I use a different type of potato?
Yes, you can use russet or red potatoes instead of Yukon potatoes. The texture may be slightly different, but the recipe will still work.
Can I use milk instead of heavy cream?
Yes, you can use milk instead of heavy cream, but the mashed potatoes will be less creamy and rich. You can also use half-and-half or sour cream for a similar effect.
Can I make this recipe ahead of time?
Yes, you can make the mashed potatoes up to 2 days in advance and store them in the refrigerator. Reheat them on the stovetop over low heat, adding more cream or butter if necessary to restore the creaminess.
Can I freeze mashed potatoes?
Yes, you can freeze mashed potatoes for up to 2 months. Allow them to cool completely, then transfer to a freezer-safe container or bag. Reheat in the microwave or on the stovetop over low heat, adding more cream or butter if necessary to restore the creaminess.
How do I make the crispy fried sage garnish?
To make the crispy fried sage, heat a small amount of oil in a pan over medium-high heat. Add the sage leaves and cook for 30 seconds to 1 minute, or until crispy. Remove from the pan and drain on a paper towel before using as a garnish.
Can I add other ingredients to the mashed potatoes?
Yes, you can add garlic, cheese, herbs, or other ingredients to customize the mashed potatoes to your liking. Just be careful not to overmix the potatoes, as this can make them gummy.
Tips
- Use Yukon gold potatoes: Yukon golds have a naturally buttery flavor and creamy texture, making them the perfect potato for mashed potatoes with heavy cream.
- Warm the cream: Warming the cream before adding it to the potatoes will help prevent the potatoes from becoming gummy.
- Don't overmix: Overmixing the potatoes can cause them to become gummy and lose their fluffy texture. Mix until just combined for the best results.
- Use a potato masher or ricer: Using a potato masher or ricer will help ensure that your mashed potatoes are smooth and free of lumps.
- Add butter and cream gradually: Add the butter and cream gradually, mixing and tasting as you go, until you reach your desired level of creaminess and flavor.
- Season well: Be sure to season your mashed potatoes well with salt and pepper to bring out the natural flavors of the potatoes.
- Garnish with crispy sage leaves: Adding crispy sage leaves as a garnish not only adds a pop of color, but also a delicious crunch to your mashed potatoes.
Did you make this recipe?
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Looking for more recipes?
Looking for more potato recipes? Try my Scalloped Potatoes, Creamy Dill Potato Salad, Irish Mashed Potatoes.
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Mashed Potatoes with Heavy Cream
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Ingredients
- 3 lbs potatoes Yukon
- 10 sage leaves
- ½ cup butter 1 stick, melted
- ½ cup heavy cream warmed
- ½ teaspoon white pepper
- ½ teaspoon kosher salt
Instructions
- Clean and peel the potatoes. Cut them in half and then into ½-inch thick slices.
- Place the potatoes in a large pot and cover them completely with cold water.
- Bring the pot to a boil over medium heat. Cook the potatoes until a fork goes through them easily, which should take about 15 minutes.
- Remove the pot from heat and drain the water from the potatoes (Do not rinse the potatoes).
- In a small saucepan, melt the butter over medium heat. The butter will start to bubble. Once the butter is done bubbling, it will be nutty and browned.
- Add the sage leaves to the browned butter and cook for 30 seconds. Remove the pan from heat, remove the crispy fried sage, and set the pan with the brown butter and crispy sage to the side.
- Add the cooked potatoes, warmed heavy cream, and brown butter to a bowl.
- Mash or mix the potatoes (using a hand mixer) to your desired consistency.
- Add salt and white pepper to taste.
- Garnish with crispy sage leaves.
- Optional: Brown extra butter to pour on top.
Notes
- Use Yukon potatoes for best results.
- Make sure to completely cover the potatoes with cold water in the pot.
- Remove the pan from heat as soon as the butter is browned to prevent burning.
- Reserve some crispy fried sage for garnish.
- Mash or mix to your desired consistency.
- Adjust the amount of salt and white pepper to taste.
- Optional: brown extra butter to pour on top
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