Yup, I said it. These are the world best mashed potatoes.
I know there is a lot of debate about who makes the best mashed potatoes, what kind of potatoes to use, what kind of masher you use and so on… Well, after a few weeks of testing mashed potato recipes in preparation for Thanksgiving, I’ve finally settled on my favorite. It’s super smooth, creamy, buttery, and not the least bit dry. Some people are pretty insistant on using Russett Potatoes for mashed potatoes, but I’ve found that Yukon Golds are creamier and don’t dry out when boiled so they make a delicious choice for mashed potatoes.
Another key to making the best mashed potatoes is using a ricer. It’s kinda like a giant garlic press but for potatoes. And once you force the potato through the ricer it’s perfect smooth and light and makes for a super easy time when incorporating the butter, cream and cheeses.
And the third trick is the addition of some mascarpone. I just added an extra creaminess to the mashed potatoes and then you get to make tiramisu with the leftover cheese!
The World Best Mashed Potatoes
2 lbs Yukon Gold potatoes
6 tbsp heavy cream
2 tbsp unsalted butter
3 tbsp shredded Parmesan cheese
3 tbsp Mascarpone cheese
salt and pepper to taste
Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, mascarpone and stir to incorporate. Season with salt and pepper and serve.
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