Classic Mashed Potatoes

These amazing homemade mashed potatoes are perfectly rich and creamy, ….


CALORIES: Best not to think about it!

PREP: 10 minutes

COOK: 1 hour


3 poundpotatoes (Yukon gold recommended)
1/2 tspcayenne pepper (or pick you any other pepper you like)
1/2 cupsour cream or creme fraiche
3/4 cupheavy cream (or milk)
1/2 cupshredded cheese (Cheddar, parmesan, gruyere, emental, …)
butter (optional – to taste)
chopped fresh chives (optional – to tastes)


  • Place potatoes into a large pot of water; bring to a boil, reduce heat to medium-low, and simmer until tender. Cooking time is about 30 minutes. Drain potatoes and return them to the pot.
  • Mash heavy cream into the potatoes with a potato masher; add sour cream and continue to mash until combined. Add cheese and pepper. Add butter as needed for tasted. Avoid adding salt (cheese contains sufficient salt already!)
  • Serve immediately or reheat in the over or on the stove when ready to eat!

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