Steakhouse Classic Creamy Mashed Potatoes

Nutrition Facts

Instructions

1. 11. Rinse quartered potatoes under cold water to remove excess starch. Place in large heavy-bottomed stockpot.
2. 22. Cover potatoes completely with cold water. Add 1 tablespoon kosher salt to water. Bring to rolling boil over high heat.
3. 33. Reduce heat to medium-low. Simmer potatoes until fork-tender, about 15-18 minutes. Potatoes should easily break apart when pierced.
4. 44. Drain potatoes in large colander. Return immediately to hot pot.
5. 55. Begin mashing using a traditional potato masher. Work quickly to maintain heat.
6. 66. Warm cream and milk in separate saucepan until steaming but not boiling.
7. 77. Add butter in small cubes. Fold into hot potatoes, creating smooth, creamy texture.
8. 88. Gradually pour warm cream mixture into potatoes. Continue mashing until ultra-smooth.
9. 99. Season with remaining salt and white pepper. Taste and adjust seasoning.
10. 1010. Transfer to serving bowl. Create elegant swirl pattern with back of large spoon.
11. 1111. Garnish with fresh chives sprinkled across surface.