These mashed potatoes require absolutely no hand mashing at all. Just 90 seconds, a stand mixer, and a healthy dose of butter and cream get you to mashed potato heaven without all the heavy lifting.
3 LBs Yukon Gold potatoes, peeled and cut into 2 inch chunks
5 tsp kosher salt
1 1/4 C heavy cream
6 T unsalted butter, melted
Ground black pepper
Place potatoes in a large pot with salt. Cover with cold water and bring to a boil. Reduce heat to maintain a low boil and cook until potatoes show no resistance when pierced with a fork. This took me about 15 minutes
While potatoes cook, heat cream in the microwave (or the on the stovetop) until hot but not boiling. Add the melted butter and set aside.
Drain potatoes in a colander and put back in the pot over low heat for one minute, or until the potatoes look dry on the outside.
Transfer potatoes to the bowl of a stand mixer, fitted with the whisk attachment.
Beat potatoes on high for 15-30 seconds, or until potatoes start to break down, but are still crumbly.
Add the butter and cream mixture and beat on medium speed for one minute, pausing every 20 seconds to scrape down the sides of the bowl.
Taste for seasoning, and using a spatula, fold in any necessary salt and pepper.
Serve immediately, or keep warm in a slow cooker or over a double boiler.
If you don’t have a stand mixer you can use a hand mixer, a ricer, a food mill, or a hand masher. But DON’T use a food processor.
Do be mindful though that if your bowl is metal, it will get hot – use an oven mitt or kitchen towel.
Reheat leftover potatoes by putting them in a small pot, adding a couple splashes of milk or cream and heat over medium heat, whisking occasionally.
Keywords: easy mashed potatoes, fast mashed potatoes