Imen This rich, creamy Alton Brown Mashed Potatoes Recipe is made with buttery Yukon gold potatoes, heavy cream, and a touch of black pepper for a smooth and velvety finish. With a texture that’s both fluffy and indulgent, these mashed potatoes are a classic comfort side dish done right. From start to finish, the recipe takes about 30 minutes and yields 4 hearty servings. It pairs beautifully with roast chicken, meatloaf, or a holiday turkey and gravy.
Alton Brown Mashed Potatoes Recipe Ingredients
- 2 pounds Yukon gold potatoes
- 1/2 cup heavy cream
- 8 tablespoons unsalted butter, cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How To Make Alton Brown Mashed Potatoes Recipe
- Prep the potatoes: Peel and cut the Yukon gold potatoes into even 1/2-inch pieces.
- Boil until tender: Place potatoes in a 4-quart saucepan and cover with cold water by 1 inch. Cover and bring to a boil over high heat. Once boiling, remove the lid, lower heat, and simmer for 15–20 minutes until the potatoes can be easily crushed with tongs.
- Drain thoroughly: Pour the potatoes into a colander to drain well.
- Heat the cream mixture: In the same pot, add cream, cubed butter, salt, and pepper. Heat until the butter is melted, then remove from heat.
- Mash the potatoes: Place a food mill with the finest disc over the pot. Pass potatoes through the mill in batches, adding 1 cup at a time.
- Mix and serve: Stir the potatoes into the warm cream and butter mixture. Adjust seasoning if needed and serve immediately.
Recipe Tips
- Use Yukon golds: Their naturally buttery texture and golden color are perfect for mashed potatoes.
- Start with cold water: This ensures even cooking from the inside out.
- Drain thoroughly: Excess water can make the mash gummy.
- Use a food mill: For the creamiest texture without overworking the potatoes.
- Serve fresh: Mashed potatoes are best served hot and freshly made.
What To Serve With Mashed Potatoes
Mashed potatoes are a versatile side dish that pairs well with everything from roasted meats to vegetarian mains. Try them with pan-seared chicken, pork chops, braised short ribs, or Thanksgiving turkey. Add a side of green beans or roasted carrots for a complete meal.
How To Store Mashed Potatoes
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently on the stove with a splash of cream or milk to restore smoothness.
Freeze: Mashed potatoes can be frozen in portions. Thaw in the fridge and reheat with added moisture.
Mashed Potatoes Nutrition Facts
- Calories: 310
- Total Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Sugar: 1g
- Protein: 4g
- Sodium: 520mg
FAQs
Can I use a potato masher instead of a food mill?
Yes, though a food mill creates a smoother texture. A masher will give a more rustic result.
Can I substitute milk for heavy cream?
You can, but the result will be lighter and less rich. Half-and-half is a good middle ground.
How do I keep mashed potatoes warm before serving?
Place them in a heat-safe bowl over a pot of simmering water, or keep them in a warm oven covered with foil.
Why are my mashed potatoes gluey?
Overmixing or using a food processor can break down starches and make them gummy.
Can I make these ahead of time?
Yes, but they’re best fresh. If making ahead, reheat gently and stir in extra cream or butter before serving.
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Alton Brown Mashed Potatoes Recipe
Description
These buttery mashed potatoes are silky, rich, and the perfect side for any comforting meal or holiday dinner.
Ingredients
Instructions
- Peel and cut potatoes into 1/2-inch pieces.
- Cover with cold water in a saucepan, bring to a boil, then simmer until tender, 15–20 minutes.
- Drain well.
- In the empty pot, heat cream, butter, salt, and pepper until melted.
- Pass potatoes through a food mill into the pot.
- Stir to combine, adjust seasoning, and serve hot.
