top of page

Perfect Mashed Potatoes

When company comes, or you just really wish to impress your family, mashed potatoes done in a professional manor can add a lot to your special meal. I like to use Idaho Russet potatoes, or Yukon Gold. The Yukon Gold potatoes, are a bit more porous and so when you rinse them for use, make sure they are removed from any excess liquid and patted dry. I use this recipe for holiday gatherings, and regular occasions, and I hope that you enjoy it! They can be topped with anything you like and come out fluffy and beautiful.

Authentic Mashed Potatoes


Three pounds of white potatoes cut into eighths

One half stick unsalted butter

One half cup cream

One fourth of a teaspoon white pepper

One fourth of a teaspoon Kosher salt

One fourth of a teaspoon ground cardamom

Optional: Two minced garlic cloves


1) Peel wash and cut into eighths the potatoes. Rinse again and pat dry with a towel.

2) In a large sauce pan or dutch oven bring water to a boil enough to submerge the potatoes.

3) Add the potatoes to the boiling water and cook for 25 minutes.

4) In a smaller saucepan melt the butter and pour into a small bowl. Let cool. Add the cream, spices and minced garlic if using.

5) Pour out the cooked potatoes into a large mixing bowl. Add the wet ingredients with the spices and mash either by hand, or with a mixer on the mix setting. For fluffier potatoes, try the whipping setting after the potatoes are initially mashed.

6) Served garnished with your favorite fresh herbs such as minced parsley or rosemary.

World Cuisine Today Magazine

November 24, 2020