• 6servings
  • 45minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 pounds Yukon Gold or Russet Burbank potatoes

  2. 2 3/4 sticks (11 ounces) unsalted butter

  3. 2/3 cup heavy cream

  4. 5 scallions , thinly sliced

Instructions Jump to Ingredients ↑

  1. Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot with heavily salted water and bring to a slow boil over medium-high heat.

  2. While potatoes are cooking, cut butter into small cubes and set aside.

  3. When potatoes are fork tender, drain well and return to pot; let sit for 5 minutes to dry out. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and cream until potatoes are smooth. Stir in scallions, if using, and season generously with salt and freshly ground black pepper.

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