Mashed Potatoes

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I used Yukon Gold potatoes and simmered in skins until tender; then drained and peeled. Warm cream and room temperature butter makes these potatoes amazingly creamy. So simple and soooo good too! Garnish with chives and a pat of butter like Tyler does - just elegant!

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I do without the bay leaf and I add more salt. This recipe is better than most and it leaves out the nasty garlic and potato peels that so many people seem to love.

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I mixed half Russet potatoes and half Yukon Gold potatoes. Held together nicely. Big crowd ate every last bite.

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Nothing fancy about it. Potatoes, cream and butter. But the key is the ratio of cream/butter and potatoes I guess. It is very smooth and creamy to almost melt-in-your-mouth. I didn't put gravy on mine. I didn't need to!! I didn't want to mess up the taste with salty gravy. ; Love it.

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The BEST mashed potatoes EVER!!!

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These are the best mashed potatoes ever. They were gone gone gone even with all the great food we had at Thanksgiving. This will now be a traditions for us at our Thanksgiving meal! Thanks

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I found this recipe this morning and made it as one of my side dishes for Thanksgiving dinner,it was so creamy and delicious, one tip for some cooks, add the warm milk and butter a little at a time to get the right consistency of mashes potatoes, if you use the whole thing you may end up with runny mashed potatos

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Delicious! However, I added the cream and butter a little at a time until the potatoes were the consistency I like.

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Tasty and simple!

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This recipe was just ok. I used exactly 4 pounds of potatoes, and the cream to potato ratio was just too much. If I was to make this recipe again, I would use the whole 5 lbs of potatoes in the bag, or less cream. I would also start off with half of the cream and see how fluffy they came out after that, and just add more slowly until I got to my desired consistency. I made this to accompany meatloaf and veggies - and it’s a good thing those two are relatively dry. Any type of gravy or sauce added to this recipe would make the end result too runny. They were good by themselves, and quite filling because of the cream. Also, I whipped them with a mixer on full speed and they came out fine this way. This was the first time using gold potatoes, as I usually use russets or reds. They were so good.