- Peel the potatoes and cut them into quarters. Add them to a medium-sized pot and fill with water until the potatoes are completely covered. Bring the water to boil over medium-high heat. Let boil gently for about 20 minutes, until the potatoes fall apart easily when you pierce them with a fork. Lower the heat to low.
- Drain the potatoes over a colander and give them a shake to remove excess water. Add them back to the pot along with the butter and salt. While the butter is melting, mash the potatoes with a potato masher (that sounds redundant, doesn’t it?) until the butter is completely melted and no large chunks remain.
- Transfer the mashed potatoes to the bowl of a stand mixer. Add the cream. Whip the potatoes on medium-high speed for 10 to 20 seconds, just until the potatoes are smooth and fluffy. Be careful not to overmix! Taste the potatoes—if they are too thick for your liking, add more cream 2 tablespoons at a time and whip for a few seconds to incorporate. Stir in any add-ins (chives, rosemary, etc.) with a spatula and serve.
Keywords: Whipped mashed potatoes