# Mashed Potatoes

A recipe for creamy, lump-free mashed potatoes, aiming to redeem a past cooking mishap.

- Total time: 25 min
- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- 5 lb russet potatoes
- salt
- 1 chicken bouillon cube
- heavy cream
- thyme
- garlic
- 2 sticks butter
- chives
- black pepper

## Instructions

1. Chop the scrubbed-clean russet potatoes.
2. Place the chopped potatoes into cold water in a large pot.
3. Bring the potatoes and water to a boil together for even cooking.
4. Salt the potatoes really well.
5. Add a chicken bouillon cube for extra flavor.
6. Pour heavy cream into a separate pot.
7. Add thyme to the heavy cream.
8. Add roasted garlic (or regular garlic cloves) to the heavy cream.
9. Bring the cream mixture just short of a boil and leave it uninterrupted on medium-low.
10. Once potatoes are fork-tender (after about 25-30 minutes), strain them.
11. Strain out the heavy cream mixture into a measuring cup.
12. Add two sticks of butter to the warm cream mixture, saving a few tablespoons for the top.
13. Rice the boiled potatoes into a large pot for a smooth texture, leaving the skins in the ricer.
14. If you don't have a ricer, push the potatoes through a fine mesh sieve.
15. Add the roasted garlic from the turkey to the riced potatoes.
16. Slowly mix in the warm butter and cream mixture, a little at a time.
17. Add a bunch of chives to the mashed potatoes.
18. Add lots of salt to the mashed potatoes.
19. Add pepper to taste.
20. Give the mashed potatoes a good mix until creamy.
21. Transfer the mashed potatoes to a serving dish.
22. Smear the top of the potatoes.
23. Add some extra butter on top.
24. Sprinkle chives on top for garnish.
25. Add a little extra black pepper.

## Equipment

- cutting board
- knife
- large pot
- colander
- measuring cup
- potato ricer
- fine mesh sieve
- serving dish
- spatula
- fork

## Tips

- Bring potatoes to a boil together with cold water so that they cook evenly.
- Salt potatoes really well, they need it.
- For the smoothest, lump-free mashed potatoes, use a potato ricer. If you don't have one, use a fine mesh sieve.
- Don't peel potatoes when using a ricer/sieve, as it will catch all the skins and save you a step.
- Always make sure your cream mixture is warm; if you add cold milk to hot potatoes, it will get gummy and gluey.

## Source

- Original video: https://www.tiktok.com/@cassyeungmoney/video/7302617701644782894?is_from_webapp=1&sender_device=pc&web_id=7575383295417697822
- Recipe page: https://www.cliprecipe.com/recipe/6dc09bbb-bc43-45c5-b028-2561d08c5f68
- Extracted: 2025-11-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt