Ingredients
Scale
- 2 pounds Russet potatoes
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups low-sodium beef broth (for gravy)
- 1/4 cup all-purpose flour (for gravy)
Instructions
- Peel and chop the Russet potatoes into 1-2 inch chunks. Place them in a large pot and cover with cold water.
- Bring the water to a boil over high heat, reduce to medium heat, and simmer for 15-20 minutes until tender.
- Drain the potatoes and return them to the pot. Add unsalted butter and mash until smooth.
- Gradually pour in heavy cream while mashing until you reach your desired consistency. Season with salt and pepper.
- For the gravy, combine beef broth and flour in a saucepan over medium heat, whisking constantly until thickened (about 5 minutes). Adjust seasoning as needed.
- Serve the buttery mashed potatoes topped generously with savory gravy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 255mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg