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Recipe courtesy of Bryan Voltaggio and Michael Voltaggio

Traditional Mashed Potatoes

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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2 pounds russet potatoes, peeled and cut into large chunks

2 cups heavy cream

1 stick unsalted butter (4 ounces), cut into cubes

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

Minced fresh chives, for garnish, optional


  1. Place the potato chunks into a large saucepan. Fill the saucepan with enough water to cover the potatoes. Bring to a boil and cook until fork tender, about 15 minutes. Meanwhile, warm the heavy cream over medium-low heat in a small saucepan. Transfer to a large bowl. Drain the potatoes. Using a potato ricer, rice the potatoes directly into the warm cream. Using a whisk or wooden spoon, stir until the potatoes are smooth. Begin adding the butter and stir to incorporate. Season with salt and pepper. Transfer to a serving vessel and drizzle with a little oil. Sprinkle the dish with minced chives if desired.