Creamy Mashed Potatoes
Silky, buttery mashed potatoes made with minimal effort using a bread machine. The jam function gently mixes and steams the potatoes to cloud-like perfection.
Ingredients
russet potatoes, peeled and cubed
3 large (about 1 pound)
heavy cream
½ cup
whole milk
¼ cup
salt
½ teaspoon
butter, room temperature
2 tablespoons (optional)
Instructions
1
Prep the potatoes
Peel the potatoes and cut into roughly 1-inch cubes. Try to keep the pieces similar in size for even cooking.
2
Cook until tender
Place the potato cubes in a pot of salted water. Bring to a boil and cook until a fork slides through easily, about 12-15 minutes. Drain well and let sit for a minute to dry out any excess moisture.
3
Load the bread machine
Transfer the drained potatoes into the bread machine pan. Pour in the cream, milk, and salt. Secure the pan in the machine.
4
Mix until silky
Select the jam or cake setting and run the full cycle. The gentle stirring and warmth will break down the potatoes into a smooth, fluffy consistency.
5
Finish and serve
If desired, add the butter and give everything a quick stir by hand. Taste and adjust seasoning. Serve warm topped with extra butter or chives.
