Ultra-Rich Mashed Potatoes
Scale Recipe
Adjust ingredient quantities for your desired serving size
For the Standard Batch: Buttery Mashed Potatoes
Use a tamis or ricer for texture smooth as still waters—worthy of any captain's feast.
Ingredients
- 3 ½ lbs Yukon Gold potatoes
- 1 ½ lbs Russet potatoes
- ¾ cup heavy cream
- 5 sticks butter
- 5 tablespoons olive oil
- 1 to taste salt
- 1 to taste pepper
Instructions
- In a small saucepan, gently heat heavy cream, butter, and salt + pepper until melted and warm. Do not boil.
- Peel, cube, and rinse potatoes. Add to a large pot of cold, lightly salted water.
- Bring to a simmer and cook until tender but still firm, about 20–25 minutes.
- Drain water and return potatoes to low heat for 1–2 minutes to evaporate excess moisture.
- Pass potatoes through a tamis or potato ricer into a large bowl.
- Gently fold in the warm cream mixture until fully incorporated.
- Season with additional salt and pepper to taste.
Prep: 20 min • Cook: 25 min • Wait: No time
For the Small Batch: Buttery Mashed Potatoes
Perfect for a quiet night below deck or a modest crew.
Ingredients
- 12 oz Yukon Gold potatoes
- 5 oz Russet potatoes
- 3 tablespoons heavy cream
- 1 stick butter
- 1 tablespoon olive oil
- 1 to taste salt
- 1 to taste pepper
Instructions
- Follow the same steps as the standard batch, adjusting quantities and cooking time slightly for smaller volume.
Prep: 10 min • Cook: 20 min • Wait: No time
Notes
These mashed potatoes be rich as Spanish gold—creamy, decadent, and fit for any holiday spread or hearty supper. Keeps in the ship’s stores for up to 3 days. Reheat gently over low heat or in a double boiler, adding a splash of cream to restore texture. For extra flair, top with chives, roasted garlic, or a drizzle of browned butter.