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Creamy Mashed Potatoes - Vegetable Bliss

Creamy Mashed Potatoes


  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed

  • Salt and pepper, to taste

  • 1/2 cup whole Milk or Heavy Cream, warmed

  • 1/2 cup Unsalted Butter, melted


  • Wash, peel, and cut the potatoes into even-sized chunks. Cutting them into uniform pieces ensures they cook evenly.

  • Place the potato chunks in a large pot of cold, salted water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes, depending on the size of the chunks.

  • Drain the potatoes in a colander, then return them to the pot or place them on a baking sheet. Allow them to dry for a few minutes, which helps to remove excess moisture.

  • Heat your dairy in a small saucepan, gently heat 1/2 cup of whole milk or heavy cream along with 1/2 cup of unsalted butter.

  • Add 1 teaspoon of No. 53 Vegetable Bliss Spice Blend

  • Mash the potatoes using a potato ricer or masher, and process the potatoes until smooth. A ricer is ideal for achieving a lump-free texture, but a masher works well too.

  • Gradually mix in the warm milk and melted butter.

  • Season with salt and pepper to taste.

  • Serve immediately, garnishing with a knob of butter or fresh herbs.

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