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Creamy Buttery Irish Potatoes

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Creamy, dreamy mashed potatoes with buttery richness, perfect for any feast.

Ingredients

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  • 2 pounds Yukon gold potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. Peel the Yukon gold potatoes, revealing their beautiful golden flesh. Cut into even 1½-inch chunks.
  2. Place the chunky potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a vigorous boil then reduce to a gentle simmer. Cook until fork-tender, about 15–20 minutes.
  3. Drain them well in a colander and return to the pot. Place over low heat for 1 minute to evaporate moisture.
  4. Warm the unsalted butter and heavy cream together in a small saucepan over low heat until melted.
  5. Using a potato masher or ricer, mash the potatoes until desired texture is reached.
  6. Slowly pour the warm butter-cream mixture into the mashed potatoes while stirring.
  7. Gently fold in the sour cream, garlic powder, black pepper, and chives. Adjust seasoning with additional salt or pepper if needed.
  8. Transfer to a serving dish and garnish with more chives.

Notes

For ultra-smooth potatoes, use a ricer instead of a traditional masher. Be generous with the seasoning for maximum flavor.

Nutrition

Find it online: https://recypez.com/creamy-buttery-irish-potatoes/

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