Recipe by: Barbara Martinez
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books
•
November 1, 2025
Growing up, we always made mashed potatoes with Russets—because that’s what my mom and grandma used. They were simple, familiar, and always part of our family holiday table. But now that I make them myself, I’ve fallen in love with Yukon Golds. They have a naturally rich, buttery flavor that makes these potatoes extra creamy without much fuss. I still keep them simple—just salted butter, cream, and a good pinch of Diamond Crystal Kosher salt. Perfect alongside roasted chicken or a spoonful of homemade gravy, this is the kind of comfort food that never goes out of style.
Place the peeled, cut potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are very tender when pierced with a fork, 15–20 minutes.
Drain the potatoes and return them to the warm pot. Let them sit uncovered for a minute or two to allow excess moisture to evaporate.
Using a hand mixer on low speed (Yes, it works beautifully!), mix until smooth and fluffy. Be careful not to overmix — stop as soon as they’re lump-free.
Add the butter first, letting it melt into the hot potatoes. Stir in until the butter is sufficiently incorporated. Pour in the cream and mix in.
Taste and add more salt (butter or cream) as needed. Serve warm with a pat of butter on top — and a generous ladle of Our Everyday Gravy.
Make Ahead: Prepare as directed, then transfer to a heat-safe dish. Cover tightly and refrigerate for up to 2 days. Reheat gently in the oven, stirring in a splash of cream or butter before serving to restore that silky texture.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
