• 2 lb. bag of baby red potatoes, cleaned and cut into quarters
  • ¼-½ cup milk
  • ¼ cup heavy cream
  • ¼ cup butter
  • salt to season


  1. Bring potatoes to boil in a pot of salted water, and once boiling, reduce to simmer and cook until tender when poked with a fork (30-45 minutes)
  2. Once they are soft, strain the potatoes and place them back in the pot.
  3. Add milk, heavy cream, and butter to potato chunks and mash.  If the potatoes are too thick, feel free to add more milk or heavy cream if necessary.
  4. Season with salt to taste, but keep in mind that the chicken gravy is going to be very salty, so you’ll want to keep the potatoes a little less salty.  If you aren’t serving these mashed potatoes with chicken gravy, season with salt to taste.

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