I love mashed potatoes, especially when they are extra creamy — loaded with extra butter and cream. And smothered with homemade gravy.
This Thanksgiving, you may want to try my very decadent and much more nutritious version of mashed potatoes. And it’s not just for Thanksgiving. This recipe is fast and easy enough to make any old weeknight.
Why Use Extra Butter and Cream?
Although potatoes are a good carbohydrate, they aren’t inherently nutritious. Butter and cream to the rescue!
As I always tell my daughter, “Eat your butter, because that’s where the vitamins are.” Vitamins A, D, and K2, that is. Of course, we’re talking about real grass-fed butter. The cows need to be eating grass to produce K2, and they need to be outside in the sunshine to produce vitamin D.
I recommend using organic potatoes if you can. Did you know that potatoes that are not organic don’t even sprout?
Equipment Needed for This Recipe
Potato Masher or ricer