Velvety Mashed Potatoes (Print Page)

Silky smooth potatoes enriched with butter and cream, an indulgent side for any occasion.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup whole milk, warmed
04 - 1/4 cup heavy cream, warmed

→ Seasonings

05 - 1 tsp salt, plus more for the boiling water
06 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Place the peeled and chunked potatoes in a large pot. Cover with cold salted water by at least 2 inches.
02 - Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes yield easily when pierced with a fork.
03 - Drain the potatoes thoroughly in a colander. Return them to the still-warm pot to allow any residual moisture to evaporate.
04 - Add the unsalted butter to the hot potatoes and let it sit for 1 to 2 minutes until fully melted.
05 - Using a potato masher or potato ricer, work the potatoes until completely smooth and free of lumps.
06 - Gradually fold in the warmed milk and heavy cream, stirring gently until the mixture becomes light and creamy.
07 - Season with salt and freshly ground black pepper to taste. Stir gently until fully incorporated and the texture is velvety smooth.
08 - Transfer to a serving bowl and serve immediately. Garnish with an extra pat of butter or freshly chopped chives if desired.

# Expert Tips:

01 -
  • This is the mashed potato recipe that will ruin you for all others, impossibly silky and rich without being complicated.
  • It comes together in under forty minutes and uses ingredients you probably already have sitting in your kitchen right now.
02 -
  • Adding cold milk or cream to hot potatoes shocks them and creates a gluey texture, so always warm your dairy first.
  • Overworking the potatoes with a mixer or excessive stirring releases excess starch and turns your beautiful bowl into wallpaper paste.
03 -
  • If you have the time, let the peeled potato chunks soak in cold water for thirty minutes before cooking to remove excess surface starch for an even fluffier result.
  • Warming your serving bowl in the oven for five minutes before plating keeps the potatoes at perfect temperature through the entire meal.

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