Velvety Mashed Potatoes (Print version)
Creamy, buttery mashed potatoes with a silky smooth texture, perfect as a comforting side dish for any occasion.
# What you'll need:
→ Potatoes
01 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, cubed
03 - ¾ cup whole milk, warmed
04 - ¼ cup heavy cream, warmed
→ Seasonings
05 - 1 ½ tsp kosher salt, plus more to taste
06 - ¼ tsp freshly ground black pepper
# Method:
01 - Place the peeled and chunked potatoes in a large pot. Cover with cold water by 1 inch and add 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer.
02 - Simmer the potatoes for 15–20 minutes until they are easily pierced with a fork and completely tender throughout.
03 - Drain the potatoes thoroughly in a colander and return them to the pot. Place over low heat for 1–2 minutes to allow excess moisture to evaporate.
04 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
05 - Add the cubed unsalted butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
06 - Gradually pour in the warmed whole milk and heavy cream, stirring continuously until the mixture reaches a silky, smooth texture. Add additional liquid for a looser consistency if desired.
07 - Season with the remaining kosher salt and freshly ground black pepper to taste. Transfer to a serving bowl and serve hot.
# Expert advice:
01 -
- This is the kind of side dish that makes people close their eyes at the table and go quiet for a second.
- The ratio of butter to cream to potato is one I tested at least a dozen times until my family stopped asking for ketchup with everything.
02 -
- Overmixing mashed potatoes activates the starch and turns them gluey, which is the one mistake there is no coming back from.
- Warming your dairy before adding it is the single thing that transformed my mashed potatoes from acceptable to the thing everyone asks me to bring.
03 -
- A ricer will give you the smoothest result possible but a masher works beautifully if you do not mind a little rustic texture.
- Infusing the warm milk with a smashed garlic clove or a sprig of rosemary for ten minutes before adding it takes almost no effort and adds a layer of flavor that surprises people.