Velvety Mashed Potatoes (Print Version)
Silky, buttery mashed potatoes with a smooth, creamy texture—perfect as a comforting side for any meal.
# What You'll 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
# How to Make It:
01 - Place the peeled and chunked potatoes in a large pot and cover with cold salted water by at least 2 inches.
02 - Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly in a colander, then return them to the still-warm pot to allow excess moisture to evaporate.
04 - Add the unsalted butter to the hot potatoes and let sit for 1 to 2 minutes so the butter melts completely.
05 - Using a potato masher or potato ricer, mash the potatoes until smooth and completely free of lumps.
06 - Gradually fold in the warmed whole 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 everything is fully combined 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 Advice:
01 -
- The ratio of butter to cream here was discovered by accident after pouring too much of both, and it has never let me down since.
- These potatoes reheat beautifully the next day with just a splash of milk and thirty seconds in the microwave.
02 -
- Overmixing is the fastest way to turn mashed potatoes into wallpaper paste, so stop the moment everything looks combined.
- Warming the dairy before adding it was a game changer I learned from a line cook at a diner who refused to tell me his secret until I guessed it correctly.
03 -
- Drain the potatoes well and shake them in the hot pot for a few seconds to dry them out before adding butter, because excess water dilutes flavor.
- The single biggest secret is generous salt in the boiling water, it should taste almost like seawater, since this is your only chance to season from the inside.