Velvety Mashed Potatoes (Printable view)
Silky buttery mashed potatoes with cream, perfect as a comforting side for any meal.
# 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
# Steps:
01 - Place the peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of kosher salt.
02 - Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly and return them to the pot. Let them sit over low heat for 1 to 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 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 consistency. Add additional liquid for a looser texture if desired.
07 - Season with the remaining kosher salt and freshly ground black pepper to taste. Serve immediately while hot.
# Expert Advice:
01 -
- They come together in forty minutes and taste like you spent all afternoon.
- The combination of whole milk and heavy cream creates a texture so smooth it borders on luxurious.
02 -
- Overmixing with an electric mixer turns potatoes into a sticky paste, so always mash by hand or use a ricer.
- Warming the dairy before adding it was a trick I learned from my grandmother and it single handedly changed my mash forever.
03 -
- Cut your potatoes into evenly sized chunks so they all finish cooking at the same time and you avoid mushy overscooked pieces mixed with crunchy centers.
- The driest potato makes the best mash, so do not skip that minute over low heat evaporating extra moisture.