Velvety Mashed Potatoes (Printable Version)

Silky smooth mashed potatoes with butter and cream, a comforting side for any occasion.

# What You 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 and cover with cold water by 1 inch. Add 1 teaspoon of kosher salt to the water.
02 - Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15 to 20 minutes until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly in a colander and return them to the pot. Let them sit over low heat for 1 to 2 minutes to allow any 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 butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
06 - Gradually pour in the warmed milk and heavy cream while stirring continuously until the mixture reaches a silky, smooth texture. Add more 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 Tricks:

01 -
  • Yukon Gold potatoes give you that naturally buttery flavor without needing to overload on actual butter.
  • Warming the milk and cream before adding them prevents the potatoes from seizing up and turning gummy.
02 -
  • Overmixing activates the starches and turns beautiful potatoes into a sticky, gluey paste, so fold gently and stop as soon as everything is combined.
  • Infusing the warming milk with a crushed garlic clove or a sprig of thyme before adding it is a tiny effort that pays enormous flavor dividends.
03 -
  • A ricer is the single best tool for lump free mashed potatoes and costs less than twenty dollars, making it one of the highest ROI kitchen purchases you will ever make.
  • Always taste and adjust salt at the very end, because the amount of salt the potatoes absorbed during boiling can vary wildly depending on your pot size and water volume.

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