Velvety Mashed Potatoes (Printable Version)
Silky smooth mashed potatoes with butter and cream, ready in 40 minutes for a comforting side.
# 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
# Directions:
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.
02 - Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender and yield easily when pierced.
03 - Drain the potatoes thoroughly in a colander, then return them to the pot. Let them rest over low heat for 1 to 2 minutes so any residual moisture evaporates.
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 consistency. Add additional liquid for a looser texture if desired.
07 - Season with the remaining kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed and serve immediately while hot.
# Quick Tips:
01 -
- The combination of warm milk and heavy cream creates a silkiness that store bought versions can never match.
- Yukon Gold potatoes bring their own natural buttery flavor so the dish tastes rich without being heavy.
02 -
- Overmixing mashed potatoes activates the starches and turns a beautiful bowl of fluff into something closer to wallpaper paste.
- Warming the dairy before adding it is not optional because cold liquid causes the butter to seize and the texture to become grainy.
03 -
- A food mill or ricer is the single best investment for achieving restaurant quality smoothness with almost no effort.
- Salt the potato cooking water generously because the potatoes absorb flavor from the inside out during boiling.