Creamy Mashed Potatoes (Print version)
Rich and smooth mashed potatoes with a creamy texture, perfect as a comforting side dish.
# What you'll need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, cubed
03 - 1/2 cup whole milk, warmed
04 - 1/4 cup heavy cream
→ Seasonings
05 - 1 tsp salt, plus additional for boiling water
06 - 1/4 tsp freshly ground black pepper
# How to make it:
01 - Place potato chunks into a large pot and cover with cold water seasoned with salt.
02 - Bring water to a boil over medium-high heat, then reduce heat to a simmer and cook until potatoes are fork-tender, approximately 15 to 18 minutes.
03 - Drain the potatoes thoroughly and return them to the hot pot. Let rest for 1 to 2 minutes to evaporate excess moisture.
04 - Add cubed butter, warm milk, and cream to the potatoes and mash using a potato masher or ricer until smooth and creamy.
05 - Incorporate salt and black pepper, then taste and adjust seasonings as preferred.
06 - Serve immediately, optionally garnished with extra butter or chopped chives.
# Expert suggestions:
01 -
- It brings out the secret velvety texture that feels like a gentle hug in every bite
- The balance of butter and cream makes it irresistibly rich without being heavy
02 -
- Always start boiling potatoes in cold water for even cooking and better texture
- Letting potatoes sit after draining helps avoid watery mash and keeps it fluffy
03 -
- Use a potato ricer for the smoothest, lump-free mash without overworking the potatoes
- Warm your dairy ingredients before adding to avoid cooling everything down and getting a less creamy texture