Creamy Mashed Potatoes

I burned my first batch of mashed potatoes to the bottom of the pot because I started them in hot water instead of cold. The outside turned to mush while the centers stayed hard, and I learned the most important rule the hard way. Now every time I peel potatoes, I fill the pot with cold water first and feel a little smarter than I used to be.

My neighbor brought over a casserole dish one winter evening and stayed for dinner. When she tasted these potatoes, she got quiet for a second, then said they reminded her of her grandmothers Sunday table. I didnt change anything after that.

Ingredients

• Yukon Gold or Russet potatoes: Yukon Golds give you a naturally buttery flavor and creamy texture, while Russets make them fluffier and lighter, so pick based on what you want that night.
• Heavy cream: Warming it before you add it keeps the potatoes hot and silky instead of cooling them down and making them gluey.
• Unsalted butter: Cubed butter melts fast and evenly into the hot potatoes, and using unsalted means you control exactly how much salt goes in.
• Salt and black pepper: Salt the cooking water generously because it seasons the potatoes from the inside out, and fresh cracked pepper at the end wakes everything up.

Instructions

Start them cold:

Put your potato chunks in the pot and cover them with cold water, then add a big pinch of salt. Starting cold means they cook evenly all the way through instead of falling apart on the outside.

Boil and simmer:

Bring the water to a boil over medium high heat, then lower it to a steady simmer and cook for 15 to 20 minutes until a fork slides in with no resistance.

Drain completely:

Pour the potatoes into a colander and let them sit for a minute so the steam escapes. Extra water makes them watery and sad.

Mash with butter:

Toss the hot potatoes back into the pot, drop in the butter cubes, and mash until smooth using a masher or ricer. Dont use a blender or food processor or theyll turn into glue.

Add warm cream:

Heat the cream until its just warm, then pour it in slowly while stirring until you reach the creaminess you love. Cold cream will cool everything down and make them stiff.

Season and serve:

Taste and add salt and pepper until it feels right. Serve them hot with a pat of butter on top or a sprinkle of chives if youre feeling fancy.

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The first time I made these for Thanksgiving, my uncle scraped his plate clean and asked if there were seconds before anyone else had even finished. That became the standard, and now I double the batch every year because I know theyll disappear.

Making Them Ahead

You can make these up to an hour early and keep them in the pot with the lid on over the lowest heat. If they start to stiffen up, stir in a splash of warm cream and theyll come right back to life.

Flavor Variations

I once stirred in a whole head of roasted garlic because I had it left over from another recipe, and it turned into the version I make most often now. Fresh thyme or parsley folded in at the end adds a brightness that cuts through the richness, and a spoonful of sour cream makes them tangy in the best way.

Lighter Swaps and Extras

If you want them a little less rich, swap the heavy cream for whole milk or half and half and theyll still be creamy, just not as thick. You can also use olive oil instead of some of the butter for a different kind of silkiness.

• Try adding a handful of shredded cheddar or parmesan right after mashing for a cheesy twist.
• A drizzle of truffle oil at the end makes them taste like something from a restaurant.
• If you like them chunky, stop mashing early and leave some texture in there.

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These potatoes show up on my table more than I plan because theyre easy enough for a Tuesday and special enough for a holiday. Once you get the rhythm down, youll make them without thinking.

Frequently asked questions about this recipe

→ What type of potatoes work best?

Yukon Gold and Russet potatoes are ideal for their creamy texture and ability to mash smoothly.

→ Can I substitute the cream with something else?

Yes, whole milk or half-and-half can be used for a lighter texture without sacrificing creaminess.

→ How do I prevent watery mashed potatoes?

Drain potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture before mashing.

→ What tools are recommended for mashing?

A potato masher or ricer produces the best smooth, fluffy consistency.

→ Can these mashed potatoes be made in advance?

Yes, they can be prepared ahead and gently reheated with a splash of cream to restore softness.