Velvety Mashed Potatoes (Print Version)
Silky buttery mashed potatoes with cream and milk, ready in 40 minutes for a comforting side.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
→ Dairy
02 - 4 tbsp unsalted butter
03 - 1/2 cup whole milk, warmed
04 - 1/4 cup heavy cream, warmed
→ Seasonings
05 - 1 tsp salt, plus more for boiling water
06 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Place the peeled potato chunks into a large pot and cover with cold salted water by at least 2 inches.
02 - Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly in a colander, then return them to the warm pot to allow excess moisture to evaporate.
04 - Add the unsalted butter to the hot potatoes and let sit for 1 to 2 minutes until fully melted.
05 - Using a potato masher or potato ricer, mash the potatoes until completely smooth and free of lumps.
06 - Gradually fold in the warmed milk and heavy cream, stirring gently until the mixture is light and creamy.
07 - Season with salt and freshly ground black pepper to taste, stirring gently until fully combined and velvety smooth.
08 - Transfer to a serving bowl and serve immediately. Garnish with an extra pat of butter or fresh chopped chives if desired.
# Expert Tips:
01 -
- The combination of butter, milk, and cream creates a texture so smooth it practically melts off the spoon before reaching your mouth.
- It comes together in under 45 minutes with ingredients you probably already have sitting in your kitchen right now.
02 -
- Overmixing activates the starches and turns your beautiful potatoes into something resembling wallpaper paste. Fold, do not whip.
- Warming the milk and cream before adding them is not optional if you want to avoid a gluey, stiff texture.
03 -
- Peel and cut your potatoes into evenly sized chunks so they all finish cooking at the same time and you never bite into a hard center.
- Dry your potatoes in the warm pot for a minute after draining to let steam escape and create a fluffier final texture.