Velvety Mashed Potatoes (Printable)
Creamy, buttery mashed potatoes with milk 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
# How To Cook:
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.
02 - Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
03 - Drain the potatoes thoroughly and return them to the pot.
04 - Let the drained potatoes sit over low heat for 1 to 2 minutes to allow excess moisture to evaporate.
05 - Mash the potatoes using a potato masher, ricer, or food mill until completely smooth with no lumps remaining.
06 - Add the cubed unsalted butter and fold it into the potatoes until fully melted and evenly incorporated.
07 - Gradually pour in the warmed whole milk and heavy cream, stirring continuously until the mixture is silky and smooth. Add more liquid for a looser texture if desired.
08 - Season with the remaining kosher salt and freshly ground black pepper to taste. Serve immediately while hot.
# Expert Suggestions:
01 -
- The texture comes out like a cloud every single time once you nail the technique.
- It pairs with literally everything from a Tuesday night chicken thigh to a holiday spread.
02 -
- Overmixing is the fastest way to turn beautiful potatoes into a gluey paste, so fold gently and stop as soon as everything is combined.
- Warming the dairy before adding it was a game changer I learned from a diner cook who refused to give me any other advice.
03 -
- Cut your potatoes into evenly sized chunks so they all finish cooking at the same time and you never bite into a hard center.
- A food mill or ricer is the single best investment for mashed potatoes if you want that completely lump free luxury texture.