Velvety Mashed Potatoes (Printable)
Silky, buttery mashed potatoes with cream and milk — a comforting side for any meal.
# What You 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 Make It:
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 to the water.
02 - Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook the potatoes until they are easily pierced with a fork, approximately 15 to 20 minutes.
03 - Drain the potatoes thoroughly in a colander, then return them to the same pot.
04 - Set the pot over low heat for 1 to 2 minutes, allowing any excess moisture to evaporate from the potatoes.
05 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
06 - Add the cubed unsalted butter to the potatoes and fold gently until fully melted and evenly incorporated.
07 - Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture reaches a silky, smooth consistency. Add additional 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 is almost impossibly silky if you take the extra minute to dry the potatoes after draining.
- It comes together with just a handful of ingredients you probably already have.
- This is the side dish that makes people go quiet at the table and just eat.
02 -
- Overmixing is the fastest way to turn perfect potatoes into a gluey paste because it releases too much starch.
- Warming the dairy before adding it is not optional because cold milk makes the potatoes stiffen and lose their velvet texture.
03 -
- A food mill or ricer is the single best investment for mashed potatoes because it eliminates every lump without requiring extra stirring.
- Salt your cooking water until it tastes like the sea because this is your only chance to season the inside of the potatoes themselves.