Velvety Mashed Potatoes (Print Version)

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

# Preparation Steps:

01 - Place the peeled and chunked potatoes in a large pot. Cover with cold water by 1 inch and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
02 - Drain the potatoes thoroughly and return them to the pot. Let them sit over low heat for 1 to 2 minutes to allow excess moisture to evaporate.
03 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
04 - Add the cubed butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
05 - Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture is silky and smooth. Add more liquid for a looser texture if desired.
06 - Season with the remaining salt and freshly ground black pepper to taste. Serve hot as a side dish.

# Expert Advice:

01 -
  • Yukon Gold potatoes give you that natural buttery flavor without needing to overload on actual butter, though we do that too.
  • Warming the dairy before adding it is the kind of small step that quietly changes everything about the final texture.
02 -
  • Overmixing with electric beaters turns mashed potatoes into a gummy, gluey paste that no amount of butter can fix.
  • Cold dairy is the number one enemy of fluffy potatoes, so always warm your milk and cream before they touch the pot.
03 -
  • Start the potatoes in cold water rather than dropping them into boiling water so the outside does not turn to mush before the center cooks through.
  • Dry the potatoes thoroughly in the warm pot before mashing because excess water is what makes them watery and dull instead of rich and creamy.

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