Velvety Mashed Potatoes (Printable version)

Silky, buttery mashed potatoes with cream and milk for a luxuriously smooth, 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
06 - 1/4 tsp freshly ground black pepper

# How To:

01 - Place the peeled potato chunks in a large pot and cover with cold, generously salted water by at least 2 inches.
02 - Bring the water to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes yield easily when pierced with a fork.
03 - Drain the potatoes thoroughly in a colander, then return them to the still-warm pot to allow residual heat to evaporate excess moisture.
04 - Add the butter to the hot potatoes and let it sit for 1 to 2 minutes, allowing it to melt completely and coat the potatoes evenly.
05 - Using a potato masher or potato ricer, work the potatoes until completely smooth and free of lumps. For the silkiest results, pass the potatoes through a ricer twice.
06 - Gradually fold in the warmed whole milk and heavy cream in a slow, steady stream, stirring gently until the mixture becomes light, airy, and luxuriously creamy.
07 - Season with salt and freshly ground black pepper to taste. Fold gently until fully incorporated and the texture is velvety smooth throughout.
08 - Transfer to a warmed serving bowl and serve immediately. Garnish with an extra pat of butter or freshly snipped chives if desired.

# Expert Advice:

01 -
  • The texture comes out impossibly smooth every single time if you follow one simple rule about how you drain them.
  • They come together in under forty minutes and taste like something that took all afternoon.
02 -
  • Overmixing is the single biggest enemy of mashed potatoes. The moment they look smooth, stop everything.
  • Warming the milk and cream before adding them is not optional if you care about the final texture.
03 -
  • Yukon Golds are more forgiving than Russets so choose them when you are cooking for a crowd and feeling nervous.
  • A potato ricer is the only tool that gives you restaurant quality smoothness without risking overworking the starch.

Go back