Velvety Mashed Potatoes (Printer-friendly)

Creamy, buttery mashed potatoes with rich dairy — the ultimate comforting side dish for any occasion.

# 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 Guide:

01 - Place the peeled and chunked potatoes in a large pot. Cover with cold water by 1 inch and 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 easily pierced with a fork.
03 - Drain the potatoes completely in a colander, then return them to the pot.
04 - Set the pot over low heat for 1 to 2 minutes, allowing any residual moisture to evaporate. Gently shake the pot occasionally to prevent sticking.
05 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
06 - Add the cubed butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
07 - Gradually pour in the warmed milk and heavy cream while 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. Transfer to a serving bowl and serve hot.

# Expert Advice:

01 -
  • Yukon Golds give you that buttery richness without needing a mountain of actual butter, which is a little secret I picked up from a diner cook in Vermont.
  • The texture comes out velvety every single time once you nail the draining step, and people will think you did something far more complicated than you actually did.
02 -
  • Overmixing with a blender or food processor will turn your beautiful potatoes into a gluey paste that no amount of butter can save, so always mash by hand or use a ricer.
  • Warming the milk and cream before adding them was a game changer I learned embarrassingly late in life, and it prevents the potatoes from seizing up cold and stiff.
03 -
  • Salt your potato cooking water like you would salt pasta water, because the potatoes absorb that seasoning from the inside out and it makes a massive difference in the final flavor.
  • Letting the drained potatoes dry in the pot over low heat for those two extra minutes is the single most important step, and skipping it is the most common reason homemade mashed potatoes turn out watery.

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