Creamy Mashed Potatoes
These ultra-creamy, buttery mashed potatoes are the ultimate comfort food side dish that pairs perfectly with any main course.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- •1/2 cup (115g) unsalted butter, softened and cubed
- •1/2 cup (120ml) heavy cream, warmed
- •1/4 cup (60ml) whole milk, warmed
- •1 1/2 teaspoons kosher salt, plus more to taste
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons fresh chives, finely chopped (optional garnish)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by about an inch; add a generous pinch of salt.
- 2
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 3
Drain the potatoes thoroughly in a colander and return them to the hot, empty pot for 1 minute over low heat to evaporate any excess moisture.
- 4
Using a potato ricer or a sturdy masher, process the potatoes until smooth and free of large lumps.
- 5
Add the cubed butter to the potatoes and stir gently until melted and fully incorporated.
- 6
Gradually pour in the warm heavy cream and milk while stirring, until the potatoes reach your desired creamy consistency.
- 7
Season with salt and black pepper to taste, then garnish with fresh chives before serving immediately.
💡 Chef tips
- Use Yukon Gold potatoes rather than Russets for a naturally buttery flavor and a silkier, less starchy texture.
- Always warm your dairy (cream and milk) before adding it to the potatoes; cold dairy will lower the temperature of the potatoes and prevent them from absorbing the liquid properly.
- For the smoothest possible texture, use a potato ricer instead of a hand masher to ensure no lumps remain.
✅ How it should turn out
The finished dish should be velvety smooth and light, with a rich, buttery aroma and a perfectly balanced, savory flavor that melts in your mouth.