Creamy Mashed Potatoes
These velvety, buttery mashed potatoes are the ultimate comfort food side dish, perfect for any holiday table or cozy weeknight dinner.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- •1/2 cup (115g) unsalted butter, softened
- •1/2 cup (120ml) whole milk or heavy cream, warmed
- •1 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper
- •Optional: 1 tablespoon fresh chives, finely chopped for 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 to the water.
- 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 one minute over low heat to evaporate any excess moisture.
- 4
Use a potato ricer or a sturdy masher to break down the potatoes until smooth.
- 5
Gently fold in the softened butter and warm milk using a spatula or wooden spoon until fully incorporated and creamy.
- 6
Season with salt and pepper to taste, garnish with chives if desired, and serve immediately while hot.
💡 Chef tips
- Use Yukon Gold potatoes rather than Russets for a naturally buttery flavor and a creamier, less starchy texture.
- Always warm your milk or cream before adding it to the potatoes; cold liquid will cool the potatoes down too quickly and prevent them from absorbing the fat properly.
- To make ahead, store in an airtight container in the refrigerator and reheat gently in a double boiler with a splash of extra milk to restore the texture.
✅ How it should turn out
The finished potatoes should be incredibly smooth and airy with a rich, buttery flavor and a delicate, creamy mouthfeel.