Creamy Mashed Potatoes
These velvety, buttery mashed potatoes are the ultimate comfort food side dish, featuring a rich texture and perfectly balanced flavor.
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
- •1 tablespoon 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 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 warm pot for 1 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 and free of large lumps.
- 5
Stir in the softened butter until fully incorporated, then gradually fold in the warm milk or cream until the desired creamy consistency is reached.
- 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 creamier texture.
- Always warm your milk or cream before adding it to the potatoes; cold liquid can prevent the potatoes from absorbing the fat properly and result in a gluey texture.
- To make ahead, place the finished potatoes in a slow cooker on the 'warm' setting for up to 2 hours, or reheat gently on the stovetop with a splash of extra milk.
✅ How it should turn out
The finished potatoes should be cloud-like and silky smooth, with a rich, buttery aroma and a savory, melt-in-your-mouth flavor.