Velvety Mashed Potatoes (Printable version)
Creamy, buttery Yukon Gold mashed potatoes with warm milk and heavy cream for a silky smooth comforting side.
# Ingredient list:
→ 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
# Directions:
01 - Place the peeled and chunked potatoes in a large pot. Cover with cold water by 1 inch and add 1 teaspoon of salt.
02 - Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
03 - Drain the potatoes thoroughly and return them to the pot.
04 - Let the potatoes sit over low heat for 1–2 minutes to allow excess moisture to evaporate.
05 - Mash the potatoes using a potato masher, ricer, or food mill until completely smooth and free of lumps.
06 - Add the cubed butter and fold it in gently until fully melted and evenly incorporated.
07 - Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture is silky and smooth. Add more liquid for a looser texture if desired.
08 - Season with remaining salt and freshly ground black pepper to taste. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of whole milk and heavy cream creates a silkiness that makes people close their eyes on the first bite.
- Yukon Gold potatoes bring a natural buttery sweetness that means you need less added fat than most recipes call for.
- This recipe freezes surprisingly well, so you can double it and have comfort food ready on busy weeknights.
02 -
- Never use a blender or food processor on mashed potatoes because the blades rupture the starch cells and turn everything into wallpaper paste within seconds.
- Warming your dairy before adding it is the single step most people skip, and it is the one that makes the biggest difference in the final texture.
03 -
- Cut your potatoes into evenly sized pieces so they all finish cooking at the same time and you avoid the dreaded mix of mushy chunks and hard centers.
- Infusing the warm milk with a smashed garlic clove or a sprig of rosemary for ten minutes before straining it into the potatoes adds a layer of flavor that feels fancy with almost no extra work.