Velvety Mashed Potatoes (Printable Version)

Creamy buttery mashed potatoes with warm milk and heavy cream, ready in 40 minutes for a comforting side.

# 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 Make It:

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 15–20 minutes until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly in a colander and return them to the pot. Let them sit over low heat for 1–2 minutes to allow excess moisture to evaporate.
04 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
05 - Add the cubed butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
06 - Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture becomes silky and smooth. Add additional liquid for a looser consistency if desired.
07 - Season with the remaining kosher salt and freshly ground black pepper to taste. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of butter, milk, and cream creates a texture so smooth it practically melts off the spoon.
  • Yukon Gold potatoes bring a natural buttery richness that means you do not need to overload on add-ins to get incredible flavor.
02 -
  • Overmixing the potatoes activates the starch and turns them into a sticky, paste-like mess, so fold gently and stop as soon as everything comes together.
  • Adding cold milk or butter shocks the potatoes and makes them seize up, which is why warming your dairy first changes everything.
03 -
  • A food mill or ricer is the single best investment for achieving lump-free, silky mashed potatoes without any risk of overworking the starch.
  • Taste the cooking water before you drain it and if it tastes like a well-seasoned soup, you have salted it perfectly.

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