Perfect Creamy Mashed Potatoes
Buttery, fluffy, cloud-like mashed potatoes that will ruin you for the boxed kind forever.
Servings: 8 servings
Calories: 285kcal
Equipment
- Large pot
- Colander
- Potato ricer or masher
- Small saucepan
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 2-inch chunks
- 8 tbsp unsalted butter 1 stick, at room temperature
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp kosher salt plus more for cooking water
- 1/2 tsp white pepper or black pepper
- fresh chives chopped, optional garnish
Instructions
- Prep the potatoes: Peel the Yukon Gold potatoes and cut them into even 2-inch chunks. Place them in a large pot and cover with cold water by about 2 inches. Add enough salt so the water tastes like the sea (about 2 tablespoons).
- Cook the potatoes: Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes until the potatoes are completely tender. A fork should slide through with no resistance.
- Warm the dairy: While the potatoes cook, combine the butter, milk, and heavy cream in a small saucepan over low heat. Warm until the butter melts and the mixture is steaming. Do not boil. Keep warm.
- Drain and dry: Drain the potatoes thoroughly in a colander. Return them to the hot, empty pot and let them sit for 1-2 minutes to steam off excess moisture.
- Mash: Mash the potatoes using a potato ricer (for smoothest results) or a hand masher. Do not use a food processor or blender.
- Add the butter: Add the warm butter to the mashed potatoes and fold gently until fully incorporated.
- Add the milk mixture: Gradually pour in the warm milk and cream mixture, folding gently after each addition, until you reach your desired consistency. You may not need all of it.
- Season and serve: Stir in the kosher salt and white pepper. Taste and adjust seasoning as needed. Transfer to a serving bowl, top with an extra pat of butter and chives if desired, and serve immediately.
Notes
Tips for Success:
Use Yukon Golds. They have a naturally buttery flavor and creamy texture that works better than russets for this recipe.
Cut evenly. Uniform pieces cook at the same rate, preventing some chunks from turning to mush while others stay firm.
Start in cold water. This helps potatoes cook evenly from the outside in.
Warm your dairy. Cold milk and butter cause the starches to seize up and become gummy. Warm dairy incorporates smoothly with minimal mixing.
Don't overmix. The more you work mashed potatoes, the more gluey they become. Fold gently and stop as soon as everything is combined.
Substitutions:
Potato variety: Yellow potatoes or red potatoes work. Russets can be used but will be fluffier and less creamy.
Dairy-free: Use vegan butter and unsweetened oat milk or full-fat coconut milk.
All cream: For extra richness, use 1 1/2 cups heavy cream instead of the milk/cream combo.
All milk: For lighter potatoes, use 1 1/2 cups whole milk and skip the cream.
Variations:
Garlic mashed potatoes: Add 1 whole head of roasted garlic (cloves squeezed out) when mashing.
Sour cream mashed: Replace half the cream with sour cream, folded in at the end.
Loaded mashed: Top with bacon bits, shredded cheddar, sour cream, and chives.
Herb butter mashed: Mix fresh thyme and rosemary into the softened butter before adding.
Storage:
Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of milk to loosen. Or microwave in 30-second intervals, stirring between.
Freezer: Mashed potatoes can be frozen for up to 2 months, though texture may be slightly less silky after thawing. Thaw overnight in refrigerator and reheat with extra butter/milk.