Velvety Mashed Potatoes (Print Version)

Silky, buttery mashed potatoes with warm cream and milk — the ultimate comforting side dish.

# What You 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 and cover with cold water by 1 inch. 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 in gently until fully melted and incorporated.
07 - Gradually pour in the warm milk and heavy cream, stirring until 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 hot.

# Handy Tips:

01 -
  • The combination of butter, milk, and cream creates a texture so velvety it practically melts off the spoon.
  • Yukon Gold potatoes bring a natural buttery richness that means you do not need to overload on additions to get incredible flavor.
02 -
  • Never use a blender or food processor on mashed potatoes because the blades tear the starch cells and turn everything into a sticky, unappetizing paste.
  • Warming your milk and cream before adding them prevents the potatoes from cooling down and becoming stiff while you are trying to achieve that perfect creamy texture.
03 -
  • A potato ricer is the single best tool for achieving lump-free mashed potatoes and it is worth the small investment if you make these regularly.
  • Peel and cut your potatoes into evenly sized chunks so they all cook at the same rate and you avoid the problem of some pieces turning to mush while others stay hard in the center.

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