Creamy Mashed Potatoes
Side Dish · 6 Servings · 30 Minutes
Great mashed potatoes come down to three things: the right potato (Yukon Golds, for their natural creaminess and buttery flavor), warm dairy (cold milk shocks the starch and turns everything gluey), and restraint (stop mashing before you think you should). Follow those three rules and you'll get smooth, rich potatoes every single time.
Ingredients
- 3 lbs Yukon Gold potatoes
- 6 tbsp unsalted butter, cut into pieces
- 3/4 cup heavy cream
- 1 tsp salt (plus more for the cooking water)
- 1/4 tsp white pepper
Instructions
- Prep the potatoes: Peel and cut into even 1.5-inch chunks. Place in a large pot and cover with cold water by 1 inch. Add a tablespoon of salt. Starting in cold water ensures even cooking from the outside in.
- Boil: Bring to a boil over high heat, then reduce to a steady simmer. Cook 15-18 minutes until a knife slides through a potato with zero resistance. They should practically fall apart.
- Warm the dairy: While potatoes cook, heat cream and butter in a small saucepan over low heat until butter melts. Keep warm — this is important.
- Drain: Drain potatoes thoroughly in a colander, then return them to the hot pot. Let them sit for 1 minute — the residual heat steams off excess moisture, which means creamier results.
- Mash: Use a potato masher for rustic texture, or push through a potato ricer for ultra-smooth results. Do not use a food processor or blender — it ruptures the starch cells and makes glue.
- Add dairy: Pour in the warm cream-butter mixture and fold gently with a wooden spoon or spatula until just combined. Season with salt and white pepper. Serve immediately.
Pro Tips
- A potato ricer is the single best tool for perfectly smooth mashed potatoes. It breaks down the potato without working the starch.
- White pepper blends in without visible black specks, but use black pepper if you prefer — it tastes great too.
- For make-ahead potatoes, add an extra 2 tbsp butter and 1/4 cup cream. Reheat in a covered dish at 350°F for 20 minutes, stirring once.
- Don't skip salting the cooking water. It's the only chance to season the potatoes from the inside.
Variations
- Garlic mashed: Simmer 8 peeled garlic cloves with the potatoes. Mash everything together — the garlic melts right in.
- Loaded mashed: Fold in 1/2 cup sour cream, 1 cup shredded cheddar, 4 slices crumbled bacon, and chopped chives after mashing.
- Herb butter mashed: Infuse the warming cream with fresh rosemary or thyme for 10 minutes, then strain before adding.
- Olive oil mashed: Replace butter with 1/4 cup extra-virgin olive oil for a lighter, more Mediterranean take.
Nutrition
Per serving (about 1 cup):
Serve Mashed Potatoes With