Velvety Mashed Potatoes (Printable)

Silky buttery mashed potatoes with cream and milk, smooth and comforting as a classic side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup whole milk, warmed
04 - 1/4 cup heavy cream, warmed

→ Seasonings

05 - 1 tsp salt, plus more for boiling water
06 - 1/4 tsp freshly ground black pepper

# Steps:

01 - Place the peeled potato chunks in a large pot and cover with cold, salted water by at least 2 inches.
02 - Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly in a colander, then return them to the warm pot to allow excess moisture to evaporate.
04 - Add the unsalted butter to the hot potatoes and let sit for 1 to 2 minutes until the butter begins to melt.
05 - Using a potato masher or potato ricer, mash the potatoes until completely smooth and free of lumps.
06 - Gradually fold in the warmed milk and heavy cream, stirring gently until the mixture becomes light and creamy.
07 - Season with salt and freshly ground black pepper to taste, stirring gently until fully combined and velvety smooth.
08 - Transfer to a serving bowl and serve immediately. Top with an extra pat of butter or fresh chopped chives if desired.

# Expert Tips:

01 -
  • The texture is somewhere between a cloud and a warm hug, and once you master it, you will never go back to instant.
  • It comes together in under an hour with ingredients you probably already have sitting in your kitchen right now.
02 -
  • Overmixing is the number one enemy of mashed potatoes and the fastest path to a gluey, unappetizing bowl.
  • Warming your dairy before adding it is not optional if you want that restaurant quality velvet texture.
03 -
  • A potato ricer is the single best investment you can make for impossibly smooth mashed potatoes without any effort.
  • Always salt your potato water like the ocean because this is your only chance to season from the inside out.

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