Mashed Potatoes
This mashed potatoes recipe uses Yukon Gold potatoes, a gentle masher or ricer, and warm dairy to deliver creamy, fluffy potatoes that never turn gluey — ready in about 40 minutes.
Equipment
- Large pot or Dutch oven - 5 to 6 quarts
- Potato ricer - or potato masher as an alternative
- Potato masher - (optional) for a chunkier texture
- Colander - stainless steel
- Vegetable peeler - Y-peeler works well
- Small saucepan - for warming milk and cream
- Silicone spatula - for gentle folding
- Digital kitchen scale - to confirm 3 pounds of potatoes
- Serving bowl - warm it first so potatoes stay hot
- Chef's knife and cutting board - for cutting potatoes and chopping chives
- Measuring cups and spoons - for milk, cream, salt, and pepper
Ingredients
- 3 pounds Yukon Gold potatoes - 1.4 kg, peeled and cut into 1.5-inch (4 cm) chunks
- 2 quarts cold water - 2 liters, enough to cover the potatoes by 1 inch (2.5 cm)
- 1 tablespoon kosher salt - for the cooking water
- 8 tablespoons unsalted butter - 1 stick or 113 g, cut into small pieces and softened
- 3/4 cup whole milk - 180 ml, warmed
- 1/4 cup heavy cream - 60 ml, warmed
- 1 teaspoon fine sea salt - plus more to taste, for seasoning the finished potatoes
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives - finely chopped, for garnish (optional)
Instructions
- Scrub, peel, and weigh the potatoes to confirm 3 pounds, then cut into even 1.5-inch chunks and place in a large pot. Cover with cold water by 1 inch and stir in 1 tablespoon kosher salt.
- Bring the pot to a boil over high heat, about 8 minutes, then reduce to medium-low and simmer 12 to 15 minutes until fork-tender. Drain in a colander and shake gently to remove surface water.
- While the potatoes simmer, warm the milk and cream in a small saucepan over low heat for about 3 minutes until steaming, then remove from heat and cover.
- Return the drained potatoes to the empty pot over low heat and stir gently for 1 to 2 minutes until steam stops rising and a thin white film forms on the bottom. Remove from heat.
- Press the potatoes through a ricer back into the pot in batches, or mash with firm downward presses until no large lumps remain. Stop as soon as the lumps are gone and never use a blender or food processor.
- Add all 8 tablespoons of softened butter and fold gently with a silicone spatula until melted and glossy.
- Pour in the warm milk and cream in four additions, folding gently after each until absorbed and the potatoes hold a soft peak. Season with 1 teaspoon fine sea salt and 1/4 teaspoon black pepper, tasting and adding more salt as needed.
- Transfer to a warmed serving bowl, make a shallow well in the center with the back of a spoon, sprinkle with chives if using, and serve hot.
Notes
- Choose Yukon Golds for a creamy, buttery mash or russets for a lighter, fluffier one; avoid waxy red potatoes, which absorb dairy poorly.
- Salt the cooking water — potatoes boiled in unsalted water taste flat and cannot be fixed with salt at the end.
- Steam-dry the potatoes after draining to remove surface moisture and prevent watery mash.
- Always warm the dairy; cold milk and cream cool the potatoes and make the butter seize into streaks.
- Use a ricer or hand masher and fold gently — blenders, food processors, and electric mixers rupture starch and turn the mash gluey.
- Add dairy gradually in four additions; you can always loosen the potatoes but cannot thicken them again.
- Keep potatoes hot by covering the pot with a lid and folded kitchen towel for 20 to 30 minutes, or hold a covered bowl over simmering water for up to an hour.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month; reheat with a splash of milk and extra butter.
- Variations: fold in roasted garlic, Boursin, sour cream and chives, cheddar and bacon, brown butter, or cream cheese after the dairy.
- For dairy-free, replace butter with 1/3 cup olive oil and the milk and cream with 1 cup warm vegetable broth.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 37gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 430mgPotassium: 840mgFiber: 3gSugar: 3g
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