Velvety Mashed Potatoes (Printable)

Silky, buttery Yukon Gold mashed potatoes with cream and milk, ready in 40 minutes.

# 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 Cook:

01 - Place the peeled and chunked potatoes in a large pot. Cover with cold water by 1 inch and add 1 teaspoon of kosher salt.
02 - Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are easily pierced with a fork.
03 - Drain the potatoes thoroughly and return them to the pot. Let them sit over low heat for 1 to 2 minutes to allow excess moisture to evaporate.
04 - Using a potato masher, ricer, or food mill, mash the potatoes until completely smooth and free of lumps.
05 - Add the cubed butter to the mashed potatoes and fold gently until fully melted and evenly incorporated.
06 - Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture is silky and smooth. Add more liquid for a looser texture if desired.
07 - Season with the remaining kosher salt and freshly ground black pepper to taste. Serve immediately while hot.

# Expert Tips:

01 -
  • Yukon Golds give you that naturally buttery flavor without needing to overload on actual butter, though we do that anyway because it is glorious.
  • The double liquid trick with both whole milk and heavy cream creates a texture that is somewhere between a cloud and a warm blanket.
02 -
  • Overmixing with a blender or food processor turns mashed potatoes into a sticky paste because it breaks down the starch too aggressively.
  • Warming your dairy before adding it is the single step that transformed my mashed potatoes from acceptable to unforgettable.
03 -
  • Cut your potatoes into evenly sized chunks so they all finish cooking at the same time instead of having some dissolve while others stay hard.
  • Taste and adjust salt at the very end because the potatoes absorb salt differently depending on their starch level that day.

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