Perfect Mashed Potatoes
Fluffy, buttery mashed potatoes that are ultra-creamy and easy to make, elevate every meal.
Ingredients
Potatoes
- 1.5 pounds 1½ pounds (680g) Yukon Gold potatoes, peeled and cut into quarters lengthwise
- 1 teaspoon 1 teaspoon salt (for boiling) For boiling the potatoes in water
Dairy & Fats
- 2 tablespoons 2 tablespoons (30g) unsalted butter, cut into pieces Ensure it's unsalted for control over seasoning
- 4 tablespoons 4 tablespoons (60ml) heavy cream, warmed Warm before mixing to avoid cooling down the potatoes
- 1 tablespoon 1 tablespoon whole milk (plus more to adjust consistency) Add more milk if necessary for desired creaminess
Seasonings
- 0.5 teaspoon ½ teaspoon salt Adjust to taste
- Freshly ground black pepper (to taste) Add according to preference
Optional Garnish
- Extra pat of butter (melted) For added richness on top
- Fresh chives or flat-leaf parsley, finely chopped For garnish
Instructions
Preparation
- Place the peeled, quartered Yukon Gold potatoes into a large pot and cover with cold, well-salted water.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a steady simmer.
- Cook uncovered for 15 to 20 minutes, until the potatoes are completely tender and a fork slides through easily.
Dairy Preparation
- While the potatoes are cooking, gently warm the heavy cream and milk together in a small saucepan over low heat or in a microwave-safe measuring cup. Do not let it boil.
Final Steps
- Drain the cooked potatoes thoroughly in a colander, then return them to the warm pot set over low heat for one to two minutes to evaporate excess moisture.
- Add the butter pieces to the hot potatoes, then mash until the butter is fully melted and the potatoes break down.
- Pour in the warm cream and milk gradually while continuing to mash and fold gently until you achieve the desired consistency.
- Season generously with salt and freshly cracked black pepper, tasting as you go.
- Transfer to a warm serving bowl, create a well for an optional pat of melting butter, garnish with fresh herbs, and serve immediately.
Notes
Start with cold water for even cooking, warm dairy to prevent cooling down the mash, and mash gently to avoid a gluey texture. Adjust seasoning before serving if made ahead.