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Ultra-Creamy Mashed Potatoes

A close-up of a generous serving of creamy, fluffy mashed potatoes on a light blue plate.
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Learn how to make the creamiest, fluffiest mashed potatoes perfect for any holiday meal. This recipe uses Yukon Gold potatoes and a hot dairy and butter technique for superior texture and flavor.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold water by at least one inch. Add a generous pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
  3. While the potatoes are cooking, heat the milk, heavy cream, and butter in a small saucepan over medium-low heat. Stir until the butter is melted and the mixture is warm. Do not boil.
  4. Drain the cooked potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot.
  5. Let the potatoes sit in the pot for 1-2 minutes to allow excess moisture to evaporate.
  6. Mash the potatoes using a potato ricer or a food mill for the fluffiest results. If you don’t have a ricer, you can use a potato masher, but avoid over-mashing, which can make them gummy.
  7. Gradually add the warm milk and butter mixture to the mashed potatoes, stirring gently until just combined and the potatoes reach your desired creamy consistency.
  8. Season with salt and pepper to taste.
  9. Serve immediately.

Notes

  • For the creamiest mashed potatoes, use a potato ricer or food mill. This breaks down the potatoes into small, uniform pieces, preventing the formation of gluten strands that can make them gummy.
  • Ensure your dairy and butter are heated before adding them to the drained potatoes. This helps maintain the temperature of the potatoes and allows them to absorb the liquid more effectively.
  • You can make these mashed potatoes ahead of time. Prepare them up to the point of adding the dairy and butter mixture. Let them cool completely, then refrigerate. Reheat gently on the stovetop or in the oven, adding the warm dairy and butter mixture just before serving.
  • Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, but Russet potatoes can also be used for a fluffier, lighter mash.

Nutrition

Find it online: https://dishicious.com/mashed-potatoes-creamy-fluffy-buttery/