Creamy Mashed Potatoes
This is not just another mashed potato recipe. It is the one you will come back to again and again. The texture is everything. Using the right potato variety and warming your cream and butter before adding them produces a mash that is velvety and smooth, without any gluey or gummy texture. It is made with simple ingredients, comes together quickly, is endlessly versatile, and scales beautifully. Silky, lump-free texture every time, ready in under 45 minutes.
Equipment
- Large pot (at least 6-quart) for boiling potatoes
- Colander
- Potato ricer or hand masher a ricer gives the smoothest results
- Hand mixer or stand mixer optional, but use with caution to avoid over-mixing
- Heavy-bottomed saucepan for warming cream and butter
- Wooden spoon or silicone spatula
- Vegetable peeler
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
- 3 pounds Yukon Gold potatoes (or Russet potatoes) 1.4kg, peeled and cut into 1.5-inch chunks
- 6 tablespoons unsalted butter 85g, cut into pieces, plus more for serving
- 3/4 cup heavy cream or whole milk 180ml, warmed
- 1/2 cup sour cream 115g, optional, for extra tang and richness
- 1.5 teaspoons kosher salt plus more for the boiling water
- 1/2 teaspoon white pepper or freshly ground black pepper
- Fresh chives or parsley chopped, for garnish
Instructions
- Peel the potatoes and cut into evenly sized chunks, about 1.5 inches each. Place cut pieces in a large bowl of cold water as you work to remove excess starch and prevent browning.
- Drain potatoes and add to a large pot. Cover with cold water by at least 1 inch and add a generous amount of salt (about 1 tablespoon per quart). Bring to a boil, then reduce to a simmer and cook for 18 to 22 minutes until completely tender.
- While potatoes cook, warm the heavy cream and butter together in a small saucepan over low heat until butter is melted and cream is steaming but not boiling.
- Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot and place back over low heat for 1 to 2 minutes, shaking occasionally, to dry out any remaining moisture.
- Using a potato ricer or hand masher, rice or mash all potatoes until smooth and lump-free. Do not use a food processor or blender.
- Pour about half of the warm cream and butter mixture over the potatoes. Fold in gently with a wooden spoon. Add sour cream if using, then gradually add remaining cream while stirring gently until desired consistency is reached. Do not over-stir.
- Add kosher salt and pepper, stirring gently to combine. Taste and adjust seasoning as needed, adding extra butter for richness if desired.
- Transfer to a warm serving bowl, create a well or swirl pattern on top with the back of a spoon, add a pat of butter in the center, and sprinkle with fresh chives or parsley. Serve immediately while hot.
Notes
- Choose the right potato: Yukon Golds are the gold standard for creamy mashed potatoes because of their naturally buttery flavor and medium starch content. Russets produce fluffier, lighter results. Avoid waxy potatoes like red or new potatoes.
- Always warm your dairy: Cold butter and cream cool the starch and make the texture dense and sticky. Warm dairy keeps everything loose and smooth.
- Salt the boiling water generously: This is the only chance you have to season the potato from within. Unseasoned water produces bland mashed potatoes.
- Dry the potatoes after draining: That extra 2 minutes in the hot pot removes steam moisture and helps the potatoes absorb more butter and cream.
- Don't over-mix: Over-processing releases too much starch and produces a sticky, gluey paste. Stir as little as possible once the dairy is added.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat with a splash of warm cream or milk, stirring frequently. You can also microwave in 60-second intervals or reheat in a 325°F oven covered with foil.
- Make ahead: Mashed potatoes can be made up to 2 days in advance. To reheat, add a splash of warm cream or milk and stir gently over low heat.
- Keep warm for parties: Keep in a slow cooker on the "warm" setting with a little extra butter and cream on top to prevent a skin from forming, or in an oven-safe dish covered with foil at 200°F for up to an hour.
- Dairy-free option: Replace butter with vegan butter or extra virgin olive oil, heavy cream with full-fat coconut cream or unsweetened oat milk, and omit sour cream.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 480mgPotassium: 820mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 8mg
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