Velvety Mashed Potatoes (Printable)

Creamy, buttery mashed potatoes with a silky smooth texture, perfect as a comforting side for any meal.

# What You'll 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

# Directions:

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 to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
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 - Mash the potatoes using a potato masher, ricer, or food mill until completely smooth and free of lumps.
05 - Add the cubed butter and fold it in gently until fully melted and evenly incorporated throughout the potatoes.
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 hot as a side dish.

# Cooking Tips:

01 -
  • The texture is impossibly smooth without needing fancy equipment beyond a basic masher or ricer.
  • Warming the dairy before adding it is a tiny effort that makes an enormous difference in the final consistency.
  • This recipe doubles easily and reheats beautifully, making it a reliable staple for weeknight dinners and holiday tables alike.
02 -
  • Overmixing activates the starches and turns fluffy potatoes into a sticky paste, so fold gently and stop as soon as everything is combined.
  • Warming the milk and cream before adding them prevents the temperature shock that creates lumps.
03 -
  • Infuse the warm milk with a smashed garlic clove or a sprig of rosemary for ten minutes before adding it to the potatoes for an extra layer of flavor.
  • A ricer produces the smoothest texture possible and is worth the small investment if you make mashed potatoes regularly.

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