Creamy Fluffy Mashed Potatoes (Printable)
Velvety mashed potatoes made creamy and fluffy with butter and cream, ideal for a warm side.
# Ingredient List:
→ Potatoes
01 - 2.6 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 1/2 cup whole milk, warmed
03 - 4 tablespoons unsalted butter, softened
04 - 1/4 cup heavy cream, warmed
05 - Salt, to taste
→ Seasonings
06 - Freshly ground black pepper, to taste
07 - Chives or parsley, chopped (optional, for garnish)
# Steps:
01 - Place the potato chunks in a large pot and cover with cold, salted water.
02 - Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 to 18 minutes until potatoes are fork-tender.
03 - Drain the potatoes thoroughly and return them to the hot pot. Let them steam dry for 1 to 2 minutes.
04 - Mash the potatoes until smooth using a potato masher or ricer.
05 - Add softened butter, warm milk, and heavy cream. Stir continuously until the mixture is fully combined and creamy.
06 - Season with salt and freshly ground black pepper to taste. Transfer to a serving bowl and garnish with chopped chives or parsley if desired.
# Expert Advice:
01 -
- They turn out cloudlike and rich without needing fancy equipment or hard to find ingredients.
- You can make them ahead and keep them warm in a covered pot, which saves you during busy dinners.
- Everyone at the table goes quiet for a moment when they taste them, and that never gets old.
02 -
- Never overmix or use a blender, or you'll end up with gummy, gluey potatoes that no amount of cream can save.
- Starting the potatoes in cold water instead of boiling water helps them cook evenly all the way through without falling apart on the outside.
03 -
- Use a ricer instead of a masher if you want the absolute smoothest texture, it's a small tool that makes a big difference.
- Always warm your milk and cream before adding them, cold dairy will cool the potatoes down and make them harder to fluff.