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Ultra-Creamy Mashed Potatoes

A close-up of a bowl filled with fluffy, creamy mashed potatoes, topped with fresh herbs and pepper.
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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 cook until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes are cooking, gently heat the milk and heavy cream in a small saucepan over low heat until warm. Do not boil.
  4. Drain the cooked potatoes thoroughly. Return the potatoes to the dry pot and let them sit over low heat for 1-2 minutes to allow any excess moisture to evaporate.
  5. Mash the potatoes using a potato ricer or a masher until smooth. Avoid over-mashing, which can make them gummy.
  6. Gradually add the warm milk and cream mixture to the mashed potatoes, stirring until just combined.
  7. Add the cubed butter, salt, and pepper. Stir until the butter is melted and the potatoes are creamy and well-combined.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve immediately.

Notes

  • For the creamiest texture, use a potato ricer. If you don’t have one, a food mill or a sturdy masher will work. Avoid using a food processor or blender, as this can make the potatoes gluey.
  • Ensure your dairy (milk and cream) is warm when adding it to the potatoes. This helps maintain the potatoes’ temperature and prevents them from becoming gummy.
  • You can make these mashed potatoes ahead of time. Prepare them up to step 6, then let them cool completely. To reheat, gently warm them on the stovetop over low heat, stirring frequently, or in a slow cooker on the “warm” setting. You may need to add a splash more milk or cream to achieve the desired consistency.
  • Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, but russet potatoes can also be used for a fluffier result.

Nutrition

Find it online: https://devourdish.com/creamy-mashed-potatoes/