Velvety Mashed Potatoes (Printable)

Silky, buttery mashed potatoes with warm cream, perfect alongside any meal.

# What you'll need:

01 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks

02 - 4 tbsp unsalted butter, cubed

03 - ¾ cup whole milk, warmed

04 - ¼ cup heavy cream, warmed

05 - 1 ½ tsp kosher salt, plus more to taste

06 - ¼ tsp freshly ground black pepper

01 - Place the peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt.

02 - Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.

03 - Drain the potatoes thoroughly and return them to the pot.

04 - Let the potatoes sit over low heat for 1–2 minutes to allow excess moisture to evaporate.

05 - Mash the potatoes using a potato masher, ricer, or food mill until completely smooth.

06 - Add the cubed butter and fold in until melted and fully incorporated.

07 - Gradually add the warm milk and heavy cream, stirring until silky and smooth. Add more liquid for a looser texture if desired.

08 - Season with remaining salt and black pepper to taste. Serve hot.

01 -

The trick of drying the potatoes over low heat after draining creates a fluffier texture than most people expect from homemade.
Warming the milk and cream before adding them prevents the potatoes from seizing up and turning gluey on you.

02 -

Overmixing is the fastest way to turn fluffy potatoes into something resembling wallpaper paste, so go easy once the liquids are in.
Infusing the warm milk with a crushed garlic clove or a sprig of rosemary before adding it transforms the entire flavor profile with almost zero effort.

03 -

Saving a quarter cup of the starchy potato cooking water and stirring it back in at the end adds body and a subtle richness that extra butter cannot replicate.
Letting the butter come to room temperature before folding it in creates a smoother, more even incorporation than dropping in cold cubes straight from the fridge.