Perfect Creamy Mashed Potatoes
A simple, reliable method for Perfect Creamy Mashed Potatoes that are silky, flavorful, and easy to make. Uses Yukon Gold potatoes, butter, cream, and a touch of garlic for a crowd-pleasing side.
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup heavy cream
- 6 tbsp unsalted butter, cut into chunks
- 2 cloves garlic, smashed (optional)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh chives or parsley for garnish (optional)
Instructions
- Place the potato pieces in a large pot and cover with cold water by about an inch. Add 1/2 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.
- Simmer until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes depending on size.
- While the potatoes cook, combine the milk, cream, garlic (if using), and butter in a small saucepan. Warm over low heat until the butter melts and the mixture is hot but not boiling. Keep warm.
- Drain the potatoes in a colander and return them to the hot pot. Shake the pot briefly over low heat to dry the potatoes for 30 to 60 seconds; this helps prevent watery mash.
- For the creamiest texture, pass the potatoes through a potato ricer or food mill back into the pot or a large bowl. If you don't have one, mash with a hand masher until mostly smooth.
- Pour the warm milk-cream-butter mixture over the mashed potatoes a little at a time, stirring gently with a wooden spoon or rubber spatula until you reach your desired consistency.
- Season with the remaining salt and the black pepper. Taste and adjust seasoning. Fold in chopped chives or parsley if using.
- Serve immediately, or keep warm over very low heat, stirring occasionally. If the potatoes thicken while waiting, whisk in a splash of warm milk to loosen them.