Creamy Mashed Potatoes
I once peeled potatoes for 300 people on a destroyer. Took me four hours and most of my will to live. The upside? I got very, very good at mashed potatoes. I learned what makes them silky instead of g
Ingredients
- 3 pounds Yukon Gold potatoes (about 6-8 medium)
- 1 stick (8 tablespoons) unsalted butter at room temperature
- 3/4 cup whole milk or half-and-half
- 1/4 cup heavy cream
- 1.5 teaspoons salt
- black pepper to taste
- That's the whole list. I told you this was simple
Method
Step 1: Boil the potatoes
- Peel and cut the potatoes into roughly equal-sized chunks — about 2 inches. Put them in a large pot, cover with cold water by an inch, and add a tablespoon of salt. Starting with cold water is important — it lets the potatoes cook evenly all the way through. If you drop them into boiling water, the outside cooks faster than the inside.
- Bring to a boil, then reduce to a steady simmer. Cook for 15-20 minutes until a fork slides through with zero resistance. Drain well. And here's a step most people skip: put the drained potatoes back in the hot pot and let them sit for 2-3 minutes. This lets excess moisture evaporate. Waterlogged potatoes make watery mash.
Step 2: Warm the dairy
- While the potatoes are cooking, heat the milk, cream, and butter together in a small saucepan until the butter melts and everything is warm. Not boiling — just warm. This is the single biggest upgrade you can make to your mashed potatoes. Cold milk shocks the hot potatoes and makes them seize up. Warm dairy absorbs smoothly and keeps everything silky.
Step 3: Mash
- Add the butter first — directly to the drained potatoes — and mash until the butter is incorporated. Butter first coats the starch molecules and prevents them from getting overworked and sticky.
- Then pour in the warm milk and cream a little at a time, mashing as you go. Stop when they reach your desired consistency. I like mine smooth but not whipped — a few small lumps don't bother me. Season with salt and pepper. Taste and adjust.