This recipe is your guide to making flawlessly smooth, rich, and creamy mashed potatoes every single time. The secret lies in using the right kind of potato, the right technique (no lumps!), and plenty of butter and cream. This is the perfect side dish for holidays, Sunday dinners, or any time you need pure comfort in a bowl.
Yields: 6-8 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
- 2 ½ lbs (about 1.2 kg) starchy potatoes, such as Russet or Yukon Gold, peeled and cut into uniform 1-inch chunks
- 1 ½ teaspoons kosher salt, plus more for the cooking water
- 1 cup (240ml) whole milk or half-and-half
- ½ cup (1 stick / 113g) unsalted butter, cut into pieces
- Freshly ground black pepper
- Optional Garnish: Freshly chopped chives or parsley
Equipment:
- A potato ricer or food mill for the smoothest texture (a hand masher also works)
Instructions:
- Boil the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, generously salted water. The water should cover the potatoes by about an inch. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
- Warm the Dairy: While the potatoes are boiling, gently warm the milk and butter in a small saucepan over low heat until the butter is melted. Do not let it boil. Keeping the dairy warm is a key step for creamy potatoes.
- Dry the Potatoes: Once the potatoes are tender, drain them thoroughly in a colander. Return the empty pot to the stove over low heat for a minute to evaporate any remaining moisture. Place the drained potatoes back in the hot, dry pot and let them sit for a minute to steam dry. This removes excess water, which prevents a gummy texture.
- Rice or Mash: For the smoothest, fluffiest texture, press the hot potatoes through a potato ricer or a food mill into a large bowl. If you don’t have one, use a hand masher directly in the pot. Avoid using a food processor or electric mixer, as this will overwork the starches and make the potatoes gluey.
- Combine Ingredients: Pour about three-quarters of the warm milk-and-butter mixture over the riced potatoes. Gently fold it in with a spatula until just combined. Add the remaining liquid and continue to fold until the potatoes are smooth and have absorbed all the liquid.
- Season and Serve: Season generously with salt and freshly ground black pepper to taste. Transfer to a serving bowl, create a well in the center for an extra pat of butter if you like, and garnish with chopped chives or parsley. Serve immediately.
