Description
Silky, rich, and impossibly smooth, Creamy Mashed Potato melts on the tongue and holds its shape on the plate. This foolproof method results in the fluffiest mashed potatoes with a buttery flavor.
Ingredients
Scale
- 1,400 g (3 lb) Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) chunks
- Water, enough to cover potatoes by 2.5 cm (1 inch)
- 20 g (2 tbsp) kosher salt
- 170 g (12 tbsp / 6 oz) unsalted butter, cut into pieces and warmed
- 240 ml (1 cup) heavy cream, warmed
- 120 ml (1/2 cup) whole milk, warmed
- 60 g (1/4 cup) sour cream, room temperature
- 1/2 tsp freshly ground black pepper, to taste
- Optional: 1 head of roasted garlic, mashed into a paste or finely chopped chives for garnish
Instructions
- Prep and cut the potatoes: Place 1,400 g (3 lb) peeled potatoes into a large pot and cover with cold water by 2.5 cm (1 inch). Add 20 g (2 tbsp) kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until a knife slides easily into a chunk.
- Warm the dairy and butter: While potatoes cook, warm 240 ml (1 cup) heavy cream and 120 ml (1/2 cup) whole milk in a small saucepan until steaming but not boiling, about 2–3 minutes. Add 170 g (12 tbsp / 6 oz) butter pieces to the warm cream and let them melt, stirring once.
- Drain and steam-dry the potatoes: Drain potatoes in a colander and return them to the hot pot off the heat. Cover and let steam-dry for 2 minutes to remove excess moisture.
- Rice or mash while hot: Pass the hot potatoes through a potato ricer or food mill into a warm bowl. If using a masher, mash thoroughly while still hot until mostly smooth. Do not overwork with a blender or stand mixer.
- Fold in butter and cream: Pour the warmed butter-cream mixture over the riced potatoes. Add 60 g (1/4 cup) sour cream. Using a flexible spatula, fold gently until the liquid is mostly absorbed and the mash is smooth, about 1–2 minutes.
- Taste and adjust seasoning: Taste and adjust seasoning with up to 1/2 tsp more kosher salt and 1/2 tsp freshly ground black pepper. Stir in roasted garlic or chives if using. Serve immediately while hot.
Notes
For extra flavor, brown the butter before adding it to the mash. Cool quickly if making ahead, storing in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 120mg