Creamy Mashed Potatoes (Printable version)
Buttery and smooth mashed potatoes with milk and cream for a creamy texture and rich flavor.
# What You'll Need:
→ Potatoes
01 - 2.2 lbs floury potatoes (Yukon Gold or Russet), peeled and cut into chunks
→ Dairy
02 - 1/2 cup whole milk, plus more as needed
03 - 1/4 cup unsalted butter, cubed and at room temperature
04 - 1/4 cup heavy cream
→ Seasonings
05 - 1 tsp fine sea salt, plus more to taste
06 - 1/4 tsp freshly ground white pepper
07 - Pinch of ground nutmeg (optional)
# Directions:
01 - Place the potato chunks in a large pot, cover with cold water, and add 1 tsp salt.
02 - Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes until tender when pierced.
03 - Drain the potatoes thoroughly and return them to the pot. Allow to steam dry over low heat for 1–2 minutes.
04 - Mash using a potato masher or pass through a potato ricer for an extra smooth texture.
05 - Gently warm the milk, cream, and butter in a small saucepan without boiling until the butter has melted.
06 - Gradually incorporate the warm dairy mixture into the mashed potatoes, stirring until smooth. Adjust texture with additional milk if needed.
07 - Season with salt, white pepper, and nutmeg if desired. Mix thoroughly and serve hot.
# Expert advice:
01 -
- The secret to unbelievably smooth potatoes feels like sharing a cozy little kitchen whisper.
- It’s the kind of comforting dish that wins over even the toughest critics at the table.
02 -
- Letting the potatoes steam dry after draining is key to prevent watery mash.
- Passing potatoes through a ricer changes everything by giving you perfect smoothness without gluey texture.
03 -
- Use a ricer for ultra-smooth mash without the risk of overworking starch.
- Warming the dairy before mixing prevents cold spots and keeps everything silky.