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Creamy mashed potatoes Recipe

American · Side dish · 40 min total

These creamy mashed potatoes are rich, buttery, and perfectly smooth, making them the ultimate comfort food side dish for any meal.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, softened
• 1/2 cup heavy cream, warmed
• 1/2 cup whole milk, warmed
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
2. Drain potatoes well in a colander and return to the pot. Shake over low heat for 1-2 minutes to evaporate excess moisture.
3. Remove pot from heat. Add butter and mash with a potato masher until butter is melted and potatoes are mostly smooth.
4. Gradually pour in the warm cream and milk while mashing, until desired consistency is reached. Season with salt and white pepper, stirring gently to combine.
5. Taste and adjust seasoning. Serve immediately, or keep warm in a covered bowl over a pot of simmering water.

Tips

• For extra creamy texture, pass the mashed potatoes through a ricer or food mill before adding liquid.
• To make ahead, keep warm in a slow cooker on low for up to 2 hours, stirring occasionally.
• Leftover mashed potatoes can be refrigerated for up to 3 days and reheated with a splash of milk.

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