Creamy Mashed Potatoes

Sometimes we want luxurious mashed potatoes, ones that are silky smooth and loaded with cream and butter. But there’s a fine line between creamy and gluey. This recipe makes lush, creamy mashed potatoes, with so much richness and flavor they can stand on their own—no gravy necessary. For a creamier, substantial mash, Yukon Golds are perfect—creamier than russets but not as heavy as red potatoes.

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4 lbs Yukon Gold potato, peeled
12 tsp unsalted butter, cut into 6 pieces
1 ½ cups heavy cream
2 tsp salt

1. Cut potatoes into 3/4-inch slices. Place potatoes in a colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1-inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.

 

2. Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.

3. Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.
 

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