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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