Creamy Mashed Potatoes
Russet potatoes give the fluffiest mash — their high starch content absorbs butter and cream without turning gummy. Pass them through a ricer or food mill while hot, then fold in warm milk and cold butter off the heat. Never use a food processor unless you want glue.
Side · Vegetarian • 35 min
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- ½ cup whole milk or heavy cream, warmed
- 6 tablespoons unsalted butter, melted and warm
- Freshly ground black pepper
- Freshly grated nutmeg (optional)
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Steps
- Place potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil and cook until potatoes are easily pierced with a fork, 15–20 minutes.
- Drain potatoes in a colander. Let them steam in the colander for 2 minutes to dry out. Pass potatoes through a ricer or food mill back into the warm pot — or return to the pot and mash by hand with a potato masher.
- Fold in the warm milk and melted butter with a rubber spatula — don't whip, just fold until smooth and combined. The potatoes should be creamy but still have some body.
- Season with salt, pepper, and a whisper of nutmeg if using. Serve immediately.
Tips & Variations
Make Ahead
Mashed potatoes can be made up to 2 hours ahead and kept warm in a covered bowl set over a pot of simmering water. Stir in an extra splash of warm milk just before serving to loosen them.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of milk, stirring often. The texture won't be as silky but they're still good. Freeze for up to 1 month.
Substitutions
Russets make fluffier, lighter mashed potatoes but need more butter and cream to avoid being dry. For garlic mashed potatoes, simmer 4 peeled garlic cloves with the potatoes and mash them in. Sour cream or cream cheese can replace some of the butter for tang.
Reviews
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