Description
This classic mashed potatoes recipe offers creamy, fluffy potatoes made from Russet or Yukon Gold varieties. Boiled to tenderness, mashed to perfection, and enriched with butter and warm cream, these mashed potatoes are a comforting side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes
Dairy
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream or whole milk (warmed)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Optional
- 2 cloves garlic (optional, boiled with potatoes)
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into evenly sized chunks to ensure even cooking.
- Boil Potatoes: Place the potatoes and optional garlic in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat.
- Simmer Until Tender: Reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.
- Drain and Air-Dry: Drain the potatoes well and let them sit uncovered for 5 minutes to release excess moisture, which helps achieve fluffier mashed potatoes.
- Mash the Potatoes: Using a potato masher or ricer, mash the potatoes to your preferred texture, whether smooth or slightly chunky.
- Heat Butter and Cream: In a saucepan, gently warm the butter and heavy cream together until the butter is fully melted.
- Combine Ingredients: Slowly add the warm butter and cream mixture into the mashed potatoes, folding gently until the mixture is smooth and fluffy.
- Season: Taste and season the mashed potatoes with salt and freshly ground black pepper as desired.
- Serve: Serve the mashed potatoes warm, optionally topped with an extra pat of butter for richness.
Notes
- For extra flavor, add roasted garlic instead of boiled garlic.
- Use a ricer for the smoothest texture.
- Warm the milk or cream before adding to prevent cooling the potatoes.
- Russet potatoes yield a fluffier mash, while Yukon Golds offer a creamier texture.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days.
