Description
Creamy mashed potatoes that melt on the tongue, perfected through multiple trials for a velvety texture without gluey bits.
Ingredients
Scale
- 1.5 kg (3.3 lb) Yukon Gold or russet potatoes
- 113 g (1 stick / 8 tbsp) unsalted butter, plus extra for serving
- 240 ml (1 cup) heavy cream, warmed
- 120 ml (½ cup) whole milk, warmed
- 2–3 tsp Diamond Crystal kosher salt (or 1½ tsp Morton’s)
- Freshly ground black pepper to taste
- Optional: 2 cloves garlic, smashed
Instructions
- Choose and scrub the potatoes.
- Cut and start in cold water.
- Bring to a simmer and cook until tender.
- Rice or mill the potatoes hot.
- Warm the dairy and butter.
- Fold warm dairy into the potatoes.
- Finish and serve.
Notes
For a vegan version, use vegan butter and full-fat coconut milk. Store in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg