Creamy Mashed Potatoes
Indulge in the ultimate comfort food with these professional-grade creamy mashed potatoes. By using high-starch Yukon Gold potatoes and a precise emulsification technique with warm cream and butter, this recipe achieves a luxurious, velvety texture that is never gummy. Perfect as a side dish for roasted proteins, these potatoes offer an iconic restaurant-quality mouthfeel that will elevate any meal. Follow this method for consistent, lump-free results every time you host.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings 1x
- Category: dinner
- Method: Boiling and Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs Yukon Gold Potatoes, peeled and cut into chunks
1 cup unsalted European-style butter
0.5 cup heavy cream, slightly warmed
1.5 tsp kosher salt
0.5 tsp freshly cracked black pepper
Instructions
Place peeled and chopped potatoes in a large heavy-bottomed pot and cover with two inches of cold water.
Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
Drain thoroughly and return potatoes to the warm pot to dry over low heat for two minutes.
Pass the potatoes through a food mill or ricer into a clean bowl.
Fold in the melted butter using a silicone spatula until fully absorbed.
Slowly stream in warm heavy cream while folding gently to create an emulsion.
Season with kosher salt and black pepper and serve immediately.
Notes
Ensure potatoes are drained well and dried over heat to avoid a watery mash. Use a ricer or food mill rather than a hand masher for the smoothest texture. Always add the warm cream slowly to prevent the starch from breaking, which can cause a gluey consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/creamy-mashed-potatoes/