Description
Velvety and buttery, this creamy mashed potato melts on the tongue and brightens any meal.
Ingredients
Scale
- 1,200 g (2.6 lb) potatoes (600 g Yukon Gold, 600 g Russet)
- 2 tbsp (30 g) kosher salt
- 115 g (1/2 cup) unsalted butter, cut into pieces
- 240 ml (1 cup) heavy cream, warmed
- 60–120 ml (1/4–1/2 cup) whole milk, warmed
- 1 large clove garlic, smashed (optional)
- Freshly ground black pepper, to taste
- 1 tsp (5 ml) lemon juice or vinegar
- 2 tbsp chopped chives or parsley (optional)
Instructions
- Bring a large pot of cold water to a boil with 2 tbsp kosher salt. Add the potatoes whole or halved if large.
- Simmer the potatoes for 15–20 minutes until tender, then drain immediately in a colander.
- Heat heavy cream and butter in a small saucepan until warm, about 60°C (140°F).
- Return drained potatoes to the pot and rice them directly into the pot or bowl.
- Pour the warm butter-cream mixture over the riced potatoes and fold gently until combined. Adjust consistency with whole milk.
- Season with salt, pepper, and lemon juice or vinegar, and serve immediately.
Notes
Warm dairy helps emulsify for a silkier texture. Do not overmix to avoid gluey potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 3/4 cup / 140 g)
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg