Creamy Mashed Potatoes
A good mash relies on two things: the right variety of potato and how you handle the moisture. If you treat the starch gently, the butter and cream will emulsify into a smooth, heavy silk.
Choose the right potato.
Use a starchy potato like a Russet or Yukon Gold. Waxy potatoes become gluey when mashed because they hold too much moisture.
- Large pot
- Potato ricer or food mill
- Saucepan
- Rubber spatula
What goes in.
- 2.5 lbRusset potatoes, peeled and cut into 2-inch chunks
- 1/2 cupunsalted butter, softened
- 3/4 cupheavy cream or whole milk
- 1.5 tspkosher salt, plus more to taste
Evaporating the steam
After draining the potatoes, return them to the hot, empty pot over low heat for two minutes. This dries out the surface moisture, allowing the potatoes to soak up the butter and cream properly.
The method.
Boil the potatoes
Place potatoes in the pot and cover with cold water by one inch. Add a generous handful of salt. Bring to a boil, then reduce to a simmer until a knife slides through the center with zero resistance.
Dry the potatoes
Drain the water completely. Put the pot back on the burner on low heat. Toss the potatoes for two minutes until the steam slows down and the edges look matte.
Prepare the dairy
While the potatoes dry, warm the butter and cream in a small saucepan until the butter is melted. Do not let it boil.
Rice and combine
Pass the hot potatoes through a ricer into a large bowl. Pour the warm cream-butter mixture over the potatoes. Fold gently with a spatula until just combined. Overworking them will turn them dense.
Other turns to take.
Garlic-Infused
Steep two crushed garlic cloves in the cream while you warm it, then remove before adding to the potatoes.
Brown Butter
Cook the butter in the saucepan until the milk solids turn amber and smell like toasted nuts before mixing with the cream.
When it doesn't go to plan.
Always start in cold water; if you drop potatoes into boiling water, the outside cooks and breaks apart before the inside is tender.
Do not use a food processor, as it will whip the starches into a stretchy, glue-like paste.
Add the cream slowly; stop when the texture reaches your preferred consistency, as you may not need the full amount.
The ones that keep coming up.
Can I leave the skins on?
Yes, if using Yukon Gold, but the texture will be rustic rather than refined. Scrub them well before boiling.
Can I make this ahead?
Yes, keep the mash in a heat-proof bowl set over a pot of simmering water, covered with a lid, for up to an hour.
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