Perfect Mashed Potatoes
Want the creamiest mashed potatoes? Use Yukon Gold potatoes, lots of butter, and cream. This recipe makes the best mashed potatoes for Thanksgiving, Christmas, Easter, or any holiday in between.
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- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
- 1/2 teaspoon salt
- 4 tablespoons (60 ml) heavy cream
- 2 tablespoons (30 g) butter
- 1 tablespoon milk (or more)
- Salt and pepper
Instructions
- 1
Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least 1 inch. Add 1/2 teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
- 2
While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.
- 3
When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes, along with the remaining 1/2 teaspoon salt. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Taste, then season as needed with salt and pepper. Did you love the recipe? Give us some stars and leave a comment below!