Creamy Mashed Potatoes
Creamy Mashed Potatoes is the best mashed potatoes recipe ever! Learn chef Anthony Bourdain's secrets for the fluffiest and creamiest homemade mashed potatoes.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pounds (120g) medium Yukon Gold potatoes (peeled and halved)
- kosher salt
- 6 sticks unsalted butter (cold, cut into 1/2-inch (1cm) cubes)
- 1/2 cup heavy cream
Instructions
- 1
In a large Dutch oven, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, about 15 to 20 minutes. Drain well and let the potatoes stand in a colander for 3 minutes.
- 2
Pass the potatoes through a ricer into a large saucepan.
- 3
Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam begins to rise, about 2 minutes. They will start to stick to the bottom of the Dutch oven.
- 4
Add the butter cubes one-fourth at a time, stirring constantly until fully incorporated. Stir in the heavy cream and season generously with salt. Serve immediately.