Description
Indulge in the ultimate comfort food with this foolproof recipe for creamy, silky mashed potatoes. By utilizing high-starch Yukon Gold potatoes and a precise temperature-controlled emulsion technique, you can achieve a restaurant-quality, lump-free texture at home. The secret lies in drying the potatoes after boiling and warming your dairy before incorporating, ensuring every bite is rich, buttery, and perfectly seasoned. This classic side dish is the perfect anchor for any hearty meal, providing a luxurious experience that requires minimal effort.
Ingredients
3 lbs Yukon Gold Potatoes
1 cup Unsalted Butter
1/2 cup Whole Milk
1/4 cup Heavy Cream
2 tsp Salt
1/2 tsp Black Pepper
Instructions
Peel the potatoes completely and chop into even two-inch chunks.
Place potatoes in a large pot and cover with cold water by two inches.
Add one tablespoon of salt to the water and boil over medium-high heat for 18 to 20 minutes until fork-tender.
Drain the potatoes thoroughly using a colander.
Return potatoes to the warm pot and dry over low heat for one minute to evaporate excess surface moisture.
Combine butter, milk, and cream in a small saucepan and heat until warm.
Pass the potatoes through a potato ricer for maximum smoothness.
Gradually stir in the warmed dairy mixture and season with salt and black pepper to taste.
Notes
Use Russet potatoes instead of Yukon Gold if you prefer a fluffier result. Ensure the butter and milk are warm before adding to the potatoes to ensure a smooth emulsion. A potato ricer is highly recommended for the best texture, but a traditional masher can be used if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: approx 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg