Creamy Mashed Potatoes
Updated: 1 day ago
A silken spoonful of bliss, a comforting cloud of culinary science, and a dish that whispers sweet, buttery nothings to the soul.
TIME About 1 hour | SERVES 8 to 10 | LEVEL Easy |
BEFORE YOU START Great mash comes down to seasoning, and salt is one of the skills in my Kitchen School. The lesson takes about five minutes to read. |
Why You'll Love It
NEVER WATERY Steaming the potatoes whole keeps them from soaking up water | SILKY, NOT GLUEY A ricer or food mill keeps the starch calm |
NO PEELING The skins stay behind in the ricer | RICH AND BUTTERY Warm milk, cream and a whole stick of butter |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Creamy Mashed Potatoes
Serves 8 to 10 | Total: about 1 hour | Make ahead: up to a day
Ingredients
5 lbs Yukon Gold potatoes, scrubbed (skins left on)
Kosher salt and freshly ground white pepper, to taste
1 cup full-fat milk, warmed
1 cup heavy cream, warmed
1 stick (½ cup) unsalted butter, melted
2 tablespoons finely chopped fresh chives
Instructions
STEP 1 OF 5
Prepare the Potatoes
Place a metal colander or steamer insert into a large pot or Dutch oven. Add a few inches of water, just enough to reach the bottom of the colander without submerging it.
STEP 2 OF 5
Steam the Potatoes
Bring the water to a boil over high heat. Add the whole potatoes, cover with a lid, and reduce the heat to medium-high. Steam until a paring knife slides easily into the center of a potato with no resistance, about 30 to 40 minutes for medium potatoes, depending on their size. Check the water level now and then and top it up if needed.
You'll know it's right when a paring knife slides into the center of the biggest potato with no resistance at all. |
If something's off: if the pot is close to boiling dry, top it up with boiling water from the kettle right away so the steam keeps going. |
STEP 3 OF 5
Rice the Potatoes
Carefully pour off the remaining water from the pot. While the pot is still warm, set a food mill or potato ricer over it. Using a dinner fork to hold each hot potato, process them directly into the pot in batches. The skins will remain behind.
You'll know it's right when the potato falls through in light, fluffy strands and the skins stay behind in the ricer. |
STEP 4 OF 5
Make It Creamy
Using a hand whisk or spatula, gently whisk the riced potatoes to loosen them. Gradually fold in the warmed milk, cream, and melted butter until the potatoes reach your desired consistency: creamy, smooth, and luscious.
You'll know it's right when the mash is smooth and glossy and slowly slumps off the spoon. |
If something's off: if the mash turns stiff, the dairy has cooled down. Warm another splash of milk and fold it in gently rather than beating it. |
STEP 5 OF 5
Season and Finish
Add kosher salt and white pepper to taste. Don’t rush this. Season in layers and taste as you go.
Gently stir in most of the chopped chives, reserving a small pinch for garnish.
Transfer the mashed potatoes to a serving bowl. Top with the remaining chives and an optional extra drizzle of melted butter. Serve warm, and prepare for silence around the table as everyone takes their first bite.
Tips for Success
Choose Your Potato Wisely: Russets are fluffy, light, and airy. Yukon Golds are rich, dense, and creamy. Avoid waxy red potatoes unless you enjoy mashing regrets.
Season Generously: Steamed potatoes don't pick up salt from cooking water, so season the finished mash boldly, in layers, tasting as you go.
Warm Your Ingredients: Cold milk + hot potatoes = starchy rebellion. Always use warmed milk, cream, and butter to preserve smoothness and dignity.
Don’t Overwork the Potatoes: Ricer, food mill, or tamis = gentle persuasion. Stand mixer = mild violence. A food processor = culinary war crime.
Finish With Flair: A swirl of brown butter, a dusting of fresh herbs, or a pinch of flaky sea salt can transform your mash from mundane to Michelin-starred.
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Key Ingredients
Yukon Gold Potatoes: Rich, dense and creamy, Yukon Golds are steamed whole with their skins on so they never turn watery.
Full-Fat Milk: Warmed before folding in, the milk loosens the riced potatoes without cooling them or making them stiff.
Heavy Cream: Warm cream adds richness and gives the mash its silky, luscious finish.
Unsalted Butter: A whole melted stick makes the mash scandalously buttery, and you control the salt yourself.
Kosher Salt: Steamed potatoes pick up no salt from cooking water, so season the finished mash boldly, in layers, tasting as you go.
White Pepper: Freshly ground white pepper seasons the mash without leaving black specks.
Fresh Chives: Finely chopped chives add a gentle onion note and a fresh pop of green on top.
The Secret Science of Mashed Magnificence
Let us don our metaphorical lab coats because mashed potatoes are a delicious experiment in starch dynamics. You see, potatoes are full of microscopic balloons (starch granules) that behave very differently depending on how you treat them.
Overcook them or bash them about, and they burst open, oozing their contents until your mash has the texture of Elmer’s glue. Whip them with a food processor, and you’ve unleashed starchy chaos: mash that stretches like taffy.
But steam your potatoes gently, press them through a ricer, and treat them with tender, almost poetic affection. Ah, then you’ll have a bowl of creamy, buttery nirvana.
Common Mistakes to Avoid
Using a food processor or blender: it bursts the starch granules and turns the mash gluey
Adding cold dairy: it cools the potatoes and makes them stiff; warm the milk, cream and butter
Undercooking: firm potatoes won't rice smoothly; a knife should slide in with no resistance
Under-seasoning: potatoes need more salt than you think, especially when steamed
Letting the water boil dry: keep an eye on the pot during the long steam
What to Serve with Mashed Potatoes
Roast turkey and gravy
Roast chicken
Prime rib or a red wine reduction
Braised short ribs or beef stew
How to Store
Fridge: Up to 4 days in an airtight container.
Make ahead: Make them up to a day ahead. Reheat gently over low heat or in a covered dish in the oven, stirring in a splash of warm milk and a knob of butter.
Freezer: They freeze for up to a month, though the texture is best fresh. Thaw in the fridge and reheat with extra warm milk.
Frequently Asked Questions
Why steam instead of boil?
Steaming the potatoes whole keeps them from absorbing water, so the mash is rich and creamy rather than thin and watery.
Do I need a potato ricer?
A ricer or food mill gives the smoothest result without overworking the starch. A hand masher works for a more rustic mash; avoid food processors and blenders.
Why white pepper?
It seasons without black specks. Black pepper is fine if you don't mind the look.
Can I make mashed potatoes ahead?
Yes, up to a day ahead. Reheat gently with extra warm milk and butter.
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Making a holiday spread? Serve them with my Ultimate Thanksgiving Stuffing with Brown Butter and Crispy Sage.
Recommended Equipment
Make this recipe easier with the right tools: Stock Pot, and Hand Held Blender. Also useful: Dutch Oven and Paring Knife.
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