Creamy Mashed Potatoes

Published October 1, 2006.
  • Shopping list
  • Print

Why this recipe works:

Sometimes we want a luxurious mash, one that is silky smooth and loaded with cream and butter. But there’s a fine line between creamy and gluey. We wanted lush, creamy mashed potatoes, with so much richness and flavor they can stand on their own—no gravy necessary.

For a creamier, substantial… read more

Sometimes we want a luxurious mash, one that is silky smooth and loaded with cream and butter. But there’s a fine line between creamy and gluey. We wanted lush, creamy mashed potatoes, with so much richness and flavor they can stand on their own—no gravy necessary.

For a creamier, substantial mash, we found that Yukon Golds were perfect—creamier than russets but not as heavy as red potatoes. Slicing the peeled potatoes into rounds and then rinsing away the surface starch before boiling helped intensify their creamy texture without making them gluey. Setting the boiled and drained potatoes in their pot over a low flame helped further evaporate any excess moisture. Using 1 1/2 sticks of butter and 1 1/2 cups of heavy cream gives these potatoes luxurious flavor and richness without making the mash too thin. We found that melting the butter and warming the cream before adding them to the potatoes ensured that the finished dish arrived at the table piping hot.

less

Serves 8 to 10

This recipe can be cut in half, if desired.

Ingredients

  • 4 pounds Yukon Gold potato, peeled
  • 12 tablespoons unsalted butter, cut into 6 pieces
  • 1 1/2 cups heavy cream
  • 2 teaspoons salt

Instructions

  1. 1. Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.

    2. Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.

    3. Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.

Detail atk08 sfs 4c mashedpotatoes 317093
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection