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The Ultimate Ultra-Creamy Mashed Potatoes

A generous serving of ultra creamy mashed potatoes topped with melted butter and cracked black pepper.
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Follow these steps to make silky smooth, lump-free mashed potatoes using Yukon Gold potatoes, heavy cream, and butter for a rich texture.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the hot, empty pot. Place the pot over low heat for 1 minute, shaking gently to dry them further.
  5. Remove the pot from the heat. Add the butter pieces, salt, pepper, and minced garlic (if using). Mash the potatoes thoroughly using a potato masher until mostly smooth.
  6. Gradually pour in the warmed heavy cream while continuing to mix or whip until you reach your desired creamy consistency. Do not overmix, as this can make the potatoes gluey.
  7. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • Warming the heavy cream before adding it helps keep the potatoes hot and incorporates better.
  • For the creamiest texture, use a potato ricer instead of a masher after drying the potatoes.
  • Yukon Gold potatoes naturally contain more starch and butterfat, which contributes to a naturally creamy result.

Nutrition

Find it online: https://tastytribune.com/creamy-mashed-potatoes-recipe/