Ultimate Mashed Potatoes

Ultimate Mashed Potatoes Recipe

Ingredients (Serves 4-6)

• 2 lbs (900 g) Russet or Yukon Gold potatoes, peeled and cut into even chunks
• 4 tbsp unsalted butter, plus extra for finishing
• ½ cup heavy cream, warmed (you can substitute half-and-half for a lighter version)
• ¼ cup whole milk, warmed
• 2 cloves garlic, peeled and smashed (optional, for flavor)
• Salt, to taste (about 1 tsp for boiling, plus extra)
• Freshly ground black pepper, to taste
• Fresh chives or parsley, chopped (optional, for garnish)

Instructions

1. Prep & Boil Potatoes

• Peel and cut potatoes into roughly equal-sized chunks to ensure even cooking.
• Place potatoes in a large pot and cover with cold water (starting with cold water helps them cook evenly).
• Add 1 tsp salt and garlic cloves if using.
• Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes (test with a fork—they should break apart easily).

2. Drain & Dry

• Drain the potatoes thoroughly in a colander.
• Return them to the hot pot and heat gently for 1-2 minutes to evaporate excess moisture. This step ensures your mashed potatoes won’t be watery.

3. Mash

• Remove the garlic cloves.
• Mash the potatoes using a potato ricer (for ultra-smooth texture) or a traditional potato masher. Avoid overmixing with a blender—it can make them gummy.

4. Add Butter & Cream

• While potatoes are still hot, add butter and let it melt into the potatoes.
• Slowly pour in the warmed cream and milk, stirring gently until fully combined. Adjust the consistency to your liking: add more cream for creamier potatoes.

5. Season

• Season generously with salt and freshly ground black pepper. Taste and adjust.

6. Serve & Garnish

• Serve immediately for best results.
• Top with a small pat of butter and sprinkle with fresh herbs if desired.

Tips & Secrets for the Perfect Mashed Potatoes

1. Use the right potato – Russets give fluffy texture, Yukon Golds give buttery creaminess.
2. Warm your dairy – cold milk or cream cools the potatoes down and makes mashing harder.
3. Don’t overwork – overmixing releases starch, making mashed potatoes gluey.
4. Infuse flavor – simmer garlic, herbs, or even a bit of cream in the milk for extra flavor.
5. Finish with butter on top – it melts over the hot potatoes, giving that restaurant-quality shine.
6. If you want, I can also give you a next-level version with cream cheese and roasted garlic that makes these mashed potatoes insanely rich and decadent, perfect for impressing guests.