Perfect Mashed Potatoes

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.

I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.

Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds.

They’re a little more expensive than Russets, but worth it. They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

Check our our video for how to make these mashed potatoes!

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Perfect Mashed Potatoes Recipe

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Yield: Serves 4

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

Ingredients

  • 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 Tbsp (60 ml) heavy cream
  • 2 Tbsp (30 g) butter
  • 1 Tbsp milk (or more)
  • Salt and Pepper

Recommended equipment—a potato masher

Method

1 Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

2 Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

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Showing 4 of 108 Comments

  • Gitu
    Can I make this ahead of time? Do they warm well?
  • Vicki L.
    A few years ago I was just learning to cook. This recipe was my lesson in perfect mashed potatoes. I now make them with ease...and get raves on the results! Simply recipes are just the way I like food - reliable ingredients, easy prep & cooking instructions, and glorious results. Thank you for helping me to be a good cook!!
  • Teresa
    Can I use Russet just use potatoes or will that throw off the recipe
  • Brent Wambold
    While you CAN heat the milk and butter together in the same pan, you will want to heat them separately. Adding the butter to the potatoes first coats them in fat first, making them more silky and then adding the milk will loosen them up and make them smooth. If you add both together and beat too much you run the risk of them getting too glue like - adding fat first avoids this.
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