Best Mashed Potatoes Recipe
Velvety smooth, buttery mashed potatoes with the perfect balance of richness and seasoning that elevate this humble side dish to star status.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 kg Yukon Gold potatoes (or Maris Piper potatoes)</li> <li class="ingredients-single-item">120g unsalted butter, cubed</li> <li class="ingredients-single-item">120ml warm full-fat milk</li> <li class="ingredients-single-item">60ml heavy cream</li> <li class="ingredients-single-item">3 cloves garlic (optional)</li> <li class="ingredients-single-item">2 tsp salt</li> <li class="ingredients-single-item">1/2 tsp white pepper</li> <li class="ingredients-single-item">2 tbsp chopped chives or green onions (for garnish)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Potato ricer or masher</li> <li class="equipment-single-item">Large pot</li> <li class="equipment-single-item">Colander</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Peel the potatoes and cut them into evenly sized 2.5cm cubes. Consistent sizing ensures they'll cook at the same rate, preventing some pieces from becoming waterlogged while others remain undercooked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place the potatoes in a large pot and cover with cold water by about 2.5cm. Starting with cold water helps the potatoes cook evenly from the inside out. Add 1 teaspoon of salt to the water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> If using garlic, add the whole peeled cloves to the pot now - they'll cook alongside the potatoes and impart a gentle flavor. Bring the water to a boil over high heat, then reduce to a gentle simmer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Cook the potatoes for about 15-20 minutes until they're completely tender when pierced with a fork. They should offer no resistance but shouldn't be falling apart. Overcooked potatoes will absorb too much water and become gluey. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the potatoes cook, warm your milk and cream in a small saucepan or microwave until steaming but not boiling. Cold dairy will cool your potatoes and make them harder to work with. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Drain the potatoes thoroughly in a colander, then return them to the hot pot and place over low heat for 1-2 minutes, stirring gently. This critical step allows excess moisture to evaporate, resulting in fluffier mashed potatoes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For the smoothest texture, pass the hot potatoes through a potato ricer back into the pot. A potato masher works too, but won't yield quite the same silky result. If you used garlic, rice or mash it along with the potatoes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the cubed butter to the hot riced potatoes and fold gently with a silicone spatula or wooden spoon. The residual heat will melt the butter evenly throughout. Adding fat before liquid prevents the development of gluten, keeping your potatoes fluffy rather than gluey. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Gradually add the warm milk and cream, gently folding after each addition until fully incorporated. This gradual process gives you control over the final consistency. For richer potatoes, you can add more cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Season with the remaining teaspoon of salt and the white pepper (white pepper keeps the potatoes looking pristine without black specks). Fold until everything is beautifully combined. Taste and adjust seasoning if necessary. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer to a warmed serving dish, create some decorative swirls on top with the back of a spoon, and finish with a few extra pats of butter that will melt enticingly. Sprinkle with fresh chives or green onions for a pop of color and fresh flavor. Serve immediately while hot. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use Yukon Gold potatoes for mashed potatoes instead of other varieties?
Yukon Gold potatoes offer the perfect balance of starch and moisture, creating that coveted creamy texture while still maintaining fluffiness. Their naturally buttery flavour enhances the richness of the dish, and they require less fat to achieve a luxurious mouthfeel.
What's the secret to preventing lumpy or gluey mashed potatoes?
To avoid lumpy potatoes, cut them into evenly-sized pieces before boiling and ensure they're fully cooked. For preventing glueyness, use a ricer rather than a food processor, add butter before liquid, and avoid overworking the potatoes which activates excess starch.
Can mashed potatoes be prepared in advance for a dinner party?
Yes! Make them up to 2 days ahead and refrigerate. Reheat gently in a covered dish in the oven at 180°C with extra butter and a splash of cream on top. Alternatively, use a slow cooker on low with occasional stirring to maintain their silky texture.
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