Perfect Creamy Mashed Potatoes

How to Make Perfect Creamy Mashed Potatoes

1. 1

   Step 1: Start potatoes in cold salted water

   Place peeled, evenly cut potatoes in a large pot and cover with cold water by about 1 inch. Add the listed kosher salt and bring to a gentle boil, then reduce to a simmer and cook until a fork slides through with little resistance, about 15–20 minutes. Starting in cold water ensures even cooking and prevents grainy texture.

   For this step

   • 2 1/2 lbYukon Gold potatoes, peeled and cut into 1–1.5" chunks
   • 2 tspKosher salt (for cooking water and seasoning)
   
2. 2

   Step 2: Drain and steam-dry

   Drain potatoes in a colander and immediately return them to the still-warm pot over very low heat for 1–2 minutes to evaporate excess surface moisture. This step is critical—excess water dilutes the dairy and makes potatoes gluey if not evaporated. Remove pot from heat before proceeding.
   
3. 3

   Step 3: Add butter and begin mashing

   Add the butter pieces to the hot potatoes and mash using a potato ricer, food mill, or sturdy masher for the smoothest texture; use a ricer for the silkiest result. Mash just until mostly smooth—overworking releases starch and creates a gluey texture, so stop as soon as large lumps are gone.

   For this step

   • 6 tbspUnsalted butter, cut into pieces
   
4. 4

   Step 4: Warm dairy and fold in gradually

   Warm the milk and cream (and sour cream, if using) until steaming but not boiling—adding cold dairy cools the potatoes and makes them gummy. With the pot off the heat, gradually stir in the warmed dairy a little at a time until you reach your desired consistency, finishing with the last pats of warm butter to emulsify for a glossy finish.

   For this step

   • 1 cupWhole milk (warmed)
   • 1/2 cupHeavy cream (warmed)
   • 1/4 cupSour cream (optional for tang and extra creaminess)
   
5. 5

   Step 5: Season and adjust texture

   Taste and adjust seasoning with additional kosher salt and the freshly ground black pepper, stirring gently to combine. If the potatoes feel too stiff, add a splash more warmed milk; if too loose, return to low heat briefly while stirring to tighten slightly. For extra silkiness, beat briefly with a handheld mixer on low for 10–15 seconds, but avoid high speed.

   For this step

   • 1 tspFreshly ground black pepper
   
6. 6

   Step 6: Serve warm with garnish

   Transfer mashed potatoes to a warmed serving bowl and top with a few extra pats of butter if desired, then scatter the chopped chives over the surface. Serve immediately for the best texture—mashed potatoes can be kept warm in a covered dish over very low heat or held in a low oven, stirring occasionally.

   For this step

   • 2 tbspFresh chives, finely chopped (garnish)
   

1. Place peeled, evenly cut potatoes in a large pot and cover with cold water by about 1 inch. Add the listed kosher salt and bring to a gentle boil, then reduce to a simmer and cook until a fork slides through with little resistance, about 15–20 minutes. Starting in cold water ensures even cooking and prevents grainy texture.
2. Drain potatoes in a colander and immediately return them to the still-warm pot over very low heat for 1–2 minutes to evaporate excess surface moisture. This step is critical—excess water dilutes the dairy and makes potatoes gluey if not evaporated. Remove pot from heat before proceeding.
3. Add the butter pieces to the hot potatoes and mash using a potato ricer, food mill, or sturdy masher for the smoothest texture; use a ricer for the silkiest result. Mash just until mostly smooth—overworking releases starch and creates a gluey texture, so stop as soon as large lumps are gone.
4. Warm the milk and cream (and sour cream, if using) until steaming but not boiling—adding cold dairy cools the potatoes and makes them gummy. With the pot off the heat, gradually stir in the warmed dairy a little at a time until you reach your desired consistency, finishing with the last pats of warm butter to emulsify for a glossy finish.
5. Taste and adjust seasoning with additional kosher salt and the freshly ground black pepper, stirring gently to combine. If the potatoes feel too stiff, add a splash more warmed milk; if too loose, return to low heat briefly while stirring to tighten slightly. For extra silkiness, beat briefly with a handheld mixer on low for 10–15 seconds, but avoid high speed.
6. Transfer mashed potatoes to a warmed serving bowl and top with a few extra pats of butter if desired, then scatter the chopped chives over the surface. Serve immediately for the best texture—mashed potatoes can be kept warm in a covered dish over very low heat or held in a low oven, stirring occasionally.