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Classic Mashed Potatoes

Classic Mashed Potatoes

Creamy, buttery, and perfectly smooth — this is the gold-standard mashed potato recipe every home cook needs. Made with Yukon Gold potatoes for their naturally buttery flavor, warm cream, and plenty of real butter, these mashed potatoes are rich without being heavy. Simple technique, reliable results, every single time.

6 servings · Prep 10 min · Cook 25 min · Total 35 min

Side Dish

Ingredients

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  • 3 lb Yukon Gold potatoes peeled and cut into 1½-inch chunks
  • 1 tbsp kosher salt for the boiling water
  • 6 tbsp unsalted butter cut into pieces
  • 0.75 cup heavy cream warmed
  • 0.25 cup whole milk warmed
  • 1 tsp kosher salt
  • 0.5 tsp white pepper or black pepper
  • black pepper
  • 2 tbsp unsalted butter for topping
  • 2 tbsp fresh chives thinly sliced

Equipment

  • Stovetop
  • Microwave
  • Blender
  • Stand Mixer
  • Saucepan
  • Mixing Bowl
  • Pot
  • Fork
  • Wooden Spoon
  • Measuring Cups
  • Spatula
  • Food Mill
  • Knife
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Colander

Instructions

  1. Peel the @[Yukon gold potato] and cut them into uniform 1½-inch chunks. This ensures they cook evenly. Place them in a #[Pot (Large)] and cover with @[Milk] @[Salt] by at least 1 inch.
  2. Add 1 tablespoon of @[Salt] to the #[Pot]. Bring to a boil over ^[high heat], then reduce to a steady @[Yukon gold potato] boil. Cook until the potatoes are completely tender and a fork slides through them with no resistance, about ~[15–18 minutes].
  3. While the @[Yukon gold potato] cook, warm the @[Heavy cream] and @[Milk] together in a #[Saucepan (Small)] over ^[low heat], or #[Microwave] them in a #[Measuring cups] for about 60 seconds. Keep warm — cold dairy will cool down your mash and make it gluey.
  4. Drain the @[Yukon gold potato] thoroughly in a #[Colander] and return them to the hot #[Pot]. Shake the pot over ^[low heat] for ~[1–2 minutes] to evaporate any remaining moisture. This step is key for fluffy, not watery, mashed potatoes.
  5. Pass the potatoes through a @[Yukon gold potato] ricer or food mill directly back into the #[Pot] for the smoothest result. Alternatively, mash with a hand masher for a more rustic texture. Do not use a #[Blender] or #[Stand mixer] — over-mixing releases starch and makes the potatoes gluey.
  6. Add the @[Unsalted butter] pieces to the hot @[Yukon gold potato] and fold gently until fully melted and incorporated.
  7. Pour in the warm @[Heavy cream] and milk gradually, folding gently after each addition until you reach your desired consistency. Add a splash more @[Milk] if you prefer a looser mash.
  8. Season generously with @[Salt] and @[White pepper]. Taste and adjust — @[Yukon gold potato] need more salt than you think. Transfer to a @[Milk] serving #[Mixing bowl], top with an extra pat of @[Unsalted butter] and @[Chive] if desired, and serve immediately.