Creamy mashed potatoes
These creamy mashed potatoes are rich, buttery, and perfectly smooth. Made with Yukon gold or russet potatoes, warm butter, and cream, they create a comforting side dish that pairs beautifully with roast meats, holiday mains, or weeknight dinners.
Ingredients
- 3 lbs Yukon gold or russet potatoes peeled and cut into large chunks
- 1½ tsp kosher salt plus more for the water
- 6 tbsp unsalted butter
- ¾ cup heavy cream or whole milk
- 3 cloves garlic minced
- ½ tsp black pepper
Instructions
- Place the peeled potatoes in a large pot and cover with cold salted water.
- Bring to a boil, reduce to a simmer, and cook until very tender.
- Warm the butter, cream, and garlic together in a small saucepan until melted and hot but not boiling.
- Drain the potatoes well and return them to the pot to allow excess moisture to evaporate.
- Mash until smooth, gradually adding the warm butter and cream mixture.
- Season with salt and black pepper to taste and serve warm.