Of course! Here is a comprehensive guide to making the ultimate Creamy Mashed Potatoes. This recipe focuses on technique to achieve a texture that is impossibly smooth, fluffy, and rich, without being gluey.
The secret lies in choosing the right potato, releasing the starch properly, and incorporating fat correctly.
The Secret to Creamy (Not Gluey) Mashed Potatoes
- Use Starchy Potatoes: Russets or Yukon Golds are perfect. Russets are fluffier, while Yukon Golds are naturally buttery and creamy.
- Don’t Overwork Them: Over-mashing breaks down the starch cells too much, releasing excess starch and creating a gummy texture.
- Heat is Your Friend: Always add warm dairy to warm potatoes. Cold milk or butter will make the potatoes gummy and cool the dish down.
- The “Rice” Trick: The absolute best way to get smooth potatoes without over-mashing is to use a potato ricer or a food mill.
Recipe: Ultimate Creamy Mashed Potatoes
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
· 2 ½ to 3 pounds (1.1 – 1.4 kg) Russet or Yukon Gold potatoes
· 1 tablespoon fine sea salt (for the water)
· ¾ cup (180ml) heavy cream, warm
· ½ cup (120ml) whole milk, warm
· 6 tablespoons (85g) unsalted butter, cut into tablespoons
· 4 ounces (115g) cream cheese, softened to room temperature (optional, for extra tang and creaminess)
· 1 ½ teaspoons fine sea salt, or to taste
· ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Prepare and Cook the Potatoes:
- Peel the potatoes completely. For the creamiest result, no skin should remain.
- Cut them into evenly-sized 1 to 1.5-inch chunks. This ensures they cook at the same rate.
- Place the potato chunks in a large pot and cover with cold water by an inch. Add 1 tablespoon of salt to the water.
- Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook for 10-15 minutes, or until the potatoes are very tender and easily pierced with a fork. Do not undercook them.
- Dry the Potatoes:
- Drain the potatoes thoroughly in a colander.
- Return the empty pot to the still-warm (but turned off) stove burner for about a minute to evaporate any residual water. Then, return the drained potatoes to the hot pot.
- Let them sit for 2-3 minutes, gently shaking the pot once or twice. This allows steam to escape, drying the potatoes out. Wet potatoes make watery mashed potatoes.
- Rice or Mash the Potatoes:
- For the smoothest result: Pass the potatoes through a potato ricer or food mill back into the pot (or into a large bowl). This creates light, airy “noodles” of potato.
- No ricer? Use a standard potato masher. Mash until smooth, but stop as soon as the lumps are gone. Do not use a hand mixer or food processor, as they will make the potatoes gluey.
- Incorporate the Fat and Dairy:
- To the hot, riced potatoes, add the softened butter and cream cheese (if using). Fold gently with a rubber spatula until melted and combined.
- In a separate saucepan or a microwave-safe jug, gently warm the heavy cream and whole milk until hot but not boiling.
- Gradually pour the warm cream and milk into the potato mixture, folding gently with a spatula after each addition. The potatoes will absorb the liquid and become creamy.
- Once combined, season with 1 ½ teaspoons of salt and pepper. Fold until just incorporated. Taste and adjust seasoning.
- Serve and Keep Warm:
- Serve immediately. If you need to keep them warm, transfer to a heatproof bowl, cover with a lid or foil, and place them over a pot of simmering water (a double boiler) for up to an hour.
Chef’s Tips & Flavor Variations
· Make-Ahead: You can make these up to 2 days ahead. Place in a buttered baking dish, smooth the top, and dot with extra butter. Cover and refrigerate. Reheat, covered with foil, in a 350°F (175°C) oven for 30-40 minutes, or until hot. Stir before serving.
· Garlic Lover’s Version: Infuse the cream and milk! Simmer them with 2-3 crushed garlic cloves for 10 minutes. Strain before adding to the potatoes.
· Herbaceous Twist: Fold in 2 tablespoons of finely chopped fresh chives, parsley, or dill at the very end.
· Ultra-Rich Version: Substitute some or all of the milk with more heavy cream, sour cream, or crème fraîche.
· The Butter Block (French Technique): For a restaurant-style finish, cut 2-3 extra tablespoons of cold butter into small cubes and fold them in at the very end. This creates little pockets of melted butter throughout.
Enjoy your incredibly creamy, dreamy mashed potatoes! They are the perfect comfort food and a guaranteed star at any dinner table.