Home Made Mashed Potatoes Recipe

Whipping up a batch of these creamy, rustic mashed potatoes is like giving yourself a cozy, edible hug; whether you go full-on with garlic or keep it classic, it’s all about those buttery, velvety vibes.

The creamy, dreamy, dense mashed potato base is made with Yukon Gold potatoes—my very favorite for any and all forms of potato cookery. I think their flavor is the most pronounced, and that buttery note shines through even when they’re mixed with softened unsalted butter and just the right amount of heavy cream.

These potatoes deliver both richness and comfort.

Ingredients

• Yukon Gold potatoes: Rich in carbohydrates and fiber; buttery texture.
• Unsalted butter: Creamy richness; adds a silky texture.
• Heavy cream: Elevates creaminess; enhances flavor depth.
• Salt: Enhances flavor; balances sweetness.
• Black pepper: Adds a warm, spicy note; enhances taste.
• Garlic (optional): Provides a subtle, aromatic kick.
• Chives (optional): Fresh, mild onion flavor; colorful garnish.

Ingredient Quantities

• 2 pounds Yukon Gold potatoes
• 1/2 cup unsalted butter, softened
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1-2 garlic cloves, peeled and crushed
• Optional: Fresh chives, chopped, for garnish

How to Make this

1. Cut the Yukon Gold potatoes into equally sized chunks. First, peel them.

2. Put the potatoes in a large saucepan and cover them with cold water. Add a little salt to make the water taste good.

3. Place the pot on medium-high heat and bring the water to a boil. Once it reaches a boil, reduce the heat to medium-low. Allow the water to simmer until the potatoes are fork-tender, about 15-20 minutes.

4. As the potatoes cook, heat the heavy cream in a small saucepan over low heat. Do not allow it to boil.

5. Empty the potatoes from the colander back into the pot. Let them sit for a minute in the pot so that they will be dry after steaming.

6. Start using a potato masher or ricer to combine the potatoes until they are lump-free. If you are using a regular potato masher, this might take a little longer and require a little more effort. If you are using a ricer, you might find that this part of the process is (relatively) easy. Either way, the potatoes need to be smooth before you add any of the following ingredients.

7. Incorporate the softened unsalted butter into the potatoes, and continue mashing them until the mixture is fluffy.

8. Slowly mix the warm heavy cream into the whipped cream until you reach the desired consistency.

9. Add salt and black pepper to the mashed potatoes to taste and then stir in the optional crushed garlic, if using, for an extra layer of flavor.

10. Move the mashed potatoes to a dish for serving. Optionally, before serving, sprinkle fresh, chopped chives on top.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large saucepan
5. Small saucepan
6. Stove
7. Wooden spoon or spatula
8. Fork (for testing potato tenderness)
9. Colander
10. Potato masher or ricer
11. Measuring cups
12. Measuring spoons
13. Mixing spoon or spatula
14. Serving dish

FAQ

• Q: Can I use a different type of potato?A: Yes, you can use Russet potatoes, but their texture and taste are a tad different.
• Q: How can I make these mashed potatoes dairy-free?A: Replace the butter with a dairy-free alternative and use coconut cream or almond milk instead of heavy cream.
• Q: What is the purpose of using heavy cream?A: Richness and a creamy texture in the mashed potatoes come from heavy cream. This ingredient makes the potatoes more indulgent.
• Q: Can I make this recipe ahead of time?A: Yes, the mashed potatoes can be made ahead and reheated in the oven or on the stovetop before serving.
• Q: How do I store leftover mashed potatoes?A: Keep uneaten food in a sealed dish in the refrigerator, where it is good for up to 3-4 days.
• Q: Can this recipe be doubled?A: Yes, just double all the quantities of the ingredients if you want to serve more people.
• Q: How can I make the mashed potatoes more flavorful?A: Think about incorporating toasted garlic, aromatic herbs, or a small amount of finely grated cheese to amp up the flavors.

Home Made Mashed Potatoes Recipe Substitutions and Variations

Substitute Yukon Gold potatoes with Russet potatoes for a fluffier texture.
Use salted butter, but reduce additional salt to taste.
Heavy cream: Substitute with half-and-half or whole milk for a lighter option.
Salt: Use either sea salt or kosher salt for a different flavor profile.
Garlic: Instead of using fresh garlic, use garlic powder (about 1/4 teaspoon) to impart a milder flavor to your dish.

Pro Tips

1. Prepare the Potatoes Evenly To ensure uniform cooking, cut the potatoes into evenly-sized chunks. This will help them cook at the same rate and make for smoother mashed potatoes.

2. Infuse Flavor with Garlic If adding garlic, consider simmering it with the heavy cream to infuse the cream with a subtle garlic flavor. This can add depth without overpowering the potatoes.

3. Use a Potato Ricer for Extra Smoothness A potato ricer can create smoother, lump-free mashed potatoes compared to a masher, making the final dish more refined.

4. Warm the Butter Similarly to the cream, ensure that the butter is at room temperature or slightly melted when added. This helps it incorporate more easily into the potatoes, ensuring a smooth and creamy texture.

5. Adjust Seasoning Last After mixing in the butter and cream, taste the potatoes and adjust the seasoning at the end. Potatoes can require more salt than expected, so add gradually and taste until it’s just right.