Name: Creamy Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 lbs Yukon Gold potatoes, peeled and chopped; 1/2 cup Unsalted butter, softened; 1 cup Whole milk; 1/4 cup Heavy cream; 3 cloves Garlic cloves, smashed; 2 tsp Kosher salt; 1/2 tsp Freshly cracked black pepper; 2 tbsp Fresh chives, minced (for garnish)

"Experience the ultimate comfort food with these decadently smooth and buttery mashed potatoes. Perfectly seasoned and luxuriously creamy, they are the essential side dish for any holiday feast or cozy weeknight dinner."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Yukon Gold potatoes, peeled and chopped
1/2 cup 115 g	Unsalted butter, softened
1 cup 240 ml	Whole milk
1/4 cup 60 ml	Heavy cream
3 cloves 3 cloves	Garlic cloves, smashed
2 tsp 10 g	Kosher salt
1/2 tsp 1 g	Freshly cracked black pepper
2 tbsp 5 g	Fresh chives, minced (for garnish)

2 Instructions

Step 1. Peel the potatoes and cut them into uniform 1-inch chunks to ensure even cooking.

Step 2. Place the potatoes and smashed garlic cloves in a large pot and cover with cold water by at least an inch. Add 1 teaspoon of salt.

Step 3. Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

Step 4. While potatoes cook, combine the milk, heavy cream, and butter in a small saucepan over low heat. Warm until the butter is melted and the liquid is hot (do not boil).

Step 5. Drain the potatoes thoroughly in a colander. Return them to the hot pot and stir over low heat for 1-2 minutes to steam off any excess moisture.

Step 6. Use a potato ricer or masher to break down the potatoes until no lumps remain. Gradually pour in the warm milk mixture, folding gently with a spatula until the liquid is fully absorbed and the potatoes are silky.

Step 7. Season with the remaining salt and black pepper. Transfer to a serving bowl, top with a pat of butter and fresh chives, and serve immediately.

·
Always start potatoes in cold water; if you drop them into boiling water, the outside cooks too fast and becomes mushy while the center stays hard.
·
A potato ricer is the secret tool for restaurant-quality, lump-free texture.
·
Avoid using a food processor or blender, as the high speed releases too much starch and makes the potatoes gummy.
·
Ensure your dairy is warm before adding it to the potatoes to keep the mash light and fluffy.

? Frequently Asked Questions

Can I make these mashed potatoes ahead of time?

Yes! You can make them up to 2 hours in advance and keep them warm in a slow cooker on the 'warm' setting, or reheat them on the stove with a splash of extra milk.

Which potato is best for mashing?

Yukon Gold potatoes are the best for creamy mash because they have a naturally buttery flavor and a medium starch content. Russets are great for fluffy mash but can be grainier.

How do I fix potatoes that are too runny?

If you added too much liquid, place the pot back over low heat and stir constantly for a few minutes to evaporate the excess moisture.

Can I freeze mashed potatoes?

Yes, because this recipe contains plenty of butter and cream, they freeze well. Store in an airtight bag for up to 1 month and reheat thoroughly.

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