Description
Smooth and creamy mashed potatoes that will become your new staple mashed potato recipe!
Ingredients
Scale
- 2 to 2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1–1/2 cups whole milk
- 1–1/2 cups heavy cream
- 4 to 6 tablespoons butter
- Kosher salt and freshly ground black pepper
Instructions
- Combine the potatoes, milk, cream and 1 tablespoon kosher salt in a heavy-bottomed Dutch oven. Bring to a gentle simmer over medium heat and cook for 20 to 25 minutes, until the potatoes are tender when pierced with a fork. Do not allow the mixture to boil, reducing the heat and increasing the cooking time if necessary. Remove from the heat.
- Place a colander inside a large mixing bowl. Drain the potatoes into the colander, saving the milk-cream mixture remaining in the mixing bowl. Using a potato ricer, food mill or potato masher, process the potatoes until completely smooth, returning to the cooking pot. Add the milk-cream mixture to achieve your desired consistency, stirring to combine. Add the butter, again stirring to melt and combine. Season to taste with salt and pepper.
- Category: Vegetable Sides