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Mashed Potatoes
Creamy, buttery, never gluey. One crucial tip makes the difference.
Ingredients
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- 4 lbs Yukon Gold potatoes, peeled and cut into 1" chunks
- 1½ sticks butter (12 tbsp)
- 1½ cups half-and-half (or 1 cup milk + ½ cup cream)
- 2 tsp salt, plus more for cooking water
- Black pepper to taste
Instructions
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- Place potatoes in large pot. Cover with cold water by 1 inch. Add 1 tablespoon salt.
- Bring to boil over high heat. Reduce to medium, simmer until fork-tender, .
- While potatoes cook, warm butter and half-and-half in small saucepan until butter melts. Keep warm.
- Drain potatoes. Return to pot over low heat for to dry out any excess moisture.
- For smooth: Pass through ricer or food mill into large bowl. For chunky: Mash with potato masher.
- Add BUTTER FIRST. Fold in until absorbed. This coats the starch and prevents glueyness.
- Then fold in warm half-and-half gradually until desired consistency.
- Season with salt and pepper. Serve immediately.
Notes
- BUTTER FIRST: This is the secret. Fat coats starch granules, preventing gluey texture. Don't add milk first.
- Yukon Gold: Naturally buttery flavor and creamy texture. Russets work but are starchier.
- Use a ricer: Creates smooth potatoes without overworking. Mashing can make them gluey.
- Warm the dairy: Cold liquid cools potatoes and makes them gummy. Always warm first.
- Make ahead: Hold in slow cooker on warm up to 2 hours. Add splash of cream when serving.
Adapted from America's Test Kitchen