We hate to pick sides, but if you forced us to choose our absolute best mashed potatoes recipe, this one would top the list of contenders. It produces a supremely fluffy mash and might just be the creamiest side dish around.
Yukon Golds are hands down the best potatoes for mashing; they have a rich buttery flavor and creamy mouthfeel before introducing them to any dairy. (But yes, you can use russet potatoes if you must.) It’s important to cook the potatoes in well-salted water; anything less and the spuds will never taste fully seasoned. Boiling them with their skins on keeps them from taking on too much moisture too soon, allowing for a higher ratio of milk and cream later on. (Read more in our guide to boiling potatoes.)
For the perfect mashed potatoes, a ricer or food mill is a necessity. For one thing, they’ll catch all those skins, and secondly, they have the ability to process the potatoes to a fine purée without turning them gummy or gluey. (A potato masher could never; for more pro tips, watch Andy make them here.)
If you’re tight on time on Thanksgiving or any other day you plan to serve this comfort food classic; you can make this recipe a day in advance and tuck it into the refrigerator. And while you’re at it, you could get a head start on this turkey gravy, which you can reheat in the roasting pan (along with any drippings) once the turkey comes out of the oven.
On days when your gravy boat is dry, a dollop of sour cream and some thinly sliced green onions or a little extra melted butter gild these mashed potatoes nicely.
As we said at the top, there are many ways to go with homemade mashed potatoes. If you want to branch out, consider these roasted-garlic mashed potatoes with miso, an extra-silky mash topped with a crispy, crunchy garnish, mashed baked potatoes finished with half-and-half and chives, or check two recipes off your list by making mashed sweet potatoes instead.
Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
4
4
1½
½
1
3
1
Special Equipment
Preparation
Step 1
Place 4 lb. medium Yukon Gold potatoes, scrubbed, in a large pot and pour in cold water to cover by 1". Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil on the stovetop over high heat. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Step 2
Warm 1½ cups whole milk, ½ cup heavy cream, 1 head of garlic, halved crosswise, and 3 sprigs rosemary in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Step 3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces, and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Step 4
Serve mashed potatoes topped with a few grinds of freshly ground black pepper.
Do ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
Editor’s note: This recipe was first printed in our November 2017 issue. Head this way for more of our favorite potato recipes →
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