45 minutes
Rich and creamy mashed potatoes made from Yukon Gold potatoes, butter, and heavy cream.
Yukon Gold Potatoes, peeled
0 lb
Unsalted Butter, cut into 6 pieces
tablespoons
cups
teaspoons
1. Prepare the Potatoes
Peel 4 pounds of Yukon Gold potatoes and slice them into 3/4-inch slices. Rinse the sliced potatoes under running water using a colander, tossing them with your hands for about 30 seconds to remove excess starch.
2. Cook the Potatoes
Transfer the rinsed potatoes to a Dutch oven and add enough water to cover them by about an inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are tender, which should take about 20 to 25 minutes. You’ll know they are ready when they can be easily pierced with a fork.
3. Heat Butter and Cream
While the potatoes are boiling, add 12 tablespoons of unsalted butter and 1.5 cups of heavy cream to a small saucepan. Heat this mixture over medium heat until the butter is fully melted and the cream is warm, which should take about 5 minutes. Keep this warm until the potatoes are ready.
4. Drain and Dry the Potatoes
Once the potatoes are tender, drain them well and return them to the Dutch oven. Stir the potatoes over low heat for 1 to 2 minutes to help them dry out a bit; this step is crucial for achieving the perfect texture.
5. Rice the Potatoes
Use a ricer or a food mill to press the potatoes into a large bowl. This ensures a silky smooth texture without any lumps.
6. Combine Butter, Cream, and Potatoes
Once all the potatoes are pressed, gently fold in the warm butter and cream mixture along with 2 teaspoons of salt using a rubber spatula. Mix until the cream is fully absorbed and the potatoes are thick and creamy.
7. Serve
Serve your velvety buttered gold mashed potatoes immediately, and enjoy the rich, smooth texture that makes this dish a standout at any meal.
Yukon Gold potatoes are the gold standard for this recipe due to their naturally buttery flavor and perfect balance of starchiness and waxiness. They yield a creamy texture without becoming gluey.
Use a potato ricer or food mill for the smoothest, silkiest texture. Avoid blenders or food processors, as they can overwork the potatoes and release too much starch, resulting in a gummy texture.
Boil the potatoes just until they are fork-tender to prevent them from absorbing too much water, which can make your mash soggy.
Mix in the butter before adding any liquid. This allows the fat to coat the starches in the potato, which results in a richer texture and helps prevent the mash from becoming too watery when the milk or cream is added.
Cut your potatoes into uniform pieces to ensure even cooking. Inconsistent sizes will lead to some pieces overcooking and turning mushy while others remain underdone.
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