Mashed Potatoes
This recipe creates classic, creamy mashed potatoes starting with golden creamer potatoes boiled until tender. The key to their smooth texture is passing them through a ricer or food mill before gently incorporating warm heavy cream, melted butter, and seasoning. Finished with fresh chives, these potatoes are a rich and comforting side dish, perfect for any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for a smooth, lump-free texture
- 1 Large Mixing Bowl For combining ingredients
- 1 Wooden Spoon or Spatula For gentle mixing
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
For truly exceptional mashed potatoes, the choice of potato is paramount; golden creamer potatoes (or Yukon Golds) are ideal due to their waxy-starchy balance, yielding a creamy, fluffy result without becoming gummy. Always start potatoes in cold, salted water to ensure even cooking from the outside in, preventing crumbly exteriors and hard centers. Overcooking can lead to waterlogged potatoes, while undercooking results in lumps. Using a potato ricer or food mill is crucial for achieving a consistently smooth, lump-free texture; mashing vigorously with a regular masher can activate starch and make them gluey. Gently heating the cream and butter ensures they are fully incorporated and maintains the potatoes' temperature. Season generously, tasting and adjusting throughout, and consider a hint of freshly grated nutmeg or roasted garlic for added depth.