Mashed Potatoes

Ingredients

• 907 g (2 lb)Yukon Gold potatoes
• 113 g (1/4 lb), at room temperatureunsalted butter
• 240 ml (1 cup), hotdouble cream
• to tasteDiamond Crystal kosher salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Cover the potatoes

   Put the whole, unpeeled potatoes in a 3.8-litre (4-quart) saucepan and cover them with a few inches of cold water.

2. 2

   Simmer until tender

   Bring the water to a simmer and cook the potatoes until a paring knife goes in very easily, about 25–35 minutes, depending on their size.

3. 3

   Drain and peel

   Drain the potatoes in a colander. Using a clean tea towel and a paring knife, peel them carefully, working quickly to keep them warm.

4. 4

   Rice the potatoes

   Pass the potatoes through a potato ricer or food mill back into the warm saucepan.

5. 5

   Fold in dairy

   Add the room-temperature butter and mix with a sturdy spatula. Gently fold in 180 ml (3/4 cup) of the hot cream, then add more as needed.

6. 6

   Season to taste

   Season generously with kosher salt and freshly ground pepper. Taste, then add more butter, cream or seasoning if needed.

7. 7

   Keep warm

   Cover the potatoes and keep them warm until serving. Add another pat of butter and fresh herbs if you like.

What are mashed potatoes?

Mashed potatoes are a familiar side made by cooking potatoes until tender, then crushing or processing them with butter and other dairy. Versions appear in many food traditions; in the United States, they are a classic accompaniment to roast dinners and holiday meals.

This version uses Yukon Gold potatoes, whose naturally creamy texture works well with butter and cream. Ricing them helps produce a smooth mash without vigorous stirring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 5g protein, 26g carbs, 28g fat.

Most of the carbohydrates come from the potatoes, while the butter and cream provide most of the fat and saturated fat; the dish supplies a modest amount of protein. For a balanced plate, serve a portion with vegetables and a protein-rich main, and season the potatoes to taste.

Why Yukon Golds work

Potatoes: Yukon Golds have a waxier, naturally buttery texture than floury varieties, giving the mash a creamy feel. Keeping them whole and unpeeled while boiling also limits waterlogging.

The key to a smooth mash

Ricing: A potato ricer or food mill breaks the cooked potatoes into fine pieces with little mixing. This helps avoid the gluey texture that can develop when potatoes are beaten or stirred too much.

Peeling while warm

Timing: Drain the potatoes as soon as they are tender and peel them while they are still warm. A tea towel protects your hand, while a small knife helps lift the skins away.

Adding the cream

Dairy: Room-temperature butter is easier to incorporate, and hot cream helps keep the mash warm. Fold in the measured 180 ml first, then add more a little at a time until the texture suits you.

How to judge doneness

Potatoes: They are ready when a paring knife slips easily into the centre; the 25–35-minute cooking time will vary with their size. If the potatoes are still firm in the middle, give them more time before draining.

Texture: Stop folding once the butter and cream are incorporated and the mash looks smooth. Overworking it can make the potatoes sticky.

Serving ideas

Pairings: Serve the mash alongside roast chicken, beef, sausages or a vegetable main. A spoonful of gravy or a scattering of fresh herbs makes an easy finishing touch.

Recipe notes & tips

• Choose potatoes of similar size so they finish cooking at roughly the same time.
• Start the potatoes in cold water to help them cook evenly from edge to centre.
• Use a tea towel to hold each potato while peeling it, and work carefully around the hot centre.
• Keep the cooked potatoes and saucepan warm while you rice the potatoes.
• Add the hot cream gradually so you can stop when the mash reaches your preferred consistency.
• Taste after seasoning, since the amount of salt needed depends on your preference.

Variations

• Add herbs: Fold in finely chopped chives or parsley just before serving.
• Use roasted garlic: Mash a few soft roasted cloves into the potatoes with the butter.
• Add sour cream: Replace some of the cream with sour cream for a tangier flavour.
• Make it cheesy: Fold in a handful of grated mature cheddar while the potatoes are warm.
• Add spring onions: Stir in finely sliced spring onions for a mild savoury note.

Common mistakes to avoid

• Cutting the potatoes before boiling: Whole potatoes are less likely to absorb excess water; cook them whole as directed.
• Draining too late: Waterlogged potatoes can make a heavy mash; drain as soon as a knife slips in easily.
• Letting them cool before peeling: The skins are easier to remove while the potatoes are hot, so work promptly with a towel.
• Using cold cream: Cold dairy can cool the mash; heat the cream before folding it in.
• Overmixing: Excessive stirring can make potatoes gluey; fold gently with a sturdy spatula.
• Adding all the cream at once: The mash may become looser than you want; add it gradually and check the texture.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave, stirring occasionally; add a splash of cream or milk if the mash has thickened.

Frequently asked questions