Mashed Potato

Ingredients

• 1.36 kg (3 lb)potatoes, such as russet or a mix of russet and Yukon Gold
• 113 g (1 stick; ½ cup)butter
• 180 ml (¾ cup)whipping cream
• 60 ml (¼ cup), or more for a creamier consistencymilk
• 10 ml (2 tsp)salt

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into evenly sized pieces.

2. 2

   Pressure cook

   Rinse the potatoes, then put them in the pressure cooker. Add hot water until the potatoes are covered, or up to three-quarters of the cooker as directed in the recipe. Pressure-cook for 8 minutes.

3. 3

   Drain and combine

   When the potatoes are cooked, drain the water. While they are still hot, put them in a stand mixer and add the butter, whipping cream, milk and salt.

4. 4

   Whisk until fluffy

   Whisk until the mixture is smooth and fluffy.

5. 5

   Adjust the texture

   For a smoother, less thick mash, add more milk and whipping cream.

What is mashed potato?

Mashed potato is a familiar side dish made by cooking potatoes until tender and mashing them with dairy and seasoning. Versions of it are served in many places, with the exact additions varying by household.

This one uses butter, whipping cream and milk for a rich, soft finish. Russet potatoes or a russet and Yukon Gold mix provide the base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 8g protein, 47g carbs, 43g fat.

Most of the carbohydrates come from the potatoes, while butter and whipping cream contribute much of the fat. The potatoes also provide some protein, with smaller amounts from the milk and cream. Balance a serving with vegetables and a protein-rich main dish.

Choosing the potatoes

Russets: these are starchy potatoes that mash readily into a light texture. Yukon Golds: adding them gives the mash a naturally buttery flavour and a slightly creamier feel.

Cutting and cooking

Even pieces: cut the peeled potatoes to a similar size so they cook at roughly the same rate. Rinse them before adding them to the pressure cooker.

Water level: the method calls for hot water to cover the potatoes, or to reach three-quarters of the cooker. Follow your pressure cooker’s own filling and operating guidance.

Mixing while hot

Drain well: remove the cooking water before adding the dairy, so it does not dilute the mash. Transfer the potatoes to the stand mixer while they are still hot, as the method directs.

Add-ins: butter, cream, milk and salt go in together before whisking. Mix just until the potatoes are smooth and fluffy.

Getting the texture right

Fluffy: stop when the mash looks smooth and aerated. If it is thicker than you like, add more milk and whipping cream, then mix briefly to combine.

Avoid overmixing: extended beating can make mashed potatoes gluey, so check the texture as you go rather than whisking for a long time.

Timing and serving

Pressure-cooking time: the recipe gives 8 minutes under pressure, but the total cooking time is not specified. Allow extra time for peeling, cutting, pressure build-up and release.

Serve the mash alongside vegetables and a protein, or spoon it under a stew or gravy. Its creamy texture works well with dishes that have a savoury sauce.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces to help them cook at a similar pace.
• Drain the potatoes thoroughly before adding the butter and dairy.
• Add the dairy while the potatoes are hot, as instructed.
• Mix only until the mash is smooth and fluffy to help avoid a gluey texture.
• Add extra milk and cream a little at a time if you prefer a looser mash.

Variations

• More buttery: add a little extra butter and mix it in while the potatoes are hot.
• Looser mash: add extra milk gradually until it reaches your preferred consistency.
• Creamier finish: increase the whipping cream a little and reduce the milk by the same amount.
• Russet and Yukon Gold mix: combine the two potato varieties for a balance of fluffy and creamy textures.

Common mistakes to avoid

• Uneven pieces: large and small chunks cook at different rates; cut the potatoes to a similar size.
• Too much cooking water: excess water can leave the mash loose; drain the potatoes well before mixing.
• Adding dairy after the potatoes cool: the butter and cream are easier to combine while the potatoes are hot; mix them in straight after draining.
• Overmixing: prolonged whisking can make the potatoes gluey; stop once they are smooth and fluffy.
• Adding too much liquid at once: the mash can become thinner than intended; add extra milk or cream gradually.

How to store

Refrigerate leftover mashed potato in a covered container and use within 3 days. Reheat gently in a saucepan or microwave, stirring occasionally; add a splash of milk if it has thickened.

Frequently asked questions