# Creamy Mashed Potatoes Creamy mashed potatoes are soft, buttery and smooth without being gluey. A few small steps, like starting in cold water and adding warm dairy, make the difference. They are a classic with roast chicken, meatballs, pork chops or gravy, and they are simple enough for a weeknight. - Total time: 40 min (prep 15 min, cook 25 min) - Serves: 6 - Per serving (estimated): 240 kcal, 5 g protein - Cuisine: American. Category: Side dish. Diet: vegetarian, gluten-free. ## Ingredients - 1.2 kg Yukon Gold potatoes - 2 tsp salt, for the boiling water - 85 g unsalted butter, cubed - 1/2 cup whole milk, warmed - 1/4 cup heavy cream, warmed - 1 tsp kosher salt, to taste - 1/4 tsp black pepper - 1 tbsp chives, chopped ## Method 1. Peel the potatoes and cut them into even 4 cm (1.5 inch) chunks. Rinse briefly under cold water. 2. Put them in a large pot, cover with cold water by 2.5 cm (1 inch) and add 2 tsp salt. Starting cold helps them cook evenly. 3. Bring to a boil over high heat, then reduce to a steady simmer. Cook 15 to 20 minutes, until a knife slides in with no resistance and a piece breaks apart easily. 4. While they cook, warm the milk and cream in a small saucepan over low heat or in the microwave for 1 minute until steaming, not boiling. 5. Drain the potatoes well, return them to the hot pot, and let them steam dry over low heat for 2 minutes. 6. Mash with a potato masher or ricer until smooth. Avoid a blender or food processor. 7. Fold in the butter until melted, then pour in the warm milk and cream a little at a time until creamy. 8. Season with the kosher salt and pepper, taste, and add more salt if needed. Top with chives and serve hot. ## Why it works - Yukon Gold potatoes have medium starch, so they mash creamy and hold their flavor without turning to paste. - Starting in cold water lets the heat reach the center as the outside cooks, so the chunks soften evenly. - Steaming the drained potatoes dry means the butter and cream carry flavor instead of leftover water. - Warm milk and cream blend in smoothly, while cold dairy cools the potatoes and makes them stiff. - Mashing gently with a masher or ricer keeps the starch granules whole; blending breaks them open and makes the mash gluey. ## The science - **Starch and gluey mash.** Potato cells hold starch granules that swell as they cook. Gentle mashing keeps most cells intact. Aggressive mixing or a blender bursts them, releasing sticky starch that turns the mash gluey and rubbery. This is why a ricer beats a food processor every time, and why gentle hands give a fluffy mash. - **Fat makes it creamy.** Butter and cream coat starch and water droplets, so the mash feels smooth and rich on the tongue. The fat also carries flavor compounds, which is why the mash tastes fuller after the butter melts in. - **Season in layers.** Salting the water seasons the potato from the inside, while salting at the end fixes the surface. Starches taste bland without salt, so taste before you serve. This is why a ricer beats a food processor every time, and why gentle hands give a fluffy mash. ## Tips - Use a potato ricer for the smoothest mash if you have one. - Warm the milk and cream first so they absorb without cooling the potatoes. - Keep a little of the cooking water; a splash loosens the mash if it gets too thick. ## Mistakes to avoid - Using a blender or food processor, which turns the mash gluey; use a masher or ricer. - Adding cold milk, which makes the mash cool and lumpy; warm it first. - Under-salting, which leaves it flat even with lots of butter; taste and add salt a pinch at a time. ## Variations and swaps - Fold in 4 roasted garlic cloves, mashed, for roasted garlic mashed potatoes. - Stir in 60 g sour cream and 30 g grated Parmesan for a tangy cheesy mash. - Swap the chives for 2 tbsp browned butter and a pinch of nutmeg. - Swap Yukon Golds for russets for a fluffier, lighter mash; it will taste a little less buttery. - Swap the heavy cream for extra whole milk for a lighter version with less richness. - Swap the butter for olive oil and use oat milk for a dairy-free mash. ## Storage Cool and refrigerate within 2 hours; eat within 3 to 4 days. Reheat in a saucepan over low heat with a splash of milk, stirring until hot throughout (165°F/74°C). ## FAQ **What is the best potato for mashed potatoes?** Yukon Gold potatoes are the best all-round choice because they are creamy and buttery in flavor. Russets also work and give a fluffier, lighter texture. **How do you keep mashed potatoes from getting gluey?** Mash gently with a masher or ricer and never use a blender or food processor. Overworking the potatoes releases sticky starch that makes them gluey. **Should I boil potatoes in cold or hot water?** Start in cold water. The potatoes heat up gradually, so the center cooks at the same pace as the outside instead of turning mushy on the edges. **How do I make mashed potatoes ahead of time?** Make them up to 2 days ahead, refrigerate, then reheat in a saucepan with a splash of milk. You can also keep them warm in a slow cooker on low for up to 2 hours. **Can you freeze mashed potatoes?** Yes. Freeze them in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk, stirring well. --- Source: https://cookingscientist.com/recipes/creamy-mashed-potatoes (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846