Description

This easy mashed potatoes recipe yields creamy, fluffy potatoes perfect as a comforting side dish. Made with Yukon Gold potatoes, rich butter, and either heavy cream or whole milk, these mashed potatoes are seasoned simply with kosher salt and black pepper. The recipe includes tips for adjusting texture with reserved potato cooking liquid and optional garnishes like fresh parsley and grated cheese.

Ingredients

Scale

Potatoes and Liquid

3 pounds Yukon Gold potatoes, peeled and cubed
3 cups water
2 cups heavy cream (or whole milk)

Seasonings and Butter

2 tablespoons kosher salt (divided)
1½ teaspoons ground black pepper (divided)
½ cup unsalted butter, cut into 6-8 pieces (1 stick)
Extra butter for serving

Optional Garnishes

Chopped fresh parsley
Freshly grated cheese

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Instructions

Combine Ingredients: In a large saucepan, combine the heavy cream (or whole milk), water, peeled and cubed Yukon Gold potatoes, 1 tablespoon of kosher salt, and 1 teaspoon of ground black pepper. Set the pan over medium heat to prepare for cooking.
Cook Potatoes: Bring the mixture just to a boil, then reduce the heat to low and let it simmer gently for 15 to 25 minutes, or until the potatoes are fork-tender, indicating they are fully cooked and soft.
Drain Potatoes: Drain the potatoes using a colander placed over a medium-sized heatproof bowl. Reserve the potato cooking liquid, often called potato milk or potato water, as it will be used to adjust the texture of the mashed potatoes later.
Dry Potatoes Slightly: Return the drained potatoes to the saucepan and set the heat to medium-low. Stir the potatoes gently for about 1 minute to evaporate any excess moisture, preventing the mash from becoming watery.
Mash and Season: Add the butter pieces, the remaining 1½ teaspoons of kosher salt, and ½ teaspoon of black pepper to the potatoes. Mash the potatoes using your preferred masher or hand mixer until smooth and creamy. If needed, add some of the reserved potato milk-water in ¼-cup increments to achieve a fluffy and creamy texture, taking care not to make the potatoes watery. If you are not serving immediately, save about 1 cup of the potato milk-water to stir in later before serving.
Serve and Garnish: Transfer the mashed potatoes to a serving bowl. Dot with 3-4 tablespoons of butter or drizzle with melted butter if desired. Garnish with chopped fresh parsley or freshly grated cheese for added flavor and presentation.

Notes

Use Yukon Gold potatoes for their creamy texture and buttery flavor, which are ideal for mashing.
Adjust the consistency by adding reserved cooking liquid gradually to keep the mashed potatoes fluffy rather than watery.
Butter can be increased or decreased to taste, and extra butter can be added on top at serving for richness.
Optional garnishes like parsley and cheese add freshness and depth of flavor but can be omitted for a simpler dish.
The potatoes are best served immediately but can be kept warm covered; add reserved liquid before reheating to retain creaminess.