Mashed potatoes are the epitome of simplicity. But as any cook knows, simple doesn’t always mean easy. Especially when the dish is so tied up in comfort and emotions. Debates rage in the culinary world as to what method, what tool, what kind of potato, dairy (or non-dairy) creates the ultimate mash.
We’ve decide to provide our no-fail recipe for the comfort food classic that delivers the fluffiest, creamiest mash every time, with ease. We’ve also added some options to take your mashed potatoes down a different path (or paths) of flavours, from adding grated Manchego to including roasted garlic.
Easy Classic Mashed Potatoes
- 4 lbs/1.8 kg Yukon Gold potatoes peeled and cut in approx. 1½–inch (4cm) pieces
- 4 tbsp salted butter
- ½ cup whole milk
- ½ cup 10% cream
- ¼ tsp sea salt or to taste
- ¼ tsp freshly ground black pepper optional
- In a large pot, cover potatoes with cold, salted water. Bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 12 minutes.
- Drain and return to the pot. Shake the pot vigorously over medium-low heat until all the water on the outside of the potatoes has evaporated, 1 to 2 minutes.
- Meanwhile, heat milk and cream in a small pot over medium heat just until boiling. Remove from heat and let stand.
- Using a metal potato masher, mash potatoes with butter. Gently stir in heated milk and cream. Season with sea salt and pepper to taste.