Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Total time: 35 min
Yield: 6 servings
Ingredients: 3 lbs Yukon Gold potatoes, peeled; 1 stick butter, cubed; 1 cup heavy cream, warmed; 2 cloves garlic (optional); Kosher salt; White pepper; Chopped chives to finish

Sides & Salads Instant Pot Gluten-Free

Soft, buttery mashed potatoes with warm cream folded in gradually. Starting them in cold salted water and drying them out on the heat is what keeps them fluffy rather than gluey.

Course: Sides & Salads
Time: 35 min
Servings: 6

Cooking Notes

Start the potatoes in cold salted water so the centers and exteriors heat at the same pace. Dropping them into boiling water can leave the outside waterlogged before the middle is tender.
Drain thoroughly and let the potatoes steam dry for a minute before mashing. Removing surface water makes room for butter and dairy without thinning the finished mash.
Mash only until smooth enough for your preference and avoid vigorous stirring once the potatoes are broken down. Overworking releases excess starch and creates a gluey texture.

Recipe Card

Creamy Mashed Potatoes

By Gabriella

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Category: Sides & Salads
Total Time: 35 min
Difficulty: Easy

Servings: 6

Ingredients

3 lbs Yukon Gold potatoes, peeled
1 stick butter, cubed
1 cup heavy cream, warmed
2 cloves garlic (optional)
Kosher salt
White pepper
Chopped chives to finish

Instructions

1
Cut the potatoes into even chunks and start them in cold, heavily salted water so they cook through at the same rate.
2
Simmer rather than boil until a knife slides in with no resistance, then drain them thoroughly in a colander.
3
Return the potatoes to the dry hot pot for a minute, shaking gently, so the surface moisture steams off and they turn floury.
4
Rice or mash them while still hot, then beat in the butter first so the fat coats the starch before any liquid goes in.
5
Fold in the warm cream a little at a time until the texture is exactly as loose as you like it, season, and finish with chives.