Creamy mashed potatoes Recipe

Prepare and boil

Peel the potatoes and cut them into even 1 to 1.5-inch chunks so they cook uniformly. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain and steam-dry

Drain the potatoes thoroughly in a colander and return them to the hot pot. Place the pot back on the turned-off burner for 1–2 minutes to allow excess moisture to evaporate (this helps keep the mash from becoming watery).

Warm the dairy

While the potatoes are cooking, combine the whole milk, heavy cream, and butter in a small saucepan and warm gently over low heat until the butter is melted and the mixture is hot but not boiling. If using cream cheese, place it in a bowl to soften to room temperature or add small pieces to the warm milk mixture so it softens and blends more easily.

Mash to desired texture

Return the drained potatoes to the pot or a large bowl. For the creamiest, velvety texture, use a potato ricer or food mill and press the potatoes through into the bowl. Alternatively, use a hand masher for a slightly more textured result. Avoid overworking potatoes with a stand mixer as that can make them gluey.

Incorporate warm dairy

Gradually add the warm milk/cream/butter mixture to the riced or mashed potatoes, stirring gently between additions until you reach a smooth, creamy consistency. If using cream cheese, fold it in now until fully incorporated. Stop adding liquid when the potatoes reach the desired texture; you may not need all the liquid.

Taste the mashed potatoes and season with additional salt and freshly ground black pepper to taste. If the potatoes need more richness, stir in an additional tablespoon of butter. Transfer to a serving bowl, smooth the top, and dot with a small pat of butter if desired. Sprinkle chopped chives or parsley over the top for color and freshness.

Serve warm. Leftovers can be chilled in an airtight container for up to 3 days; reheat gently with a splash of milk or cream to restore creaminess.