Creamed Mashed Potato Recipe

Peel and cut

Peel the potatoes and cut them into evenly sized 1- to 1½-inch chunks so they cook uniformly.

Rinse

Rinse the cut potatoes under cold water to remove surface starch and drain.

Boil

Place the potatoes in a large saucepan and add cold water to cover by about 1 inch. Add 1 tablespoon coarse salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Drain

Drain the potatoes thoroughly in a colander and return them to the hot, empty pot. Let them sit over very low heat for 1 minute, shaking the pot occasionally, to evaporate excess moisture.

Heat milk, cream, and butter

While the potatoes are cooking, combine 1 cup whole milk, 1/2 cup heavy cream, and 4 tablespoons unsalted butter in a small saucepan. Warm gently over low heat until the butter is melted and the liquid is hot but not boiling. Keeping the dairy warm will help the potatoes absorb it and remain fluffy.

Mash

Using a potato ricer or food mill, press the drained potatoes into a large warmed mixing bowl or back into the pot for a smoother, lump-free texture. If you prefer a more rustic texture, use a hand masher and mash until mostly smooth.

Add warm dairy

Gradually add the warm milk/cream/butter mixture to the mashed potatoes in 2–3 additions, stirring with a wooden spoon or silicone spatula until smooth and creamy. Stop when you reach your desired consistency; you may not need all the liquid. If using a mixer, use the lowest speed and mix very briefly to avoid gluey potatoes.

Season

Taste and season the creamed mashed potatoes with 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper. Adjust salt and pepper as needed.

Finish and serve

Transfer mashed potatoes to a warmed serving bowl. Dot with an extra pat (about 1 tablespoon) of butter if desired and sprinkle with 2 tablespoons minced fresh chives. Serve immediately while hot.