Ingredients
Russet or Yukon Gold potatoes
Unsalted butter (generous amount)
Heavy cream
Salt (preferably fine sea salt or kosher)
Optional: garlic, thyme, or bay leaf
Method
Boil potatoes in well-salted water until fork-tender
Drain thoroughly and return potatoes to the hot pot for 1 minute to evaporate excess moisture
In a small saucepan, warm heavy cream and butter together (do not boil)
Optional: add garlic or herbs to infuse, then strain
Mash potatoes while hot (use a potato ricer or masher—never a blender)
Gradually fold in the hot cream-butter mixture
Season with salt and gently mix until perfectly smooth
⭐ Why This Works
Warm fat absorbs into potatoes instead of sitting on top
Butter enhances flavor and mouthfeel
Cream adds richness without thinning the texture
🔥 Pro Chef Tips
Always add liquid gradually—you can add more, but can’t fix runny mash
Yukon Gold = naturally creamy
Russet = ultra fluffy
Finish with a small knob of butter on top before serving
🥄 The Result?
Mashed potatoes that are:
Rich, not watery
Fluffy, not gluey
Bold in flavor, not bland
Once you try this method, you’ll never go back to milk or water again.
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