Creamy Mashed Potato — Foolproof Ultra-Buttery

This ultra-buttery creamy mashed potato recipe yields a rich, smooth, and fluffy mash that pairs perfectly with any main dish.

Scale

1.5 kg (3.3 lb) Yukon Gold potatoes
2 tsp (10 g) kosher salt
170 g (3/4 cup or 12 tbsp) unsalted butter
240 ml (1 cup) whole milk
120 ml (1/2 cup) heavy cream
Freshly ground black pepper, to taste
Optional: 2–4 cloves roasted garlic, 15 g (1 tbsp) sour cream, or 15 g (1 tbsp) cream cheese

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Peel and cut the potatoes into even 3–4 cm (1–1½ inch) cubes.
Place potatoes in a large pot and add cold water to cover by 2.5 cm (1 inch).
Add kosher salt to the water and bring to a gentle boil, then reduce to a simmer.
Simmer for 12–18 minutes until the potatoes are fork-tender.
Drain in a colander and return to the pot off the heat to let steam escape for 1–2 minutes.
Rice or mash the potatoes into a warm heatproof bowl.
Warm the milk and heavy cream to 60–65°C (140–150°F) in a small saucepan.
Fold in butter in three additions, mixing gently after each addition.
Add warm dairy slowly until reaching desired consistency.
Season to taste with salt and freshly ground pepper. Serve immediately.

Use Yukon Gold potatoes for the best texture. Avoid overworking the potatoes to prevent gummy mash.