bonappetit4.6
BA’s Best Mashed Potatoes
The best homemade mashed potatoes are ultra-creamy, extra-silky, and perfectly fluffy. Get our best tips for making superior mashed potatoes here.
👥 8 Servings🔥 Cook: 15 min👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Place 4 lb. medium Yukon Gold potatoes, scrubbed, in a large pot and pour in cold water to cover by 1". Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil on the stovetop over high heat. Reduce heat and simmer until potatoes are fork-tender (very tender but not crumbly, 30–⏱️ 35 minutes). Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
. medium Yukon Gold potatoes, scrubbed4 lb(2 sticks) unsalted butter, room temperature, cut into pieces1 cup
2
Warm 1½ cups whole milk, ½ cup heavy cream, 1 head of garlic, halved crosswise, and 3 sprigs rosemary in a small saucepan over medium until fragrant, about ⏱️ 5 minutes. Remove pan from heat.
½ cups whole milk1(2 sticks) unsalted butter, room temperature, cut into pieces1 cuphead of garlic, halved crosswise1
3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy; ricer will catch potato skins, remove and discard as needed if they start to block grate). Add 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces, and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
. Diamond Crystal or 2½ tsp. Morton kosher salt, plus more4 tsp(2 sticks) unsalted butter, room temperature, cut into pieces1 cup
4
Serve mashed potatoes topped with a few grinds of freshly ground black pepper. Do ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed. Editor’s note: This mashed potato recipe was first printed in our November 2017 issue as “Ultra-Creamy Mashed Potatoes;” it has been updated for style. Head this way for more of our favorite potato recipes →
(2 sticks) unsalted butter, room temperature, cut into pieces1 cupFreshly ground black pepper
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...