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Creamiest Mashed Potatoes
This easy, perfect mashed potatoes recipe produces the creamiest and fluffiest version of this comfort food classic around. Plus, it can be made in advance.
👥 8 Servings👤 Andy Baraghani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are 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.
2
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about ⏱️ 5 minutes. Remove pan from heat.
3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. 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.
4
Serve mashed potatoes topped with a few grinds of 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 recipe was originally published in our November 2017 issue and first appeared online in October 2017.
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