Creamy mashed potatoes

Name: Creamy mashed potatoes
Total time: 46 min
Yield: 6
Cuisine: american
Ingredients: 1.4 kg yukon gold potatoes (about 3 lb, peeled and cut into 2-inch chunks); 1 tbsp kosher salt (for the water, plus more to taste); 240 ml whole milk (1 cup, or half-and-half for richer mash); 85 g unsalted butter (6 tbsp); 0.5 tsp black pepper; 2 tbsp fresh chives (chopped)

Buttery, smooth, properly seasoned mash, with the tricks that keep it from going gluey.

⏱ 46 min
🍽 Serves 6
📈 Easy

Vegetarian
Gluten-free
Nut-free

Contains: milk

AI can make mistakes: always check labels.

Ingredients

1.4 kgyukon gold potatoesabout 3 lb, peeled and cut into 2-inch chunks
1 tbspkosher saltfor the water, plus more to taste
240 mlwhole milk1 cup, or half-and-half for richer mash
85 gunsalted butter6 tbsp
0.5 tspblack pepper
2 tbspfresh chives (optional)chopped

Steps

1
Prep: peel the 1.4 kg yukon gold potatoes and cut them into 2-inch chunks. Chop the 2 tbsp fresh chives.
2
Put the potatoes in a large pot and cover with cold water by an inch. Add the salt and bring to a boil over high heat.
💡 Starting in cold water cooks the chunks evenly, so the outsides don't fall apart before the middles are done.
3
Lower to a steady simmer and cook until a knife slides into the biggest chunk with no resistance, 15 to 20 minutes.
⏱ 18 min
4
While they cook, warm the milk and butter together in a small pot or the microwave until the butter melts.
5
Drain the potatoes well, put them back in the hot pot over low heat for a minute to steam off extra water, then mash with a potato masher or press through a ricer.
💡 Never use a blender or food processor: it makes mashed potatoes gluey.
6
Stir in the warm milk mixture a little at a time until creamy. Add the pepper, then taste and add more salt a pinch at a time until the potatoes taste seasoned, not flat. Top with the chopped chives.

Make it easier

Skin-on smashed potatoes

Use 3 lb small red potatoes, unpeeled and halved.
Mash roughly with the milk and butter: lumps are part of the style.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Milk allergy: Instead of unsalted butter: olive oil or plant butter; Instead of whole milk: unsweetened oat milk or warm vegetable broth or some of the potato cooking water
Dairy-free: Instead of unsalted butter: olive oil or plant butter; Instead of whole milk: unsweetened oat milk or warm vegetable broth or some of the potato cooking water
Vegan: Instead of unsalted butter: olive oil or plant butter; Instead of whole milk: unsweetened oat milk or warm vegetable broth or some of the potato cooking water

Next time: Next time, simmer a few peeled garlic cloves with the potatoes and mash them in, or fold in grated sharp cheddar.

A lighter plate: Leave the skins on, use 3 tbsp butter, and stir in some plain Greek yogurt for creaminess.

Per serving (estimate): 270 kcal · 5 g protein · 3 g fiber · 450 mg sodium