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The Ultimate Creamy Mashed Potatoes: Rich, Velvety, and Lump-Free

A close-up of a large, fluffy mound of hot, creamy mashed potatoes steaming on a white plate.
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Master the art of making rich and creamy mashed potatoes using Yukon Gold potatoes and heavy cream for a velvety, lump-free side dish perfect for holidays or any dinner.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes are completely tender when pierced with a fork, about 15 to 20 minutes.
  3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot and let them sit for 2 minutes over low heat, shaking occasionally, to allow excess moisture to evaporate. This step helps prevent watery mashed potatoes.
  4. Remove the pot from the heat. Add the butter pieces to the hot potatoes. Let the butter melt for 1 minute.
  5. Using a potato masher or a ricer (for the smoothest texture), mash the potatoes until they are mostly broken down. Do not overmix at this stage.
  6. Gradually pour in the warm heavy cream while gently folding the potatoes with a wooden spoon or spatula until just combined and creamy. Avoid using an electric mixer, as this can make the potatoes gluey.
  7. Stir in the salt, pepper, and garlic powder until evenly distributed. Taste and adjust seasoning as needed.
  8. Serve your steakhouse mashed potatoes immediately while hot.

Notes

  • For the creamiest texture, use Yukon Gold potatoes; they have less starch than Russets and absorb dairy better.
  • Always warm your cream and butter before adding them to the potatoes; cold liquids result in a cooler, less smooth mash.
  • If you desire a Gordon Ramsay style richness, substitute 2 tablespoons of the heavy cream with full-fat cream cheese, softened.
  • For lump-free mashed potatoes, use a potato ricer instead of a standard masher.

Nutrition

Find it online: https://cookerycommand.com/creamy-mashed-potatoes-gold/