Description
Achieve restaurant-quality comfort with these classic mashed potatoes. By using Yukon Gold potatoes and the proper emulsification technique with warm dairy and butter, you can create a velvety, rich side dish that is perfect for any occasion. This foolproof method ensures a consistent, creamy texture every time, elevating your dinner from standard to spectacular with simple, high-quality ingredients and basic culinary fundamentals.
Ingredients
3 lbs Yukon Gold Potatoes
8 tbsp Unsalted Butter
1/2 cup Whole Milk or Cream
1 tbsp Kosher Salt
1/2 tsp Freshly ground black pepper
Instructions
Peel the potatoes thoroughly and slice them into uniform two-inch chunks.
Place potato chunks in a large pot and cover with cold water by at least one inch.
Add one tablespoon of salt to the water to season the potatoes.
Boil over medium-high heat until fork-tender and beginning to fall apart.
Drain the potatoes and return them to the warm pot for two minutes to evaporate excess moisture.
Warm the milk and butter in a small saucepan until the butter melts.
Mash the potatoes until smooth, then slowly incorporate the warm milk and butter mixture while stirring to emulsify.
Notes
Ensure you use cold water to start boiling the potatoes so they cook evenly. Returning the drained potatoes to the hot pot helps dry them out, resulting in a fluffier mash. Always warm your milk and butter before adding to prevent cooling down the potatoes too quickly.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg