Equipment
Ingredients
Potatoes
- 900 g yukon gold potatoes, peeled and cut into 5cm chunks
- 2000 ml water, cold
- 15 g kosher salt
Dairy and Flavorings
- 115 g unsalted butter, cubed
- 120 ml heavy cream
- 10 g fresh chives, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 514 kcal
- Protein
- 7 g
- Carbohydrates
- 49 g
- Fat
- 34 g
- Fiber
- 8 g
- Sugar
- 4 g
- Sodium
- 537 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 96 mg
- Potassium
- 1497 mg
- Calcium
- 62 mg
- Iron
- 1.8 mg
- Magnesium
- 104 mg
- Phosphorus
- 237 mg
- Zinc
- 0.1 mg
- Vitamin A
- 336 mcg
- Vitamin C
- 49 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 22 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the potato chunks and 15g of salt into the large pot. Cover with the cold water. Bring to a boil over high heat (100 degrees Celsius / 212 degrees Fahrenheit), then reduce the heat to medium and simmer until the potatoes offer no resistance when pierced with a fork.
Drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot off the heat for 1 minute to allow excess surface moisture to steam away.
While the potatoes are steaming dry, combine the cubed butter and heavy cream in a small saucepan. Warm over low heat just until the butter is completely melted and the mixture is hot but not boiling.
Press the warm potatoes through a potato ricer back into the large pot. If using a standard masher, mash thoroughly until no lumps remain.
Pour the hot cream and butter mixture over the riced potatoes. Gently fold the liquid into the potatoes using a silicone spatula just until absorbed. Do not overmix.
Sprinkle the chopped chives, 5g of salt, and black pepper over the mashed potatoes. Gently fold one last time to distribute the seasonings evenly. Taste and adjust seasoning if necessary, then serve immediately.
Chef's Notes
- Always start potatoes in cold water. If you drop them into boiling water, the outsides will overcook and turn to mush before the insides are tender.
- Returning the drained potatoes to the hot pot to steam dry is a crucial step; any residual water left on the potatoes will dilute the flavor and compromise the creamy texture.
- Using a potato ricer is the professional secret to lump-free, perfectly fluffy mashed potatoes because it does not rupture the starch cells the way a mixer or heavy mashing does.
- Heating the cream and butter not only keeps the finished dish hot, but the warm liquid absorbs into the potato starches much more easily than cold dairy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in a sealed container. Cream may separate slightly upon thawing but can be whisked back together when reheated.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore texture.
Troubleshooting
Potatoes have a gummy, glue-like texture
Cause: Overworking the potatoes or mashing them in a food processor, which releases excessive starch.
Fix: Cannot be fixed
Prevention: Use a potato ricer or food mill, and gently fold in the dairy rather than aggressively stirring.
Mashed potatoes are cold by the time they are served
Cause: Adding cold butter and cream straight from the refrigerator drops the temperature of the dish rapidly.
Fix: Place the pot over very low heat and gently fold until warmed through.
Prevention: Always heat the dairy before folding it into the potatoes.
Cultural Context
Mashed potatoes are a quintessential American comfort food, evolving from traditional European root vegetable mashes. They are a staple at holiday gatherings like Thanksgiving, serving as a versatile, beloved canvas for rich gravies, melted butter, and fresh herbs.
