Velvet mashed potatoes are no mere mash. The creamy potato purée owes its uber smoothness to luxurious amounts of butter and heavy cream and an easy, fail-proof technique that relies on a potato ricer. Equally welcome at Thanksgiving as well as random weeknights.
No mere mash, these velvety mashed potatoes are obscenely creamy and buttery and rich and (insert so many other lovely adjectives for things that you want on your table when you’re in the mood for a splurge). Just a few ingredients and a single, simple, superlative technique that relies on a truly indispensable piece of kitchen equipment that ensures a velvety smooth consistency without fail. What are you doing still reading? Go make yourself some mashed potatoes.) Originally published November 14, 2011.–Renee Schettler Rossi
Velvet Mashed Potatoes
- Quick Glance
- 15 M
- 35 M
- Serves 4
Special Equipment: Potato ricer
- 3 large Yukon Gold potatoes (1 1/2 to 2 lbs), peeled and quartered
- Kosher salt
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter (2 oz)
- Freshly ground black pepper
- Extra-virgin olive oil (optional)
- 1. Place the potatoes in a medium saucepan and add enough cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce the heat, and simmer until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
- 2. While the potatoes cook, in a small saucepan over medium heat, warm the cream with the butter until the butter melts. Remove from the heat.
- 3. Drain the potatoes and pass them through a potato ricer into a large bowl. Stir in the warm cream and butter, mixing just until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil, if desired. Serve immediately or, if you want to make them ahead and serve them later, see our In Advance Advice* below.
*In Advance Advice
- Simply place the pot of finished mash atop or inside another larger pot of gently simmering water and partially cover the pot containing the mashed potatoes, using a wooden spoon stuck in the pot to keep the lid slightly ajar. When it comes time to serve, if the mash looks a little dry, simply add a little extra cream and butter for good measure.