Velvet Mashed Potatoes

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.

A pot of smooth mashed potatoes--made with plenty of butter, cream--with a wooden spoon and pat of butter on top

No mere mash, these velvety mashed potatoes are obscenely creamy and buttery and rich and (insert countless other  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 known as a ricer that ensures a velvety smooth consistency without fail. What are you doing still reading? Go make yourself some mashed potatoes.–Renee Schettler

How do I make mashed potatoes in advance?

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 (or milk) and butter for good measure.

Velvet Mashed Potatoes

  • Quick Glance
  • (2)
  • 15 M
  • 35 M
  • Serves 4
4.5/5 - 2 reviews
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Special Equipment: Potato ricer

Ingredients


Directions

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.

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.

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 LC Note above. Originally published November 14, 2011.

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Recipe Testers' Reviews

These velvet mashed potatoes are spud seduction. The recipe is written clearly, the ingredients are easily accessible, and the results are amazing.

The true key here is using the potato ricer and bringing all the ingredients to the same temperature, allowing for the cream, butter, and potatoes to waltz happily into a velvety potato party in your mouth.

Using a ricer makes these velvet mashed potatoes so smooth and creamy. Next time, I'd leave the potatoes to dry in the pan for a few minutes after draining. I had to add some salt to the finished potatoes, but I think next time I would use salted butter. They certainly didn’t need the olive oil, but it did look pretty. We loved them.

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Comments

  1. If I had to choose my last dinner, mashed potatoes would be on the plate! I’m always interested in trying new versions and this dish was very good…not the absolute best mash I have eaten, but far from the worst. I kept to the recipe–using freshly dug Yukon Golds from my local CSA. The resulting texture was superb–smooth, creamy and melt-in-your-mouth soft. I love using the ricer. It’s nice to know that none of your guests will end up with a lump of unmashed spud! One cup of cream and half a stick of butter was generous (even for someone who loves her fats!). As much as I enjoyed making these, I could almost feel them settling on the hips! I feel like the amount of cream could be reduced slightly without too much impact on the taste. I also like to boil my potatoes in chicken stock and with a couple of garlic cloves thrown in for added depth. All in all though, really delicious, simple to prepare, and would make a lovely base for a number of different proteins.

  2. I’m bad…I have not made this recipe but have made a similar one using a ricer for the first time. I could not get the potatoes to come together smoothly. What did I do wrong? When eating the potatoes they still had “chew” of grains of rice.

    1. Merry, Renee is absolutely correct. I use a potato ricer all the time. And if I somehow undercook the potatoes, there’s a bit of a chew to the final dish, due to the small pieces of partially cooked potatoes. Cook them a little longer, and you’ll be fine.

    2. Merry S., it sounds like the potatoes needed to cook a touch longer. Whenever I’ve used a ricer, it works to a faretheewell. Next time, when you boil the potatoes, boil them a touch longer, until they almost fall apart with the prod of a fork. Hope this helps.

  3. Made these potatoes for Thanksgiving dinner this week and they were amazing! Creamy velvet perfection! This is the last mashed potato recipe anyone ever needs. Ever. And I got to buy and use a potato ricer for the first time—love new kitchen gadgets!

    1. Lovely to hear, Nicholle C., thanks so much for letting us know. And yes, that ricer is invaluable. Will pay for itself in satisfaction very soon, if it hasn’t already….

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