Velvet mashed potatoes are no mere mash. The creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. And we mean that in the best possible way.
These velvety mashed potatoes are obscenely creamy and buttery and rich and so many other lovely things that you want on your table when you’re in the mood for a splurge. (What are you doing still reading this note?! Start making these mashed potatoes.) Originally published November 14, 2011.–Renee Schettler Rossi
Velvet Mashed Potatoes
- Quick Glance
- 15 M
- 35 M
- Serves 4
- 3 large (1 1/2 to 2 pounds) Yukon Gold potatoes, peeled and quartered
- Kosher salt
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 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 for 15 to 20 minutes, until the potatoes are very tender.
- 2. While the potatoes cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Remove from the heat.
- 3. Drain the potatoes and pass them through a food mill or a ricer into a large mixing 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.
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.