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.
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
- 15 M
- 35 M
- Serves 4
Special Equipment: Potato ricer
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.
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.