Creamy Mash Butter Rich (Printable)
Smooth mashed potatoes enriched with butter and cream for a rich, comforting side dish.
# What You Need:
→ Potatoes
01 - 2.2 lbs floury potatoes (Yukon Gold or Russet), peeled and cut into chunks
→ Dairy
02 - 1/3 cup unsalted butter, cubed and at room temperature
03 - 1/2 cup heavy cream, warmed
04 - 1/4 cup whole milk, warmed
→ Seasoning
05 - 1 1/2 tsp fine sea salt (plus more for boiling water)
06 - Freshly ground black pepper, to taste
# Directions:
01 - Place peeled and chopped potatoes in a large pot. Cover with cold water and add a generous pinch of salt.
02 - Bring to a boil over high heat. Reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender.
03 - Drain potatoes thoroughly and return them to the hot pot.
04 - Let potatoes rest 1–2 minutes to allow excess moisture to evaporate.
05 - Mash potatoes using a potato masher or pass through a ricer for smooth texture.
06 - Add cubed butter and mix until fully melted and integrated.
07 - Gradually pour in warmed heavy cream and milk, stirring gently until mixture is creamy and smooth.
08 - Season with 1 1/2 tsp salt and freshly ground black pepper to taste. Adjust seasoning as needed.
09 - Serve hot, optionally topped with an additional pat of butter.
# Expert Tips:
01 -
- It's the kind of side dish that makes people ask for seconds, even when they came for the main course.
- Takes barely thirty minutes but tastes like you've been stirring it all afternoon.
- Works with almost anything you're serving and somehow makes the whole meal feel more generous.
02 -
- Cold cream poured into hot mash will seize and separate—warm it in a small pot or even the microwave first, and your texture will stay silky.
- Mashing potatoes when they're still steaming hot is essential; cold potatoes resist and turn gummy no matter how much you work them.
03 -
- Make this ahead and reheat gently over low heat with a splash of warm milk—it reheats better than almost any other side dish.
- If it seems too thick, thin it with warm milk rather than cream; you'll keep the flavor but adjust the texture easily.