BA’s Best Mashed Potatoes
There are mashed potatoes, and then there are these mashed potatoes: buttery, impossibly creamy, and still light enough to demand another spoonful. Yukon Golds bring plenty of flavor on their own, while garlic and rosemary steeped in warm milk and cream make sure there’s nothing timid about them. The two sticks of butter help too.
The trick is mostly knowing when to leave the potatoes alone. Boil them whole and skin-on so they don’t take on too much water, then let them dry briefly in the warm pot before passing them through a ricer or food mill. Fold in the butter and warm dairy gently and stop as soon as the mash is smooth. Save them for Thanksgiving if you must, but they’re just as good under roast chicken, next to meatloaf, or anywhere gravy is involved.
Mashed potatoes FAQs
What are the best potatoes for mashed potatoes?
It depends on the texture you’re after. Russet potatoes are high in starch and cook up especially light and fluffy; Yukon Golds are naturally buttery and make a richer, creamier mash. This recipe was developed with Yukon Golds, for a russet-based version, try Jesse Szewczyk’s Garlic Mashed Potaotes. Read more:
Can I make these without ricer or food mill?
A ricer or food mill breaks down the cooked potatoes quickly and evenly, so you get a smooth, airy mash without working the starches into glue. But, if you don’t have one and don’t want to make the investment, you can use a traditional potato masher (note the texture won’t be quite as smooth)
Do I have to warm the milk and cream for mashed potatoes?
Technically, no. But warm dairy incorporates more readily, keeps the potatoes from cooling down, and gives you a smoother, creamier mash. Add it gradually, stopping when the potatoes reach the consistency you like.
Can you make mashed potatoes ahead of time?
Absolutely. Make them up to one day ahead and refrigerate in an airtight container. Reheat gently with a splash of milk or stock to loosen them as needed. For more, follow this recipe for make-ahead mashed potatoes.
Watch Andy make BA’s Best Mashed Potatoes
What you’ll need
OXO Good Grips 3-in-1 Adjustable Potato Ricer
$40 At Amazon
Kafoor 9" Large Fine Mesh Strainer
$23 $17 At Amazon
GIR Silicone Spatula
$13 At GIR
Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
4
4
1½
½
1
3
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Place 4 lb. medium Yukon Gold potatoes, scrubbed, in a large pot and pour in cold water to cover by 1". Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil on the stovetop over high heat. Reduce heat and simmer until potatoes are fork-tender (very tender but not crumbly, 30–35 minutes). Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Step 2
Warm 1½ cups whole milk, ½ cup heavy cream, 1 head of garlic, halved crosswise, and 3 sprigs rosemary in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Step 3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy; ricer will catch potato skins, remove and discard as needed if they start to block grate). Add 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces, and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Step 4
Serve mashed potatoes topped with a few grinds of freshly ground black pepper.
Do ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
Editor’s note: This mashed potato recipe was first published in our November 2017 issue as “Ultra-Creamy Mashed Potatoes;” it has been updated for style. Head this way for more of our favorite potato recipes →