The Creamiest Mashed Potatoes – Why You Should Never Boil Them in Water
Mashed potatoes are the ultimate comfort food — creamy, buttery, and the perfect side for everything from roast chicken to holiday feasts. But here’s the secret most people don’t know: boiling potatoes in plain water actually ruins their flavor and texture. Water dilutes the natural starches and washes away the flavor, leaving you with bland, watery mash.
The solution? Cook your potatoes in milk and cream (with a touch of butter) instead of water. This method infuses every bite with rich, velvety flavor and produces the creamiest mashed potatoes you’ve ever tasted. Once you try it, you’ll never go back.
Ingredients (and Why They Matter)
- 2 pounds Yukon Gold potatoes: Naturally creamy and slightly buttery — ideal for smooth mashed potatoes. Russets also work if you prefer a fluffier texture.
- 2 cups whole milk: Adds richness and prevents the potatoes from tasting watered down.
- 1 cup heavy cream: Boosts creaminess and gives a luxurious mouthfeel.
- ½ cup unsalted butter (1 stick): Adds depth, richness, and that unmistakable classic mashed potato flavor.
- 2 teaspoons kosher salt: Enhances all the flavors — essential for balanced taste.
- Freshly ground black pepper: Provides a subtle bite that balances the richness.
- Optional: Roasted garlic, Parmesan cheese, or chopped chives for a gourmet upgrade.
