Start to finish: 45 minutes
Servings: 4
These simple mashed potatoes are silky-smooth and rich, no heavy cream required. To achieve
this, we simmer the potatoes in milk, allowing them to absorb the dairy’s flavor while retaining
their starch, as opposed to washing it away with boiling water. We tested the technique with
russets but found their texture too mealy. Yukon Golds, on the other hand, had the perfect
amount of starch, yielding buttery mashed potatoes with a naturally creamy texture. Don’t use
low-fat milk; the simmering can cause it to break.
Don’t use low-fat milk; the simmering can cause it to break. Also, don’t rinse or soak the potatoes
in water once they’re cut. Doing so will wash off the starch, which is crucial for their creamy
texture.
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
2½ cups whole milk, plus more as needed
Kosher salt and ground black pepper
4 tablespoons salted butter, cut into 4 pieces
In a large saucepan, combine the potatoes, milk and 1 teaspoon salt. Bring to a simmer over
medium, then reduce to low and cook, uncovered and stirring often, until the potatoes are
beginning to fall apart and most of the milk has been absorbed, 30 to 40 minutes. Remove the
pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-
smooth puree. If desired, thin with additional milk. Taste and season with salt and pepper.