How to Make Perfect Mashed Potatoes

The secret to making perfect mashed potatoes that are creamy and fluffy without being gooey or gluey is to warm the cream and/or milk and butter before adding them to the potatoes and to not over-beat the mixture. For this reason, I don't use an electric mixer. I used an old fashioned potato masher such as pictured here:

This recipe calls for 2 tbsp heavy cream mixed with 2 tbsp milk, but you can substitute 1/4 cup half and half, which is essentially the same thing (1 part cream to 1 part milk).

But this is the important thing, and I reiterate: NEVER add cold milk, cream, or butter to your hot potatoes. That's a recipe for disaster.

Serves 4

Ingredients:

1 lb peeled potatoes
2 tbsp butter
2 tbsp heavy cream
2 tbsp milk
1/2 tsp salt
Additional salt & fresh ground black pepper (to taste)

Directions:

Quarter the potatoes length-wise and put them in a pot. Cover with water. Add the 1/2 tsp of salt. Bring to a boil, then lower to a simmer and cover. Cook 15-20 minutes or until soft.

Warm the cream and milk (or half and half) and butter in a saucepan. DO NOT BOIL. Keep the fire low and heat only until the butter melts.

Meanwhile, drain the potatoes and put them into a large bowl.

Add the warm cream/milk and melted butter mixture to the potatoes and mash with a potato masher.

Then use a sturdy spoon to beat further until fluffed and creamy. Again, don't over-beat. If you've cooked your potatoes enough, there should be no lumps.

Add salt & pepper to your taste.