2. Drain and Dry
Drain the potatoes thoroughly, then return them to the pot over low heat for 2–3 minutes. This step removes excess moisture and helps them absorb the butter and cream.
3. Mash Gently
Use a potato masher or ricer for the smoothest texture. Avoid blenders or food processors—they overwork the starch and make mashed potatoes gummy.
4. Add Butter First
Pour the melted butter into the mash and gently fold it in. This step is crucial: butter coats the starch and prevents the mash from becoming gluey.
5. Add Warm Cream
Once the butter is fully absorbed, add the warm heavy cream gradually while continuing to mix gently. Stop when the texture is smooth and fluffy.
6. Season to Taste
Add salt and freshly ground black pepper. Taste and adjust if needed.
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Why This Recipe Is Loved
Unmatched creaminess without watery or lumpy texture
Rich buttery flavor with just the right amount of cream
Simple ingredients, elevated technique
No guesswork—just reliable results every time
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Pro Tips for Perfect Mashed Potatoes
Start with cold water to ensure even cooking.
Melt the butter and warm the cream—cold dairy ruins the texture.
Don’t overmix once dairy is added—this avoids gumminess.
Use a ricer for ultra-smooth results, especially for special occasions.
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