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The Ultimate Creamy & Fluffy Mashed Potatoes (Restaurant Style Secret Revealed)

A generous serving of creamy, fluffy mashed potatoes topped with melted butter in a white bowl.
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Learn the foolproof method for making ultra creamy, buttery, and fluffy mashed potatoes that rival any steakhouse. This recipe guarantees smooth results perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 5 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk (warmed)
  • 1 cup heavy cream (warmed)
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 teaspoons salt, plus more for boiling water
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional, for extra flavor)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat slightly to maintain a steady, rolling boil. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  3. Drain the potatoes completely in a colander. Let them sit in the colander for 5 minutes to allow excess steam to escape. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the empty, warm pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them further. Remove from heat.
  5. Add the butter pieces to the hot potatoes. Mash the potatoes using a potato masher until the butter is mostly incorporated. Do not over-mash at this stage.
  6. In a small saucepan, gently warm the milk and heavy cream together until just steaming. Do not boil.
  7. Gradually pour the warm cream mixture into the potatoes while gently folding or mashing until you reach your desired consistency. For the creamiest texture, use a potato ricer or food mill after the initial mashing, or use a handheld electric mixer on low speed for just a few seconds.
  8. Stir in the 2 teaspoons of salt, black pepper, and garlic powder (if using). Taste and adjust seasoning as needed.
  9. Serve immediately for the best texture.

Notes

  • For the creamiest texture, use Yukon Gold potatoes; they have less starch than Russets and break down smoothly.
  • Warm your dairy (milk and cream) before adding it. Cold liquids will cool the potatoes down too fast and result in a gluey texture.
  • Avoid using a food processor or high-speed blender; these introduce too much air and break down the starch too much, resulting in gummy potatoes.
  • If you need to make these ahead, prepare them up to the point of adding the dairy. Cool completely, then reheat gently on the stovetop with extra warm milk just before serving.

Nutrition

Find it online: https://cookingzenith.com/creamy-mashed-potatoes-restaurant-style/