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The Best Mashed Potatoes You Will Ever Make | Epicurious 101

Ingredients:

  • Potatoes (russet and Yukon Gold, approximately 2 pounds total) (estimate)
  • Salt (to taste)
  • Butter (1/2 cup or 1 stick) (estimate)
  • Heavy cream (1 cup) (estimate)
  • Black pepper (to taste)

Steps:

1
Peel the mixture of russet and Yukon Gold potatoes.
2
After peeling, remove the eyes and any remaining skin, then place the peeled potatoes in cold water to prevent oxidation.
3
Dice the peeled potatoes into large chunks and keep them in cold water until you're ready to cook, to remove excess dirt.
4
Place the chunks of potato in a pot, cover with cold water, season with salt, bring to a boil, then reduce to a simmer.
5
Cook until tender (about 15 minutes), then drain the potatoes and let them release steam to dry out a bit.
6
While the potatoes are cooking, heat the butter and cream in a saucepan until hot but not boiling.
7
Mash the hot potatoes with the hot cream and butter mixture, season with salt and pepper to taste.
8
Continue to mash and mix, adding more cream and butter if necessary. Adjust seasoning as needed, and don't overmash.
9
Serve the mashed potatoes immediately with an optional garnish like softened butter or gravy. Ensure a creamy texture with some lumps remaining for that authentic mashed potato feel.