Q1: What is a potato ricer, and is it really worth buying one?

A potato ricer is a simple kitchen tool that looks like a large garlic press. You place a cooked potato inside and press it through small holes, which creates fine, rice-like strands of fluffy potato. Yes, it is absolutely worth it! It is the single best, foolproof tool for a guaranteed smooth, light, airy, and non-gluey mashed potato, and it is relatively inexpensive.

Q2: Why did my mashed potatoes turn out gluey or pasty?

Gluey mashed potatoes are the number one mashed potato problem, and it is caused by overworking the potatoes . When you mash potatoes too aggressively—especially with a high-speed tool like a blender, a food processor, or even a hand mixer—you rupture their starch cells. This releases an excessive amount of sticky starch, resulting in a glue-like paste. The best way to prevent this is to use a gentle, manual tool like a potato ricer or a food mill .

Q3: Can I use Russet potatoes for this recipe instead of Yukon Golds?

Yes, you can. If you prefer a lighter, fluffier, and more absorbent mashed potato, then high-starch Russet potatoes are a fantastic choice. The final texture will be less dense and creamy than the Yukon Gold version, but still absolutely delicious.

Q4: Why do you have to heat the cream and the butter before adding them to the potatoes?

This is another crucial secret to a perfectly creamy, non-pasty result. Adding cold dairy to hot, starchy potatoes can cool them down too quickly, which can inhibit their ability to absorb the liquid and can result in a slightly "gummy" or "waxy" final texture. By warming the cream and butter first, you ensure that everything stays hot and combines into a perfectly smooth and velvety emulsion.

Q5: What is the best way to make these mashed potatoes ahead of time for a party?

This recipe is perfect for making ahead! The best method is to prepare the mashed potatoes completely and then transfer them to a slow cooker set on the "warm" setting. This will keep them perfectly hot and creamy for up to 3-4 hours. You can also transfer them to an oven-safe casserole dish , let them cool, cover, and refrigerate for up to 2 days. Then, you can simply reheat the casserole in a 350°F oven until it is hot all the way through.

The Best Silky & Creamy Mashed Potatoes (Restaurant-Quality!)

A classic recipe for rich, smooth, and creamy mashed potatoes. This dish uses golden potatoes, such as Yukon Gold, which are boiled with a bay leaf for a subtle aromatic flavor. For an exceptionally silky texture, the cooked potatoes are passed through a ricer or food mill. The riced potatoes are then combined with hot heavy cream and butter, and finished with a sprinkle of fresh chives, creating a decadent and comforting side dish.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8-10 servings 1x
Category: Side Dish
Method: Boiling, Ricing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 pounds golden creamer potatoes (like Yukon Gold), peeled and quartered
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

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Instructions

Place the peeled and quartered potatoes into a large pot. Add the bay leaf, 2 tablespoons of salt, and cover with cold water.
Bring the water to a boil over medium-high heat and cook for about 20 minutes, until the potatoes are tender when pierced with a fork.
While the potatoes are boiling, gently heat the heavy cream and butter together in a small saucepan.
Drain the cooked potatoes well and discard the bay leaf.
Press the hot potatoes through a ricer or a food mill into a large bowl.
Pour the hot cream and butter mixture over the riced potatoes. Season with additional salt and pepper to taste.
Mix gently with a spoon until just combined. Stir in the fresh chives.
Serve immediately.

Notes

Using a ricer or a food mill instead of a standard masher is the key to achieving the smoothest, silkiest texture without making the potatoes gummy.
Boiling a bay leaf with the potatoes infuses them with a subtle, savory aroma.
Heating the cream and butter before adding them to the potatoes helps them absorb more easily and keeps the final dish hot.

Nutrition

Serving Size: 1/8 of recipe
Calories: 350-420
Sugar: 3-5 g
Sodium: 500-700 mg (plus salt to taste)
Fat: 22-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 3-5 g
Protein: 5-7 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/creamy-mashed-potatoes/