Grandma’s Mashed Potatoes: The Secret to the Creamiest, Most Comforting Side Dish Ever

A timeless comfort food recipe featuring pure, uncomplicated flavor with no garlic or cheese, highlighting the perfect combination of potato, butter, and cream.

Equipment

• large pot
• colander
• potato ricer
• standard potato masher
• large bowl

Ingredients

• 3 lbs Russet or Yukon Gold potatoes
• 1 cup heavy cream or whole milk, warmed
• ½ cup (1 stick) unsalted butter, softened (plus more for serving)
• 1 ½ teaspoons fine sea salt (plus more for the water)
• ½ teaspoon white pepper (or black pepper)

Instructions

1. Peel the potatoes and cut them into uniform 1-inch chunks. Place the chunks in a large pot and cover them with cold, generously salted water.
2. Bring the pot to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cook for 15-20 minutes, or until the potatoes are extremely tender and fall apart easily when pierced with a fork.
3. Drain the potatoes in a large colander. Return them to the hot, dry pot over low heat for about 1 minute, shaking the pot gently to evaporate any excess surface moisture.
4. Pass the hot, dry potatoes through a potato ricer into a large bowl for the smoothest texture. If you don’t have a ricer, use a standard potato masher and mash until mostly smooth. Do not use a food processor or hand mixer.
5. The source text ends before describing the final step of adding the warm enrichment (butter and cream).

Notes

Starting in cold water allows the potatoes to cook evenly from the inside out. Do not let the water boil vigorously to avoid waterlogged exteriors. Using a ricer or masher prevents a gluey, gummy texture caused by overworking the starch.