The Best Way to Make Mashed Potato Purée Without Putting Water on High

Ultra-Creamy Mashed Potato Purée (Without the Water Woes)

This ultra-creamy mashed potato purée delivers incredible smoothness and deep potato flavor without diluting the taste in boiling water. The potatoes are cooked gently in milk and cream, then blended into a velvety purée that feels luxurious and restaurant-worthy. This method prevents watery potatoes and guarantees a rich, silky texture every time.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• 2 cups whole milk
• 1 cup heavy cream
• 6 tablespoons unsalted butter
• 1 teaspoon salt (plus more to taste)
• 1⁄2 teaspoon black pepper
• Optional: a pinch of nutmeg for added warmth

Instructions

1. Begin by peeling the potatoes and cutting them into even-sized pieces. This ensures they cook uniformly and blend smoothly later.
2. Place the potato pieces into a large pot. Pour in the whole milk and heavy cream. The liquid should almost cover the potatoes.
3. Add 1 teaspoon of salt to the pot. This seasons the potatoes as they cook and enhances their natural flavor.
4. Place the pot over medium heat. Warm the mixture gently until it begins to simmer. Do not let it boil vigorously because high heat can cause the milk to scorch.
5. Reduce the heat to low and let the potatoes cook slowly for 20 to 25 minutes. Stir occasionally to prevent the potatoes from sticking to the bottom. The potatoes are ready when they are very soft and break apart easily when pierced with a fork.
6. Once cooked, turn off the heat. Using a slotted spoon, transfer the potatoes to a large bowl. Keep the milk-cream mixture in the pot because you will add it back gradually.
7. Mash the potatoes using a potato masher, ricer, or food mill. A ricer or mill will produce the smoothest purée with no lumps.
8. Add the butter to the warm potatoes and mix until it melts completely. The heat of the potatoes will help incorporate the butter for a silky texture.
9. Slowly pour in a small amount of the warm milk-cream mixture while stirring. Continue adding the liquid a little at a time until the purée reaches your preferred consistency.
10. Taste the purée and adjust seasoning with additional salt and black pepper. If desired, add a pinch of nutmeg for a subtle, comforting depth.
11. For an ultra-smooth finish, whisk the purée thoroughly or press it once more through a fine strainer.
12. Serve immediately while warm, or keep it over very low heat, stirring occasionally to maintain its creamy texture.