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Creamy Mashed Potatoes is the best mashed potatoes recipe ever! Learn chef Anthony Bourdain's secrets for the fluffiest and creamiest homemade mashed potatoes.
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Mashed Potatoes Recipe
This creamy mashed potatoes recipe yields the best mashed potatoes ever! The recipe is from the late celebrity chef Anthony Bourdain.
He adapted Joel Robuchon’s recipe by using heavy cream, making the potato mash perfect, extra creamy, buttery and rich.
Other Potatoes Recipes You Might Like
Joel Robuchon’s Mashed Potatoes
Crispy Leaf Potatoes
Garlic Herb Roasted Potatoes
Ingredients for Mashed Potatoes
You need four simple ingredients to make this easy recipe:
Yukon Gold potatoes.
Kosher salt.
Cold, unsalted butter.
Heavy cream.
How to Make Mashed Potatoes?
Use a food mill or potato ricer, if you have it. This is what Michelin-star chefs use.
The best mashed potatoes in the whole world is all about texture: smooth, without any chunks or grains, buttery, creamy, silky, light and fluffy. If you don’t have a food mill or potato ricer, make sure you use a metal masher.
This Anthony Bourdain’s recipe uses heavy cream instead of full milk.
Boil and cook the potatoes thoroughly. DO NOT under cook, especially if the potatoes are big and the center is not 100% cooked. This will yield sticky, slimy and gummy potatoes as raw potatoes have a sticky substance.
Use potatoes that are about the same size. If you have them in various sizes, cut them up into equal-sized pieces before boiling.
Homemade Mashed Potatoes
What’s the best type of potato for mashing? What are the best potatoes to use?
The rule of thumb is to use high-starch potatoes such as russet potatoes or Yukon gold potatoes for creamy and fluffy texture.
Do not use red or white potatoes as they are waxy in texture.
How Long to Boil Potatoes for Mash?
It takes about 15 to 20 minutes to boil potatoes in a dutch oven. Make sure you add enough water to cover the potatoes and cover the lid while boiling and cooking.
Best Uses for Leftover Mashed Potatoes
This is a common question asked by home cooks. What to do with leftovers? Here are a couple of ideas:
Mashed Potato Balls – this is the easiest and most delicious recipe. Freeze the leftovers in the refrigerator and add cheddar cheese, bacon bits and breadcrumbs and you’ll have golden and fried mashed potato balls.
Potato Rolls – make soft, fluffy and buttery potato rolls with leftover mashed potatoes. They are so delicious.
Frequently Asked Questions
Can I Freeze the Leftover?
Yes, for leftover, just wrap it up with plastic wrap and freeze it. You can freeze it for a few days. Reheat in the microwave for 1 minute before eating.
How Many Calories per Serving?
This recipe is only 332 calories per serving.
What to Serve with This Recipe?
Serve this dish with main dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Creamy Mashed Potatoes
Creamy Mashed Potatoes is the best mashed potatoes recipe ever! Learn chef Anthony Bourdain's secrets for the fluffiest and creamiest homemade mashed potatoes.
5 from 9 votes
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By Bee Yinn Low
Yield 10people
Prep 30 minutesmins
Cook 1 hourhr
Total 1 hourhr30 minutesmins
Ingredients
4pounds (120g)medium Yukon Gold potatoes, peeled and halved
kosher salt
6stickscold unsalted butter, cut into 1/2-inch (1cm) cubes
1/2cupheavy cream
Instructions
In a large Dutch oven, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. Drain well and let stand in a colander for 3 minutes.
Pass the potatoes through a ricer into the large saucepan.
Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the Dutch oven.
Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve immediately.
As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.
Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.
You could be using the wrong potatoes. Potatoes are generally considered "waxy" or "starchy." Waxy potatoes (like white potatoes and red potatoes) are more prone to gumminess when mashed, as opposed to starchy potatoes (like Yukon Golds and russets). Choose starchy potatoes or a mixture of waxy and starchy potatoes.
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.
The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.
I tried Ina Garten's recipe for flavorful mashed potatoes, and I'll never make them without her secret ingredient again. I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest.
If you've been debating trying Idahoan mashed potatoes, take comfort in the fact that they are real potatoes, with quality ingredients. Many of your friends, family and neighbors have tried us and love us. After all, they are America's favorite mashed potatoes.
For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.
Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth.
Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.
Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich taste. As a half-and-half substitute, you could also use heavy cream or whole milk. Whichever you use, just start with a little and add more as you need it.
Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.
Milk contributes not only moisture but also structure due to its protein content. Replacing milk with heavy cream can introduce too much fat, potentially altering the texture and causing goods to become overly dense.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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