Teresa Sabga
Active Time
10 Mins
Total Time
35 Mins
Yield
6 servings

Although this comfort-food classic only calls for a handful of simple ingredients, its success lies within the technique. Potatoes with high starch and low-moisture— like russet, Yukon and Idaho —result in the creamiest mashed potatoes. It's important to nail the timing to achieve best results. Hot liquid causes potato starch to swell and thicken; when overworked, it becomes gummy. It’s also important to add the butter first. When the water in the heavy whipping cream combines with the starch, it can make your potatoes gluey. By incorporating the butter before, you coat the starch with fat while establishing a rich, buttery flavor. 

How to Make It

1. Remove the skin from the potatoes and cut into 1-inch cubes. 

2. Fill a large pot with enough water to cover the potatoes. Stir in the salt, bring to a boil and cook for 15-20 minutes, or until the potatoes are soft enough to pierce easily with a fork. 

3. Strain in a colander and allow it to sit undisturbed for at least 5 minutes. This will allow excess water to drain away. 

4. Transfer the potatoes and butter to the mixing bowl for a stand mixer. Using the paddle attachment, beat on a low speed for 2 minutes. (This can also be done by hand with a whisk.)

5. Switch to the whisk attachment and scrape the sides to remove any lumps. 

6. Heat the cream in the microwave for 15 seconds. Gradually stream it into the bowl on the lowest speed; then whip on medium for 2 minutes.

7. Transfer to a serving dish and garnish with parsley. Freeze leftovers; reheat with a splash of milk.