(Serves 6–8)
INGREDIENT
AMOUNT
PRO TIPS
Yukon Gold potatoes
3 lbs (about 6–8 medium)
Yellow flesh = naturally buttery flavor & creamy texture
Unsalted butter
½ cup (1 stick), cubed
Use high-quality butter; it's the star flavor
Heavy cream or half-and-half
¾ cup
Warm it before adding to prevent cooling the potatoes
Salt
1 tbsp (for water) + to taste
Salt the cooking water generously (like the sea)
White pepper
¼ tsp (optional)
Traditional for no black specks; black pepper works too
Garlic (optional)
2 cloves, smashed
Boil with potatoes for subtle infusement
Potato Choice: Yukon Gold is the gold standard for creamy mash. Russets work for fluffy mash, but require more butter/cream. Avoid waxy potatoes (like red bliss) for this recipe.
Step-by-Step: The Secret to Perfection
1. Prep the Potatoes:
Step-by-Step: The Secret to Perfection
1. Prep the Potatoes
Peel potatoes (optional for rustic style, but traditional Grandma style is peeled).
Cut into even 2-inch chunks. Uniform size ensures even cooking.
Place in a large pot; cover with cold water by 1 inch.
Add 1 tbsp salt (and smashed garlic if using).
2. Boil Until Tender
Bring to a boil over high heat, then reduce to a simmer.
Cook 15–20 minutes until potatoes are fork-tender (they should fall apart easily).
Don't overcook—waterlogged potatoes make gluey mash.
3. Drain & Dry
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