Roast potatoes. Perfect Mashed Potatoes Recipe. Print Photography Credit: Elise Bauer Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use. Most people use starchy Russets for mashed potatoes. They’re a little more expensive than Russets, but worth it. Check our our video for how to make these mashed potatoes! Perfect Mashed Potatoes Recipe Always put potatoes in cold water to start, then bring to a boil. Ingredients 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters1/2 teaspoon salt4 Tbsp (60 ml) heavy cream2 Tbsp (30 g) butter1 Tbsp milk (or more)Salt and Pepper Recommended equipment—a potato masher Method Turn the heat on to high, and bring the water to a boil.
Mash the potatoes with a potato masher. Hello!