This recipe appears in:3 Ways to Make Delicious Mashed Potatoes in Advance The Food Lab: Ultra-fluffy or Rich and Creamy Mashed Potatoes
If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer followed by a whip in a stand mixer guarantees ultra-smooth results. For an even smoother puree, pass the potatoes through a chinois or tamis.
- 4 pounds Yukon Gold potatoes, scrubbed
- 16 tablespoons (2 sticks) unsalted butter, melted
- 1 pint heavy cream
- up to 1 cup low-sodium chicken stock (optional)
- Kosher salt and freshly ground black pepper
Place potatoes in Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat and reduce to simmer. Cook until tender and no resistance is met when potatoes are poked with paring knife.
Carefully peel potatoes under cool running water. Peels should slip off easily. Transfer potatoes to large bowl as you peel them. Pass potatoes through ricer or food mill set over bowl of stand mixer. Add melted butter and half of cream to potatoes.
Whip on low speed using paddle attachment until cream and butter are incorporated, about 30 seconds. Increase speed to high and whip until smooth and creamy, about 1 minute. Adjust to desired consistency with more cream and/or chicken stock. Season to taste with salt and pepper. Keep warm until serving.