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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.
Table of Contents
- Mashed Potatoes Recipe
- Ingredients For Mashed Potatoes
- How To Make Mashed Potatoes
- Homemade Mashed Potatoes
- How Long To Boil Potatoes For Mash
- Best Uses For Leftover Mashed Potatoes
- Frequently Asked Questions
- What To Serve With Creamy Mashed Potatoes
- Other Potato Recipes You Might Like
- Creamy Mashed Potatoes Recipe
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.
Ingredients For Mashed Potatoes
You need four simple ingredients to make this easy recipe:
- Yukon Gold potatoes.
- Kosher salt.
- Cold, unsalted butter.
- Heavy cream.
See the recipe card for full information on ingredients.
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
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.
This recipe is 666 calories per serving.
What To Serve With Creamy Mashed Potatoes
Serve this dish with main dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Potato Recipes You Might Like
- Ultimate French Mashed Potatoes (Joël Robuchon)
- Crispy Potato Stacks
- Garlic Parmesan Potato Wedges
- Easy Potato Gratin
Creamy Mashed Potatoes
Ingredients
- 4 pounds (120g) medium Yukon Gold potatoes, peeled and halved
- kosher salt
- 6 sticks unsalted butter, cold, cut into 1/2-inch (1cm) cubes
- 1/2 cup heavy 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, about 15 to 20 minutes. Drain well and let the potatoes stand in a colander for 3 minutes.
- Pass the potatoes through a ricer into a large saucepan.
- Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam begins to rise, about 2 minutes. They will start to stick to the bottom of the Dutch oven.
- Add the butter cubes one-fourth at a time, stirring constantly until fully incorporated. Stir in the heavy cream and season generously with salt. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gold dusted potatoes are a cross between a Yukon Gold and Either Russert potato or white potato.I thought you would know that l!!!!!
Hi. Where can I get Yukon Potatoes in Klang Valley. ?
I am sure you can get at grocery stores.
If I could find it at the grocer’s I wouldn’t ask. Leaving now.
Love the recipe for Mashed Potatoes and Yukon Gold Potatoes are the best.I found several grocery stores selling Gold Dusted Potatoes but sold as Yukon Gold potatoes.Are they the same thing since the texture and flavor don’t seem to be the same.?Looking forward to your response.Thank you
Sorry but I am not familiar with Gold Dusted Potatoes.
Gold dusted potatoes are a cross between a Yukon Gold and Either Russert potato or white potato.I thought you would only that l!!!!!
This is the first time I had a chance to respond back!