The Best Mashed Potatoes

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4.97 from 33 votes

Looking for the best creamy mashed potatoes? These mascarpone mashed potatoes will truly knock your socks off!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

3 pounds Yukon Gold potatoes
½ cup heavy cream or whole milk, plus more if needed
3 tablespoons unsalted butter
4 tablespoons shredded Parmesan cheese
4 tablespoons Mascarpone cheese
2 cloves garlic, finely chopped
kosher salt and freshly cracked black pepper to taste
freshly chopped chives

Instructions

Peel and dice potatoes, making sure all are in about 1 inch cubes.
Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot
Add the cream, butter, Parmesan, mascarpone and garlic and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving.

Notes

Do I need a potato ricer? You don't NEED ricer, but it certainly makes it easier and smoother. I have this ricer and honestly it makes the best mashed potatoes and it's inexpensive! It's going to make your life easier, it's going to make your potatoes perfectly smooth and it's going to give you a slight arm workout which, in my mind, is much appreciated considering the amount of calories I consume at Thanksgiving dinner.
Start with the right potato. Yukon Golds are the move. They’re naturally buttery, creamy, and super forgiving. Russets work too if you want extra fluff or go half-and-half for the best of both worlds.
Salt your water like the ocean. Potatoes need seasoning from the inside out. This is your one shot to get flavor deep into each bite. Don’t be shy.
Cut the potatoes evenly. Same-size chunks = even cooking = no gummy overcooked bits mixed with undercooked ones. Trust me on this.
Boil gently, not aggressively. A soft simmer keeps the potatoes intact and creamy. Hard boiling can make them waterlogged and broken. Slow and steady wins here.
Warm your dairy, always. Butter, milk, cream… whatever you’re using should be warm before adding. Cold dairy shocks the potatoes and makes them gluey. Warm dairy keeps everything silky and luxurious.
Butter first, milk second. This is a pro technique: fat coats the potatoes before liquid hits them, which keeps the texture extra fluffy and rich.
Use the right tool for the texture you want. A ricer = ultra smooth. A masher = rustic and cozy. A mixer works too, but only if you don’t overmix (otherwise glue city).
Taste, taste, taste. Potatoes drink up salt like crazy. Season, taste, adjust, repeat. Add a little pepper or even a pinch of garlic powder if you're feeling it.
Finish with something bright. A little chive, a pat of butter, cracked black pepper, or even a splash of reserved potato water if you need to loosen them. Keep them fluffy, not heavy.

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