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The Ultimate Creamy Mashed Potatoes: Steakhouse Style Perfection

A generous serving of creamy, fluffy mashed potatoes sprinkled with cracked black pepper on a white plate.
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Learn the simple technique to make the best homemade mashed potatoes. These potatoes are ultra-creamy, buttery, and fluffy, perfect for any holiday or weeknight dinner.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, cut into pieces, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream, warmed (optional, for extra richness)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Do not overcook them until they fall apart.
  3. Drain the potatoes completely in a colander. Let them sit in the colander for 5 minutes to allow excess steam to evaporate. This step prevents gummy potatoes.
  4. Return the drained potatoes to the warm, empty pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them further. Remove from heat.
  5. Add the softened butter pieces to the potatoes. Use a potato masher or a ricer to mash the potatoes until they are mostly smooth. If using a ricer, push the potatoes through directly into a large bowl.
  6. Gradually pour in the warm milk and heavy cream (if using), mixing gently with a wooden spoon or spatula until you reach your desired creamy consistency. Avoid overmixing, which develops starch and makes potatoes gluey.
  7. Stir in the salt and pepper. Taste and adjust seasoning as needed.
  8. Serve your rich mashed potatoes immediately for the best texture.

Notes

  • For steakhouse style mashed potatoes, use Yukon Gold potatoes for their naturally buttery flavor and creamy texture.
  • Always warm your milk and cream before adding them to the potatoes; cold liquids will cool down the potatoes and make them stiff.
  • If you want garlic mashed potatoes flavor, simmer 3 cloves of peeled garlic along with the potatoes, then mash them together.

Nutrition

Find it online: https://cookingbyfelix.com/best-mashed-potatoes-creamy-steakhouse-style/