What's better than regular mashed potatoes? Well, More Butter Mashed Potatoes. A must at any holiday gathering and super simple to make. Using this technique we're able to incorporate a large amount of butter to our mash without ending up with a soupy mess. So buttery and delicious that gravy will seem like a mere accessory and you may even think to go without it completely.
Go with Yukon Gold Potatoes
Some of you may be thinking, where are the Russets?? And yes, you can definitely go that way if you want, but Yukon Gold potatoes are creamier and less grainy and are going to make for the perfect silky mash.
Start by peeling and halving the potatoes and then add them to a pot of cold water and bring them to a boil. That's right, cold water. We want these to come up to temperature slowly to insure even cooking. we would do the same with most other root vegetables as well. Also add some salt to the pot so the potatoes season slightly as they cook.
Chef Tip: A good rule of thumb is if it's an above ground vegetable (asparagus, Brussels sprouts, green beans) you'll start with boiling water. If it's a below ground vegetable like our Yukon Gold Potatoes and other root vegetables start them in cold water.
Use a ricer
After about 25 minutes the potatoes are fork tender. Since we brought it up to a boil from cold water the potatoes cooked evenly and kept their shape with little to no waste. At this point take the potatoes off the heat and drain the water from the pot.
With our cooked potatoes set aside in another bowl we can now rice the potatoes back into the warm pot we cooked them in. Can you use a masher? Absolutely, a ricer just makes certain that we won't have any lumps in our end product. But if you like a bit of texture, mash away!
As you rice your potatoes back into the pot, have the pot on low heat. We want a lot of that moisture that is in the potatoes to evaporate. That moisture that is evaporating will be put back into the potatoes with a lot of butter and some cream. So get that water moisture out, we're replacing it with flavor!
After they're all riced, move them around the pot to further allow moisture to evaporate out.
Time for the butter
Ok don't freak out, we have a lot of butter here. For roughly 3 pound of potatoes we have about 2 pounds of unsalted butter cubed. That's right, 2 pounds! And really if we wanted to we could take it further with even more butter but I think 2 pounds will do the trick.
Slowly incorporate a few cubes of unsalted butter at a time into the mash. The cold butter will slowly incorporate into the potatoes and keep those potatoes moving so it incorporates evenly otherwise you'll just get a puddle of butter.
Add cream to stabilize
About halfway through adding in the butter, add in some half and half. The half and half does two things. It acts as a stabilizer allowing us to add even more butter into the mash, and because of the fat content it will further smooth out any grainy texture we may have from the potatoes.
At this point we just need to slowly incorporate the rest of the butter and salt and pepper to taste. Garnish with a little chopped chive and you are good to go.
Can I make the mash ahead of time?
Absolutely! Follow the same process but instead of plating them, smooth out the top of the potatoes in the pot and add a thin layer of cream to cover the top of the potatoes, don't mix it in!
Having a top layer of cream protects the potatoes from oxidizing. Let them cool slightly and pop them in the fridge until you're ready to go. Then just take the More Butter Mashed Potatoes out of the fridge and reheat them on the stove and mix in that cream that we put on top.
Watch how to make the recipe!
Watch the step by step video on More Butter Mashed Potatoes!Print
- 3 pounds Yukon gold potatoes, peeled, chopped evenly
- 2 pounds butter, cut in 1-inch pieces
- 1 cup heavy cream, warmed
- 2 tablespoons chives, chopped
- salt and pepper to taste
- Place evenly chopped potatoes in a cold water filled stock pot. Bring to a simmer, add salt for taste and cook until fork tender.
- When the potatoes are fork tender, drain and mash (or rice like we did) the potatoes back into the stock pot. Put the heat on LOW and steam out the excess water from the potatoes.
- Begin adding butter in stages to the potatoes and stir to incorporate with the heat on LOW. Once half of the butter is incorporated, add half the warmed cream to the potateos.
- Continue adding the rest of the butter in stages and then add the rest of the cream and incorporate.
- Check for seasoning.
- Garnish with chopped chive.