Creamy Mashed Potatoes

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 1 tsp kosher salt (for the cooking water)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup heavy cream, warmed
• 1/2 cup whole milk, warmed (more as needed)
• 1/2 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh chives or parsley, finely chopped (for garnish)

About 240 kcal per serving

Instructions

1. 1

   1. Cook the potatoes

   Place the potatoes in a large pot, cover with cold water by an inch, and add the salt. Bring to a boil, then reduce the heat and simmer 15–20 minutes, until a fork slides through a chunk easily. Drain well.

2. 2

   2. Dry the potatoes

   Return the drained potatoes to the pot and set it over the still-warm (but off) burner for 1–2 minutes, shaking gently. This evaporates the surface moisture so they absorb the butter and cream instead of water.

3. 3

   3. Mash and enrich

   Using a hand masher or a ricer, mash the potatoes to your preferred texture. Drizzle in the melted butter and fold to combine, then add the warm cream and milk a little at a time, mixing gently until silky. Over-mixing makes them gummy — stop as soon as they're smooth.

4. 4

   4. Season

   Stir in the nutmeg, salt, and pepper. Taste and adjust — potatoes need more salt than you think. Transfer to a serving bowl, top with extra butter and the chives, and serve warm.