QiMeal
Classic Mashed Potatoes
Classic Mashed Potatoes · ready in 35 min · 4 servings · 320 kcal per serving · easy · 5 ingredients
Creamy, buttery mashed potatoes with a smooth, fluffy texture and comforting richness, perfect as a timeless side dish for both casual meals and special gatherings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 900 gYukon gold potatoes
- 85 gButter
- 120 gHeavy cream
- 120 gMilk
- 5 gSalt
Equipment
stovetop, hand mixer, chef knife, colander, cutting board, dish towel, fork, large bowl, large pot, potato masher, saucepan, spoon
Instructions
- Prep potatoes
Gather all ingredients and tools, then peel the Yukon gold potatoes and cut them into evenly sized chunks. · 10 min
What to look for: Uniform chunks
- Cover with water
Place the potato chunks in a large pot, add cold water to fully cover them, and season the water with salt. · 5 min
What to look for: Rolling boil
- Boil potatoes
Heat the pot over high heat and boil the potatoes until they are easily pierced with a fork. · 10 min
When it is done: A fork slides into the center with no resistance
- Drain and dry
Drain all the water from the potatoes, transfer them to a large bowl, and cover with a clean dishtowel to absorb excess moisture. · 5 min
What to look for: steam escapes and potatoes look dry
- Heat dairy
Combine the butter and heavy cream in a saucepan and heat over medium-high heat just until steaming, without boiling. · 5 min
What to look for: steam rises and butter is melted
- Add cream
Remove the towel and pour about half of the hot butter and cream mixture over the potatoes in the bowl. · 2 min
What to look for: Cream absorbed
- Mash potatoes
Mash the potatoes with a potato masher or blend with a hand mixer until smooth and fluffy. · 5 min
What to look for: potatoes look smooth and airy
- Finish and serve
Add the remaining hot cream mixture and milk as needed, mix until creamy, then transfer the mashed potatoes to a serving bowl. · 3 min
What to look for: mashed potatoes look creamy and glossy
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 34 g |
| of which sugars | 4 g |
| Fat | 18 g |
| of which saturated | 11 g |
| Fibre | 3 g |
| Sodium | 420 mg |
Nutri-ScoreC
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Yukon gold potatoes
- Russet potatoes: Produces fluffier but slightly drier mash.
- Red potatoes: Leave skins on for added texture.
Butter
- European-style butter: Adds richer flavor.
- Olive oil: Creates lighter, dairy-free mash.
Heavy cream
- Half and half: Produces a lighter mash.
- Full-fat coconut milk: Adds slight coconut flavor.
Milk
- Whole milk: Standard option.
- Plant milk oat: Choose unsweetened.
