How do I prevent my mashed potatoes from turning gummy?

Avoid using a food processor or hand mixer, as these can overwork the potatoes and create a gummy texture.

What type of potatoes should I use for the creamiest mashed potatoes?

Yukon Gold potatoes are recommended because they have a balance of starch and moisture, making them harder to over mash and yielding a creamy texture.

Can I add other flavors to my mashed potatoes?

Yes, you can enhance the flavor by infusing the heavy cream with herbs like rosemary and garlic before adding it to the potatoes.

What should I do if I want to make a larger batch?

You can adjust the quantity of Yukon Gold potatoes and other ingredients proportionally, as the recipe is flexible.

How To Make The Creamiest Mashed Potatoes

Name: How To Make The Creamiest Mashed Potatoes
Ingredients: 2 kg Yukon Gold potatoes (about 20 pounds used in testing, adjust as needed.); 1 cup unsalted butter (for creamy texture.); 1 cup heavy cream (for creaminess.); 2 sprigs rosemary (for flavor infusion.); 2 cloves garlic (for flavor infusion.); to taste salt (added during cooking and to taste.); to taste freshly ground black pepper (for topping.); to taste chives (for topping.)

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Original video by Tasty on YouTube5:00

About this recipe

Mashed potatoes are a holiday staple and a side dish that never disappoints. This recipe focuses on achieving the creamiest, smoothest texture possible, using Yukon Gold potatoes for their perfect balance of starch and moisture.

In this video, the creator shares tips and techniques that elevate your mashed potato game, ensuring they turn out fluffy and flavorful every time.

Ingredient notes

2 kg of Yukon Gold potatoes is used, which is about 20 pounds in testing; adjust as needed.
Use unsalted butter for better control over salt levels in the dish.
Heavy cream is recommended for creaminess, but you can experiment with other flavors.

Tips from Tasty’s video

Peeling the potatoes before boiling is essential for a silky smooth texture.
Soaking cut potatoes in cold water prevents discoloration while you prepare them.
Adding a generous pinch of salt to the cooking water builds flavor, reducing the need for added salt later.
After boiling, return the drained potatoes to the pot over medium-high heat to release excess moisture for a drier mash.
Use a potato masher, ricer, or fine mesh sieve for mashing; avoid food processors or hand mixers to prevent a gummy texture.
Always add melted butter before the cream to maintain a firm texture before softening with cream.

Good to know

How do I prevent my mashed potatoes from turning gummy?: Avoid using a food processor or hand mixer, as these can overwork the potatoes and create a gummy texture.
What type of potatoes should I use for the creamiest mashed potatoes?: Yukon Gold potatoes are recommended because they have a balance of starch and moisture, making them harder to over mash and yielding a creamy texture.
Can I add other flavors to my mashed potatoes?: Yes, you can enhance the flavor by infusing the heavy cream with herbs like rosemary and garlic before adding it to the potatoes.
What should I do if I want to make a larger batch?: You can adjust the quantity of Yukon Gold potatoes and other ingredients proportionally, as the recipe is flexible.

No life story here — the video and the recipe are the whole point. All credit to Tasty: watch the original on YouTube.

The recipe

Serves —

Ingredients

2 kg Yukon Gold potatoes — about 20 pounds used in testing, adjust as needed.
1 cup unsalted butter — for creamy texture.
1 cup heavy cream — for creaminess.
2 sprigs rosemary — for flavor infusion.
2 cloves garlic — for flavor infusion.
to taste salt — added during cooking and to taste.
to taste freshly ground black pepper — for topping.
to taste chives — for topping.

Steps

1
Peel the Yukon Gold potatoes and cut them into one-inch cubes.
2
Place the cubed potatoes in a bowl of cold water to prevent discoloration.
3
Add the potatoes to a pot of cold water and add a generous pinch of salt.
4
Bring the water to a soft boil over high heat.
5
Once boiling, reduce the heat to low and simmer for about 12 minutes until fork tender.
6
Drain the potatoes through a colander and return them to the pot over medium-high heat.
7
Stir the potatoes for 2-3 minutes to release excess moisture until they are super dry.
8
Use a potato masher, ricer, or fine mesh sieve to mash the potatoes until smooth.
9
In a small saucepan, heat the heavy cream with rosemary and garlic until simmering, then strain out the solids.
10
Add the melted butter to the potatoes before gradually incorporating the strained heavy cream until fully mixed.
11
Season with salt to taste and serve topped with more butter, black pepper, and chives.