BA’s Best Mashed Potatoes

There are mashed potatoes, and then there are these mashed potatoes: buttery, impossibly creamy, and still light enough to demand another spoonful. Yukon Golds bring plenty of flavor on their own, while garlic and rosemary steeped in warm milk and cream make sure there’s nothing timid about them. The two sticks of butter help too.The trick is mostly knowing when to leave the potatoes alone. Boil them whole and skin-on so they don’t take on too much water, then let them dry briefly in the warm pot before passing them through a ricer or food mill. Fold in the butter and warm dairy gently and stop as soon as the mash is smooth. Save them for Thanksgiving if you must, but they’re just as good under roast chicken, next to meatloaf, or anywhere gravy is involved.Mashed potatoes FAQsWhat are the best potatoes for mashed potatoes?It depends on the texture you’re after. Russet potatoes are high in starch and cook up especially light and fluffy; Yukon Golds are naturally buttery and make a richer, creamier mash. This recipe was developed with Yukon Golds, for a russet-based version, try Jesse Szewczyk’s Garlic Mashed Potaotes. Read more:Can I make these without ricer or food mill?A ricer or food mill breaks down the cooked potatoes quickly and evenly, so you get a smooth, airy mash without working the starches into glue. But, if you don’t have one and don’t want to make the investment, you can use a traditional potato masher (note the texture won’t be quite as smooth)Do I have to warm the milk and cream for mashed potatoes?Technically, no. But warm dairy incorporates more readily, keeps the potatoes from cooling down, and gives you a smoother, creamier mash. Add it gradually, stopping when the potatoes reach the consistency you like.Can you make mashed potatoes ahead of time?Absolutely. Make them up to one day ahead and refrigerate in an airtight container. Reheat gently with a splash of milk or stock to loosen them as needed. For more, follow this recipe for make-ahead mashed potatoes.Watch Andy make BA’s Best Mashed Potatoes