This simple, restaurant-quality mashed potato recipe brings together three classic elements: potatoes, cultured butter, and cream. It is perfect for Thanksgiving and for anyone who loves fuss-free comfort food. The approach highlights fast cooking and maximized flavor, and it is an ideal addition to any collection of cooking, recipes, bon apetit favorites.
Why this method works
Pressure cooking locks in steam and flavor while cutting down cook time. Six minutes at high pressure cooks Yukon Gold potatoes through without soaking them in water, so they retain texture and taste. After a quick drain and a pass through a ricer, the mash becomes impossibly smooth and velvety. This is homey food elevated into something people will ask about at the table.
Ingredients
- 2 lb Yukon Gold potatoes, scrubbed
- 1 1/2 cups water (or enough to create steam in the pressure cooker)
- 1 tbsp salt for the cooking water
- 6 to 8 tbsp cultured butter, room temperature (Vermont cultured butter preferred)
- 1/2 to 3/4 cup heavy cream, warmed
- Freshly ground black pepper, to taste
- Extra pat of butter for serving
Equipment
- Pressure cooker (or a regular pot if preferred)
- Chinois or colander to drain
- Potato ricer
- Spoon and serving dish
Method
- Place the scrubbed Yukon Gold potatoes in the pressure cooker. Add about 1 1/2 cups water and 1 tablespoon salt. Seal and bring to high pressure.
- Cook on high pressure for six minutes. Then release pressure according to the cooker instructions and open once cooled slightly.
- Drain the potatoes in a chinois or colander so no excess water remains. This keeps the mash from becoming watery.
- Press the hot potatoes through a ricer into a clean bowl for a silky texture. Avoid mashing with a handheld masher to prevent gummy potatoes.
- Add the cultured butter in pieces and fold gently. Pour warmed cream a little at a time until the desired consistency is reached. Taste and adjust seasoning with salt.
- Transfer to a warm serving dish and top with a pat of butter so it melts into the potatoes. Finish with a light grind of black pepper and serve immediately.
Magic in one pot.
Expert tips for perfect results
- Choose Yukon Gold. These are low starch and hold texture while still becoming smooth when riced.
- Use a ricer. It creates an ultra-smooth texture without overworking the potatoes into gumminess.
- Warm the cream. Adding cold cream chills the potatoes and can make them gluey. Warm cream integrates more easily.
- Cultured butter makes a difference. The slight tang and richness of cultured butter enhances flavor more than standard butter.
- Pressure cooker or pot. A pressure cooker saves time and traps flavor. A regular pot works too but will take longer and require a watchful eye.
Serving and storing
Serve with an extra pat of butter on top so each spoonful gets a luscious melt. These mashed potatoes keep well in a warmer for service or can be stored in the fridge for 3 to 4 days. Reheat gently with a splash of cream to restore creaminess.
Common questions
Can this be made ahead?
Yes. Make the mash, cool slightly, and refrigerate. Reheat slowly with added warmed cream and stir until smooth. This is a reliable recipe among cooking, recipes, bon apetit style approaches for stress-free entertaining.
What if the mash is too thin or too thick?
If thin add a little more riced potato or chill briefly and rework with a touch more butter. If thick, stir in warmed cream a tablespoon at a time until the desired texture is reached.
Final notes
This mashed potato is all about simple ingredients treated with respect. With a pressure cooker, a ricer, cultured butter, and a little patience, the result is comforting, elegant, and perfect for Thanksgiving or any weeknight when people want a little extra joy on the plate. Enjoy this happy, homey classic and keep it close among favorite cooking, recipes, bon apetit suggestions.
This article was created from the video How to Make Perfect Mashed Potatoes for Thanksgiving (Michelin Star) | Made to Order | Bon Appétit with the help of AI.
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