Rich and creamy mashed potatoes from The Food Lab: Better Home Cooking Through Science (page 473) by J. Kenji López-Alt

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Notes about this recipe

  • rachel_ywqstg on April 15, 2026

    Delicious and smooth (I used a potato ricer), and would pair well with many meals without competing with it. Next time I would hold back a bit on the liquid - texture is a little looser than I would prefer but not runny.

  • Kaylin283 on February 01, 2026

    Lovely recipe, goes great with just about any roasted main.

  • SpatulaCity on November 24, 2023

    Lovely mashed potatoes. I reduced the cream a bit and added in some buttermilk for a little tangy contrast.

  • twoyolks on November 29, 2016

    These are perfect mashed potatoes to be served with gravy on top. They're rich enough without being too rich or buttery.

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