Place the potatoes in a large, heavy-bottomed pot. Add milk, cream, butter, and salt. Pour enough liquid to just cover the potatoes. Cooking in this liquid allows the potatoes to absorb flavor instead of losing it to boiling water.
Step 3: Bring to a Gentle Simmer
Heat over medium heat until the liquid barely simmers. Avoid a rolling boil, which can scorch dairy and break the potatoes apart, resulting in a gluey texture. Gentle heat ensures even cooking and maximum creaminess.
Step 4: Cook Until Tender
Simmer the potatoes gently for 20–25 minutes or until a fork slides easily into the center. The potatoes should be soft but not falling apart. Cooking slowly in milk and cream ensures they absorb richness and maintain a creamy consistency without becoming watery.
Step 5: Mash the Potatoes
Drain is not needed! Use a potato masher, ricer, or fork to mash the potatoes directly in the pot. For extra silky texture, a potato ricer is ideal, but a sturdy masher works perfectly. Mash gently to avoid releasing too much starch, which can make the potatoes gluey.
Step 6: Add Optional Flavor Enhancers
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