Puré de Papas (Mashed Potatoes) is a classic side dish made by boiling potatoes until tender and mashing them with butter, milk or cream, salt, and pepper.
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It's a comforting, creamy accompaniment served with meats, vegetables, and holiday meals like Thanksgiving.
This pure de papas recipe is smooth, light, and easy to make. Using Russet or Yukon Gold potatoes and warming the butter and milk creates a fluffy texture with rich flavor. You can keep it simple or add shredded cheese for extra creaminess.
Ingredients You'll Need
Note: See the recipe card for quantities.
Potatoes: Russet or Yukon Gold for the fluffiest texture.
Butter: Adds richness and smoothness.
Milk or cream: Creates a soft, creamy consistency.
Salt and pepper: Essential for seasoning.
Shredded cheese (optional): For added flavor and creaminess.
How to Make Puré de Papas
Note: Full instructions are provided in the recipe card below.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling salted water.
Simmer uncovered for 15 to 20 minutes until tender. In a small saucepan over medium-low heat, heat butter and cream until smooth.
For 5 minutes, season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper, or adjust to taste. Keep warm.
Drain the potatoes in a colander, return them to the pot, and stir over low heat until thoroughly dried, about 1 minute.
Using a stand mixer with a whisk, break the potatoes into small pieces on low for about 30 seconds. Add the butter mixture in a steady stream until incorporated.
Increase the speed to high and whip until light and fluffy, with no lumps remaining, about 2 minutes.
Alternatively, mash the potatoes with a potato masher, adding the butter mixture in stages until you reach the desired consistency.
Storage, Make Ahead, & Freezing
Storage: Store puré de papas leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop, adding a splash of milk or cream as needed to restore smoothness.
Make Ahead: Prepare the puré de papas as directed, let them cool, then transfer to a baking dish.
Cover and refrigerate for up to 2 days. Reheat in the oven or a slow cooker until hot, then stir in a little butter or warm milk to refresh the texture.
Freezing: Mashed potatoes freeze well when made with enough butter or cream.
Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave, adding a bit of cream or milk until creamy again.
Frequently Asked Questions
Can I use Yukon Gold potatoes instead of Russet?
Yes. Yukon Golds make naturally creamy mashed potatoes with a buttery flavor, while Russets create a lighter, fluffier texture. Both work well.
How do I keep Puré de Papas from getting gluey?
Avoid overmixing. Mash by hand or use a potato ricer. Overworking the potatoes causes the starches to tighten and become gummy.
Can I make Puré de Papas without milk?
Yes. You can replace milk with cream, half-and-half, chicken broth, or even reserved cooking water. Add a little at a time until you reach your preferred consistency.
Can I keep Puré de Papas warm without drying out?
Yes. Keep them covered in a warm place or in a slow cooker on the "warm" setting. Add a small splash of milk or butter if they start to thicken.
❤️ Love this Puré de Papas recipe?
Make sure to check out our Parmesan Mashed Potatoes recipe - a creamy, flavorful variation you're sure to love.
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Recipe
Puré de Papas (Mashed Potatoes)
Ingredients
- 1 stick (8 tablespoons) unsalted or salted Butter
- 1-½ cups heavy cream half and half or whole milk
- 4 pounds boiling potatoes, such as Yukon Gold or Russet Potatoes , cut into 1" cubes
- 2 teaspoons Kosher salt or to taste , adjust to taste
- ½ teaspoon Ground Black pepper , adjust to taste
Instructions
- Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling salted water.
- Simmer uncovered for 15 to 20 minutes until the potatoes are tender.
- In a small saucepan over medium-low heat, heat butter and cream until smooth, amount 5 minutes-season 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm.
- Drain the potatoes in a colander and then return them to the pot, and stir over low heat until potatoes are thoroughly dried about 1 minute.
- Using a stand mixer fitted with a whisk to break the potatoes into small pieces on low for about 30 seconds. Add butter mixture in a steady stream until incorporated.
- Increase the speed to high and whip until light, fluffy, and no lumps remain, about 2 minutes.
- Alternatively, you can mash the potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
